Description
This classic Tres Leches Cake is a moist and delicious sponge cake soaked in a rich mixture of three milks and topped with fluffy whipped cream. With a hint of cinnamon and vanilla, it's a perfect dessert to impress your guests or enjoy as a sweet treat anytime.
Ingredients
Cake
- 5 eggs, separated
- 1 cup granulated sugar
- 1/3 cup half and half
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
Milk Mixture
- 1 can (14 oz) sweetened condensed milk
- 1 3/4 cups half and half
Topping
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan with cooking spray to prevent sticking.
- Beat Egg Whites: In a very clean medium bowl, beat the egg whites with an electric mixer until stiff peaks form, about 4-5 minutes. Set aside carefully to maintain the volume.
- Mix Egg Yolks and Sugar: In a separate small bowl, whisk together the egg yolks and granulated sugar until well combined and slightly thickened, about 1 minute. Add the half and half and vanilla extract, and mix just until incorporated.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, salt, and ground cinnamon to evenly distribute the leavening agents and flavor.
- Fold Ingredients Together: Gently stir the egg yolk mixture into the dry ingredients until no streaks of flour remain. Then, very carefully fold in the beaten egg whites using a folding technique to preserve the airiness of the batter.
- Bake the Cake: Pour the batter into the prepared baking pan and bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely.
- Poke Holes in Cake: Once cooled, poke holes all over the surface of the cake using a fork or skewer to help absorb the milk mixture.
- Pour Milk Mixture Over Cake: Mix the sweetened condensed milk with the half and half, then slowly pour this liquid evenly over the cake, allowing it to soak in thoroughly. Refrigerate for at least one hour to chill and absorb.
- Prepare Whipped Cream Topping: Just before serving, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Frost the soaked cake with this whipped cream topping.
- Serve and Decorate: Store the cake in the refrigerator until ready to serve. Optionally, decorate with fresh raspberries, strawberries, or a light dusting of cinnamon for extra flair.
Notes
- Ensure the mixing bowl for the egg whites is clean and free of fat to achieve stiff peaks.
- Folding the egg whites gently is crucial to keep the cake light and fluffy.
- Let the cake soak overnight for even more moistness and flavor infusion.
- Use full-fat dairy ingredients for the richest taste and texture.
- This cake is best served chilled, so make sure to refrigerate after soaking the milk mixture.
- Leftover cake can be stored covered in the refrigerator for up to 3 days.
