TRES LECHES CAKE | DINAS KITCHEN

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is more budget-friendly.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream is lower in calories, and whipped topping is often cheaper.

Preheat the oven to 350°F.

Separate egg yolks from egg whites into two separate bowls, ensuring no yolks are in the whites.

Beat the egg whites on high speed until they start forming bubbles.

Gradually add 1/4 cup of sugar to the egg whites and continue beating until soft peaks form.

In the bowl with egg yolks, add the remaining sugar and beat until they turn light yellow.

Gently fold the flour mixture into the egg white mixture, being careful not to over mix.

Butter the cake pan and pour the batter into it.

Place the cake pan on the center rack of the oven and bake for 30 to 40 minutes.

For the milk syrup, combine condensed milk, heavy cream, evaporated milk, and 1 teaspoon of vanilla in a bowl and whisk until fully combined.

Cover the milk syrup with plastic wrap and store in the fridge.

Once the cake is done baking, take it out and let it cool.

Poke holes throughout the cooled cake with a fork.

Pour the milk syrup entirely over the cake, allowing it to soak in before adding more.

Add a few extra holes to ensure the milk syrup completely soaks into the cake.

Top the cake with whipped cream (store-bought or homemade).

Dust the surface with cinnamon.

Garnish with strawberries and additional berries if desired.

Store the cake in the fridge for at least 1 to 2 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens