Three Milk Cake With Rompope - Tres Leches Cake

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.

Separate the egg whites from the yolks of 5 large eggs.

Whip the egg whites with 1/2 cup of sugar on medium high speed for 5 to 7 minutes until fluffy.

In another bowl, mix the 5 egg yolks with 1/2 cup of sugar on medium high speed for 4 to 5 minutes until pale yellow.

Add 1/2 cup of whole milk to the egg yolk mixture and mix for another minute until well combined.

Sift in 1.5 cups of all-purpose flour and 1 teaspoon of baking powder using a small strainer or sifter.

Mix the batter on low to medium speed for about a minute until well combined.

Gently fold in the whipped egg whites into the batter.

Preheat the oven to 350 degrees Fahrenheit and prepare a 13 by 9 baking dish with butter and flour.

Transfer the batter to the baking dish and bake at 350 degrees for 25 to 30 minutes.

Check doneness by inserting a toothpick or fork in the middle; it should come out clean.

Poke holes all over the cake using a kitchen fork, making sure to poke all the way to the bottom.

In a separate bowl, combine 1 cup of evaporated milk, 1/2 cup of whole milk, 1 cup of sweetened condensed milk, 1 teaspoon of vanilla extract, and 1 cup of rompope.

Mix the tres leches topping for a minute until well combined.

Pour the milk mixture slowly and evenly over the cake, ensuring it absorbs all the liquid.

Cover the cake and refrigerate for 4 to 5 hours or overnight.

For the whipped topping, add 2 cups of heavy whipping cream, 1 cup of confectioners sugar, and 1 teaspoon of vanilla to a mixer.

Mix on high speed for about 5 minutes until it reaches a cool whip consistency.

Spread half of the whipped cream mixture evenly over the cake using a spatula.

Add a couple drops of food coloring to the remaining whipped cream and mix until combined.

Transfer the colored whipped cream to a piping bag and decorate the top of the cake.

Garnish the cake with cherries and crushed walnuts.

Refrigerate the decorated cake until ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens