CLASSIC TRES LECHES CAKE Recipe | Easy Recipe Tutorial

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

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

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

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

Preheat the oven to 160°C (325°F).

Separate the egg whites from the yolks carefully, ensuring no yolk gets into the whites.

In a bowl, whisk together the egg yolks, caster sugar, and vanilla extract until pale and fluffy.

Add milk to the egg yolk mixture and whisk until combined.

Sift in the cake flour, baking powder, and salt, and gently fold until just combined.

In another bowl, beat the egg whites with salt on low speed for 3 minutes until foamy.

Increase the speed to medium and gradually add caster sugar until fully incorporated, then increase to high speed and beat until stiff peaks form.

Gently fold the meringue into the cake batter in increments, being careful not to deflate the mixture.

Pour the batter into a greased and parchment-lined 8x8 inch square tin.

Tap the tin gently against the work surface to release any air pockets.

Bake in the preheated oven for 23-25 minutes, or until a skewer inserted in the center comes out clean.

Let the cake cool in the tin for about 20 minutes before inverting it onto a wire rack to cool completely.

In a bowl, whisk together sweetened condensed milk, full-fat milk, and evaporated milk until well combined.

Optionally, add the seeds from half a vanilla bean for flavor.

Poke holes all over the cooled cake surface with a skewer.

Slowly pour the milk mixture over the cake, allowing it to soak in.

Reserve some of the milk mixture for serving if desired.

Cover the soaked cake with cling wrap and refrigerate for at least 24 hours to allow the flavors to meld.

When ready to serve, whip the heavy cream until soft peaks form, being careful not to overwhip.

Spread the whipped cream evenly over the top of the cake and create a decorative pattern with a spoon.

Release the cake from the tin and cut into slices for serving.

Garnish with strawberries and blueberries before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens