Brits Discover Tres Leches | Made From Scratch ! *WOW*

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 eggs, placing the yolks in one bowl and the whites in another.

In a bowl, combine 1 cup of flour, 1/4 teaspoon of salt, and 1 1/2 teaspoon of baking powder, and whisk together.

In the bowl with the egg yolks, add 3/4 cup of sugar and mix on high speed until the yolks turn pale yellow.

Add 1/3 cup of milk and 1 teaspoon of vanilla to the egg yolk mixture and stir to combine.

Pour the egg yolk mixture into the flour mixture and combine.

Whisk the egg whites until stiff peaks form, gradually adding 1/4 cup of sugar a little at a time.

Fold the egg whites into the batter gently until just combined.

Preheat the oven to 350°F.

Pour the batter into an ungreased 9x13 inch metal pan and smooth into an even layer.

Bake for 25 to 35 minutes or until a toothpick inserted comes out clean.

Once baked, allow the cake to cool and then poke holes in it with a fork.

In a bowl, combine 12 oz of evaporated milk, 1/4 cup of whole milk, and 14 oz of sweetened condensed milk.

Pour the milk mixture over the cooled cake, ensuring to cover the edges.

Refrigerate the cake for about an hour.

To make the whipped cream topping, combine 1 pint of heavy whipping cream, 1/2 teaspoon of vanilla, and 3 tablespoon of powdered sugar in a bowl.

Whip the cream until it reaches the desired consistency.

Spread the whipped cream topping evenly over the cake.

Refrigerate the cake again before serving for the flavors to meld.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens