SOAK YOUR CAKE IN MILK! TRES LECHES CAKE RECIPE │ 3 MILK MEXICAN CAKE │ CAKES BY MK

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.

Sift the cake flour, salt, and baking powder together in a bowl.

In another bowl, mix 3 egg yolks with white granulated sugar until light and pale using an electric hand mixer.

Add milk and vanilla to the egg yolk mixture and mix until combined.

Set the egg yolk mixture aside.

Clean the whisk attachments to whip the egg whites.

Add a little lemon juice to the egg whites and whip on medium speed until light and frothy.

Gradually add white granulated sugar to the egg whites while whipping until stiff peaks form.

Fold the dry ingredients into the egg yolk mixture until just combined.

Mix one third of the egg whites into the cake batter, then gently fold the remaining egg whites into the batter.

Transfer the batter to a lightly greased rectangular cake tin and shake to evenly disperse.

Bake in the oven at 160 degrees Celsius for about 30 minutes.

Remove the cake from the oven and cool for about 15 minutes until the sides pull away from the pan.

Turn the cake out of the pan and let it cool completely.

Prepare the three milk mixture using evaporated milk, sweetened condensed milk, and heavy cream.

Mix the three milks together until combined.

Poke holes in the cooled sponge cake using a fork to help the milk soak in.

Pour the milk mixture over the entire cake slowly, ensuring it soaks in.

Let the cake sit for about an hour to absorb the milk, or cover and refrigerate overnight if preferred.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens