Tres Leches Cake Recipe - Laura Vitale - Laura in the Kitchen Episode 383

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 (175°C).

Line a 9 by 13 inch baking dish with parchment paper and spray with non-stick spray.

In a standing mixer, cream together unsalted butter and sugar for about one minute.

Add egg yolks and vanilla extract to the butter mixture and mix for 3-4 minutes until thick and pale.

In a separate bowl, beat egg whites until frothy and stiff peaks form.

Combine cake flour, baking powder, and salt in a bowl.

Add half of the dry mixture and half of the milk to the butter mixture, mix briefly.

Add the remaining dry mixture and milk, mix until well combined.

Fold in the beaten egg whites gently to maintain volume.

Pour the batter into the prepared baking pan and level it out.

Bake in the preheated oven for about 30 minutes or until a toothpick comes out clean.

Let the cake cool completely, then place it upside down on a platter with high sides.

Prick the top of the cake all over with a fork.

Mix together evaporated milk, sweetened condensed milk, and whole milk.

Slowly pour the milk mixture over the cake, allowing it to soak in for about 30 minutes.

Whip heavy cream with a little sugar until stiff peaks form.

Spread the whipped cream over the top of the cake.

Top with a maraschino cherry before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens