HOW TO MAKE 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 egg yolks from egg whites into two separate bowls.

Whip egg whites on medium speed for 2 and 1/2 minutes until frothy and foamy.

Add half of the sugar to the egg whites and continue whipping for another 2 and 1/2 minutes until medium to stiff peaks form.

Set the whipped egg whites aside.

Whip egg yolks for 2 and 1/2 minutes until they lose color and become pastel yellow.

Add the remaining sugar to the egg yolks and continue whipping for another 2 and 1/2 minutes until very light yellow.

Add the zest of a tiny orange and vanilla extract to the egg yolk mixture and mix until incorporated.

Add milk to the egg yolk mixture while mixing with a hand mixer until frothy and bubbly.

Gently fold in a small amount of the whipped egg whites into the egg yolk mixture, then add the rest of the egg whites and fold gently to avoid deflating them.

Sift the cake flour, baking powder, and salt into the egg mixture using a sieve to avoid lumps.

Gently fold the dry ingredients into the wet mixture until just combined.

Prepare a 9x13 disposable baking pan by spraying it with baking spray.

Pour the batter into the prepared baking pan and use a spatula to even it out without tapping the pan.

Bake the cake at 325 degrees Fahrenheit for approximately 28 to 30 minutes.

Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack for 30 to 40 minutes.

Mix together half and half, evaporated milk, and sweetened condensed milk in a bowl, whisking continuously.

Add Mexican vanilla to the milk mixture and refrigerate until ready to use.

Poke holes in the cooled cake with a skewer or fork and pour half of the milk mixture over the cake to soak it.

Cover the cake with plastic wrap and place it in the refrigerator for 2 to 3 hours or overnight.

Whip heavy whipping cream in a chilled bowl until stiff peaks form for the topping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens