Easy Tres Leches Cake Recipe | 3 Milk Cake: Traditional Latin American Dessert

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.

Grease a 9" pan with oil or butter and set aside.

Mix all dry ingredients together: 120g all purpose flour, 80g cornstarch, and 3g baking powder.

In a bowl, separate the egg whites from the yolks of 7 whole eggs.

Add 100g sugar into the egg yolks and 4 tbsp of water, then mix on high until pale and falls in ribbons.

Whip the egg whites with 100g sugar on medium-high speed until medium to firm peaks form to make meringue.

Gently fold 1/3 of the meringue into the egg yolk mixture, then pour the remaining meringue into the yolk mixture and fold together.

Sift in the dry mixture in 2-3 additions and gently fold everything together.

Pour the batter into the prepared pan and spread to even out the surface.

Run a skewer through the batter to remove air bubbles and even it out.

Bake at 170°C for 30-35 minutes, checking doneness with a toothpick.

Let the cake sit for 5 minutes after baking, then poke holes all over the cake using a skewer.

Whisk together the soaking mixture: 357g evaporated milk, 360g condensed milk, and 245g whole milk.

Pour the soaking mixture over the cake a little at a time, allowing it to absorb fully before adding more.

Cover with plastic wrap and chill for at least 4 hours or overnight.

Lightly whip 490g whipping cream with 30g icing sugar until it holds soft peaks.

Add a thick layer of whipped cream on top of the cake and even it out.

Finish with a sprinkle of cinnamon powder before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens