A tres leches cake also known as “three milks bread”, is a sponge cake soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream. I was inspired by Ree Drummond a foodNetwork chef, to make this recipe. The cake is made without adding any butter which makes it very light with air bubbles. Hence the cake doesn’t get soggy even after soaking it in 3 types of milk.
This is one cake to die for. :)….
Absolutely a thumbsup.
Personally, I don’t like the cake too sweet, hence used a lil less sugar while baking so that the sweetness can be balanced after being soaked in condensed milk. I have also made a fusion version of this cake using rasmalai.
all purpose flour 1 cup
baking powder 1 1/2 tsp
salt 1/4 tsp
sugar 3/4 cup
vanilla essence 1 tsp
milk 1/3 cup
for the soaking milk
evaporated milk 1 can
condensed milk (sweetened) 1 can
heavy cream 1/4 cup
heavy cream, for whipping 1/2 a pint
sugar 3 tsps
Preheat oven to 350 degrees. Spray a 9 x 9 inch pan liberally until coated.
Combine flour, baking powder, and salt in a large bowl.
Separate the egg yellow and the egg whites.
Using hand mixer beat egg yolks with 1/2 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla.
Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks are formed.
With the mixer/hand mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined.
Pour into prepared pan and spread to even out the surface.
Bake for 25 to 30 minutes or until a toothpick comes out clean.
Turn cake out onto a rimmed platter and allow to cool.
soaking with milk
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher.
Note: Evaporated milk can be replaced by “1 cup whole or regular 2% milk + 1 tsp of corn starch”.
When cake is cool, pierce the surface with a fork several times.
Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
Note: use all the milk if the cake is larger than 9×9.
Allow the cake to absorb the milk mixture for 30 minutes.
To frost the cake, whip heavy cream with sugar until thick and spreadable.
Spread over the surface of the cake.
Decorate with fresh strawberries or maraschino cherries or rasmalai pieces and pistachios, cut into squares and serve.
Note: for fusion version
I have used a different milk mixture to soak the cake and the frosting is also different combination.
– Milk mixture for soaking => Combine 1 1/2 cup of rasmalai milk with 1/4 cup heavy cream and 1/4 cup of condensed milk in a small pitcher
– Frosting => Whip together 1/2 cup ricotta cheese with 1 cup heavy cream and 1/2 cup sugar till soft peaks are formed.
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