Tres Leches Recipe
sponge cake | condensed milk | passionfruit puree | strawberry meringue cookie
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Ingredients
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Sponge Cake (Base)
Tres Leches Soak
Whipped Topping
Strawberry Meringue Cookies (Garnish)
Finish & Garnish
Method
Sponge Cake (Base)
- 1
Preheat & Prepare Pan
Preheat oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment, leaving an overhang for easy removal.
- 2
Whisk Wet Ingredients
In a large mixing bowl, beat the eggs with an electric mixer on high for 2–3 minutes until light, frothy and slightly tripled in volume. Gradually add 1 cup granulated sugar while continuing to beat until the mixture is glossy and ribbons form when the beater is lifted (about 3–4 minutes). Beat in 1 teaspoon vanilla extract.
- 3
Fold Dry Ingredients
In a separate bowl, whisk together 1 cup cake flour, 1 teaspoon baking powder, and 1 teaspoon salt. Sift or gradually fold about one-third of the dry mixture into the egg mixture using a spatula to lighten the batter, then gently fold in the remaining dry ingredients until just combined. Be careful not to overmix to preserve the aeration.
- 4
Incorporate Butter
Fold in 2 tablespoons melted, cooled unsalted butter in two additions, gently incorporating so the batter remains airy. Pour batter into prepared pan, smoothing the top gently.
- 5
Bake
Bake in the preheated oven for 20–25 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan on a wire rack for 10 minutes.
Tres Leches Soak
- 6
Make Soak
While the cake bakes, whisk together 1 cup whole milk, 1 cup evaporated milk, and 1 cup sweetened condensed milk in a medium bowl until smooth. Whisk in 1 cup passionfruit puree until evenly combined. Taste and adjust: if the passionfruit is very acidic, add a tablespoon more condensed milk or a teaspoon sugar to balance.
- 7
Soak the Cake
After the cake has cooled 10 minutes in the pan, poke the top all over with a skewer or fork to create holes for the soak. Slowly pour the milk mixture evenly over the warm cake, starting at one side and allowing the liquid to be absorbed before adding more. Pour in 2–3 additions until the soak is fully incorporated. Cover the pan and refrigerate for at least 4 hours, preferably overnight, to allow the cake to fully absorb the liquids.
Whipped Topping
- 8
Chill Tools
Chill the mixing bowl and beaters in the freezer for 10 minutes before whipping for better volume.
- 9
Make Whipped Topping
In the chilled bowl, beat 1.5 cups cold heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form. If using the optional 2 ounces softened cream cheese, beat it until smooth first, then add the cream and proceed to whip. Continue beating to medium peaks for spreadable texture. Taste and adjust sweetness if desired.
- 10
Spread Over Cake
Remove the soaked cake from refrigerator. Using an offset spatula, spread the whipped topping evenly over the chilled, soaked cake. Return to refrigerator while you make the meringues (or until ready to serve).
Strawberry Meringue Cookies (Garnish)
- 11
Preheat & Prepare Baking Sheets
Preheat oven to 225°F (110°C). Line two baking sheets with parchment paper.
- 12
Beat Egg Whites
In a clean, dry bowl, whisk 2 room-temperature egg whites with 0.25 teaspoon cream of tartar until foamy. Gradually add 1/2 cup granulated sugar in thin streams while beating on medium-high speed until glossy, stiff peaks form and the sugar is fully dissolved.
- 13
Flavor & Pipe
Fold in 1 tablespoon freeze-dried strawberry powder and 1/4 teaspoon vanilla extract gently to keep volume. Transfer meringue to a piping bag fitted with a medium round or star tip. Pipe small 1–1.5 inch rounds onto prepared baking sheets, leaving space between each.
- 14
Bake & Cool
Bake at 225°F (110°C) for 60–75 minutes until crisp and dry. Turn off oven and leave meringues inside to cool completely for 30 minutes to prevent cracking. Store in an airtight container until ready to garnish (best same day).
Finish & Garnish
- 15
Assemble
Remove the chilled, topped cake from the refrigerator. Drizzle 2 tablespoons fresh passionfruit pulp over the top for fresh flavor and visible seeds. Arrange halved fresh strawberries across the surface.
- 16
Add Meringues & Mint
Break or place whole strawberry meringue cookies on top as decorative crunchy accents. Tuck mint leaves where desired for color and aroma.
- 17
Serve
Slice into squares using a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled. Leftovers keep covered in the refrigerator up to 3 days (meringues are best added just before serving to retain crispness).