Tres Leches Recipe
Make Tres Leches Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sponge cake
Milk soak (tres leches)
Whipped topping
Garnish (optional)
Method
Sponge cake
- 1
Prep and preheat
Preheat oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking pan and line with parchment or lightly flour, then set aside.
- 2
Beat eggs and sugar
In a large bowl, beat 5 large eggs with 1 cup granulated sugar using a hand mixer or stand mixer on high speed until the mixture is thick, pale, and has tripled slightly in volume, about 5–7 minutes. The batter should ribbon when the beaters are lifted.
- 3
Add vanilla and fat
Beat in 1 teaspoon vanilla extract and 2 tablespoons melted butter (or oil) on low speed until incorporated.
- 4
Fold dry ingredients
Sift together 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Using a spatula, gently fold the dry mixture into the egg mixture in two additions, folding just until no streaks of flour remain. Be careful not to deflate the batter.
- 5
- 6
Milk soak (tres leches)
- 7
Prepare milk mixture
In a medium bowl or measuring cup, whisk together 1/2 cup whole milk, 1 cup evaporated milk, and 1 cup sweetened condensed milk until smooth and homogenous.
- 8
Soak the cake
Slowly pour the milk mixture evenly over the warm, pierced cake, starting at one side to ensure full coverage. Pour gradually and allow the cake to absorb the liquid; you may need to wait a few minutes and then pour the remaining liquid so it soaks evenly. The cake will look saturated but not swimming in liquid. Cover the pan with plastic wrap and refrigerate at least 4 hours, preferably overnight, to allow full absorption and flavor development.
Whipped topping
- 9
Chill equipment
Place the mixing bowl and beaters in the refrigerator for 10–15 minutes before whipping for best results.
- 10
Whip cream
Just before serving (or up to a few hours ahead), pour 1 1/2 cups cold heavy cream into the chilled bowl. Add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form for a light topping, or until medium peaks for a firmer topping. Do not over-whip to butter.
- 11
Spread on cake
Remove the soaked cake from the refrigerator. Using a spatula, spread the whipped cream evenly over the top of the cake. Return to the refrigerator if not serving immediately.
Garnish (optional)
- 12
Finish and serve
Dust the top lightly with 1/2 teaspoon ground cinnamon, scatter fresh berries or cherries, and sprinkle toasted coconut flakes or chopped nuts if using. Slice into 12 equal pieces and serve chilled.