Tres Leches Recipe

Prepare and bake cake

Preheat oven to 350°F (175°C). Grease and line the bottom of a 9x13 inch pan with parchment. In a medium bowl whisk together flour, baking powder and salt; set aside. In a large bowl, using a hand mixer or stand mixer fitted with the paddle, beat the eggs and granulated sugar on high speed for 5–7 minutes until pale, thick and tripled in volume. Reduce speed to low and beat in vanilla and melted butter just until combined. Gently fold the dry ingredients into the egg mixture in two additions with a spatula, being careful not to deflate the batter. Pour into prepared pan and smooth top. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean and the top is lightly golden. Allow the cake to cool in the pan for 10 minutes.

While still warm, use a fork or skewer to poke holes evenly across the surface (about 20–30 holes) to allow the milk soak to penetrate.

In a bowl or large measuring cup whisk together whole milk, evaporated milk, sweetened condensed milk, heavy cream and rum or rum extract until fully combined. Pour the milk mixture evenly over the cake, working slowly so it absorbs. Cover the cake and refrigerate for at least 4 hours, preferably overnight, to allow the cake to become thoroughly soaked and custardy.

About 20–30 minutes before serving, whip the heavy cream with powdered sugar and vanilla on medium-high speed until soft peaks form. Spread the whipped cream evenly over the chilled, soaked cake or pipe decorative swirls. Return to fridge until ready to plate.

While the cake chills, prepare the mango glaze. In a small skillet over medium heat, combine 2 tablespoons granulated sugar, 2 tablespoons water and 1 tablespoon lime juice. Stir until sugar dissolves and the mixture simmers. Add the sliced mangoes and gently toss for 1–2 minutes to warm and coat. Add 1 tablespoon butter and spoon glaze over the mangoes, cooking another 1 minute until glossy. Remove from heat and let cool to room temperature. Reserve 2 tablespoons of the glaze liquid for drizzling/sprinkling on plated portions if desired.

Arrange the glazed mango slices on a sheet tray in a single layer to cool completely before placing on the cake to avoid melting the whipped topping.

Make a simple syrup: in a small saucepan combine 1/2 cup water and 1/2 cup sugar. Heat over medium until sugar dissolves, then simmer 1–2 minutes. Remove from heat and stir in the light corn syrup or glucose if using. Let cool to room temperature. In a blender or food processor combine the cooled syrup, passion fruit pulp and lemon juice. Blend briefly to incorporate (you may strain seeds if you prefer a seedless sorbet; for texture and visual appeal leave seeds in). Chill the mixture until very cold, about 30 minutes. Churn in an ice cream maker according to manufacturer instructions until firm; transfer to a container and freeze at least 2 hours to set.

If you don't have an ice cream maker: pour the chilled mixture into a shallow metal pan, freeze for 30 minutes, then vigorously whisk to break up ice crystals. Repeat every 30 minutes until smooth and scoopable (about 3–4 cycles).

Trim the edges of the tres leches cake if desired and cut into 8 equal rectangles. On each plate, place a slice of soaked cake. Spoon a few glazed mango slices over or beside the cake. Add a scoop (about 1/2 cup) of passion fruit sorbet to the plate. Drizzle a little reserved mango glaze around the plate for shine. Sprinkle toasted flaked coconut around the cake and place a small spoonful (about 1/2 teaspoon) of reserved passion fruit pulp/seeds over the sorbet for brightness. Garnish with a fresh mint leaf. Serve immediately.