Tres Leches Cake Recipe
Tres Leches cake – light and soft sponge cake soaked in sweet 3 milk mixture and topped wimped cream. The traslation of Tres Leches from Spanish is 3 milks (in Spanish: pastel de tres leches). Follow this easy recipe to learn how to make authentic Mexican tres leches cake.
Full written and printable recipe:
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Ingredients:
For the cake:
1 cup (125g) All-purpose flour
1½ teaspoons Baking powder
5 Eggs (separated) large
1 cup (240g) Sugar, divided into 3/4 cup and 1/4 cup
1 teaspoon Vanilla extract
1/3 cup (80ml) Milk
1/4 teaspoon Salt
For the syrup:
7oz (200g) Sweetened condensed milk (1/2 can)
1¼ cup (300ml) evaporated milk
1/3 cup (80ml) whole milk
For the frosting:
1½ cups (360ml) Heavy whipping cream
4 tablespoons (40g) Icing sugar
1 teaspoon Vanilla extract
Directions:
1. Make the sponge cake: Preheat the oven to 340°F (170°C), line a 9x13” (cm) pan with parchment paper, lightly grease it and set aside.
2. In a large bowl place 3/4 cup (150g) sugar and egg yolks. Beat until the mixture is pale in color and doubled in volume. Add milk, vanilla extract and mix until combined.
3. Sift in flour, baking powder and salt. Mix until combined (don’t over mix). Set aside.
4. In a separate bowl, beat egg whites on high speed until foamy, gradually add 1/4 cup sugar (50g) and beat to stiff peaks.
5. Fold 1/3 of egg whites into the batter, then pour the batter into egg whites and gently fold. Pour into prepared pan.
6. Bake for about 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. release the cake from the pan and let to cool on a wire rack. While cake cools, make the tres leches syrup.
7. Make the syrup: to a bowl add 3 milks, whisk until combined.
8. Place the cake back into the pan, then using a fork or a toothpick poke/pierce holes in the cake. Slowly pour the tres leches syrup over the top of the cake letting it soak in as you go. Set the cake aside for at least 1 hour, or overnight.
9. Make the frosting: in a large bowl place heavy cream, sugar and vanilla extract. Whip to stiff peaks. Release the cake from the pan and spread the cream over the top of the cake.
10. Trim the edges (optional), then cut into squares.
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Tres Leches Cake - Dished #Shorts
On today's Dished #shorts we're making Tres Leches Cake
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Ingredients for making tres leches cake:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2 1/4 cups sugar
5 large eggs, separated
1 tsp vanilla extract
1 1/2 cup milk
1/4 cup melted butter
1 (12-oz.) can evaporated milk
1 (14-oz.) can of Martin Picard Maple Condensed Milk
(Or any sweetened condensed milk)
Whipped Cream
Cocao Powder
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Pastel de tres leches!! (Three-milk cake)
Hello everyone today I made a Spanish cake called Pastel de tres leches. If you are interested in using this recipe the link will be down below, hope you enjoy!
Pastel de Tres Leches
México
A recipe that is a bit more elaborate, it is the quintessential cake in Mexico.
For CAKE
9 eggs, separated
1 cup sugar
1 tablespoon vanilla extract
2 cups all purpose flour
For SAUCE
1 can sweetened condensed milk
1 can evaporated milk
1 cup milk
1 tablespoon vanilla extract
For TOPPING
2 cups heavy whipping cream
1/4 cup confectioners' sugar
Preheat oven to 360 degrees. Butter a 9 x 13 inch pan, lining the bottom with a piece of parchment paper cut to fit the pan.
Pour the egg whites into the bowl of your mixer and beat on medium-high speed for 4 to 5 minutes, or until they hold soft peaks. Slowly stir in the sugar and continue beating until they hold hard or more stiff peaks. Turn off the mixer and with a spatula, move the egg white mixture onto a large mixing bowl.
Rinse the bowl of the mixer and its whisk. Now pour the egg yolks into the bowl of the mixer and beat on medium-high speed for about 5 to 6 minutes, or until the egg yolks become creamy, puffy and their color has toned down to an almost cream color rather than a loud yellow. Stir in the vanilla and continue beating for another minute. Turn off the mixer.
Pour the egg yolk mixture onto the egg white mixture and with a spatula, in evolving motions, combine them into a homogeneous single batter. Do so gently trying not to lose much volume from the mixture. When fully combined, fold in the flour, scraping the bowl with the spatula so that all the
flour is well mixed.
Pour the batter into the prepared cake pan and place into the oven for 22 to 25 minutes, or until a toothpick comes out clean. It can be a bit moist, but not wet. The top of the cake should be tanned and feel fluffy if you touch it. Remove it from the oven and let it cool.
Once it cools down, turn it onto a platter. Remove the parchment paper and cover the top with an upside down platter and invert again. The platter should be large enough to hold the cake and the vanilla sauce you are about to prepare. Using a fork, or two, poke wholes all over the cake so that it will better absorb the vanilla sauce.
In a mixing bowl, combine the sweetened condensed milk, evaporated milk, milk, and vanilla extract. Pour the vanilla sauce over the cake.
In the bowl of your mixer, whip up the heavy cream with the confectioners' sugar on medium-high speed until the mixture holds up stiff peaks, about 1 to 2 minutes. Spread the whipped cream all over the already wet cake.
How to Make Tres Leches Cake
Soft, moist, and soaked in three kinds of milk, this AMAZING Tres Leches Cake is going to melt in your mouth. Sweet and refreshing, this crowd-pleasing cake is perfect for any occasion. It’s easy to make and is perfect for making ahead as it’s even tastier the next day. It's one of my all time favorites and I really hope you try this easy cake recipe out!
RECIPE:
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EASY TRES LECHES CAKE | How To Make Tres Leches Cake | Three Milks Cake Recipe
Today I continue my FAKE IT TILL YOU MAKE IT recipe series with an easy delicious Tres Leches Cake! You can use the boxed cake mix of your choice or make sponge cake from scratch, but the milk syrup I use is perfect for this cake and I hope you give it a try.
INGREDIENTS
1 boxed cake mix of your choice (I used Classic White)
1/3 cup (79 ml) vegetable oil
8 fluid oz (236 ml) water
4 large eggs
MILK SYRUP
12 fluid oz (355 ml) evaporated milk
12 fluid oz (355 ml) heavy cream
14 fluid oz (414 ml) sweetened condensed milk
1 tsp (5 ml) vanilla extract
orange peel (optional)
1 cinnamon stick (optional)
CAKE TOPPING
16 fluid oz (473 ml) heavy cream
2 TBSP confectioner's sugar
Fresh fruit of your choice for garnish
-In a bowl combine boxed cake mix, oil, water, eggs and mix well
-In a 9x13 baking pan greased and lined with parchment paper, pour cake batter
-BAKE in a PREHEATED oven @ 325ºF for 30 minutes or until toothpick comes out clean
-Cool cake completely
MILK SYRUP MIXTURE
-In a sauce pan add evaporated milk, heavy cream, orange peel and cinnamon stick
-Bring to a gentle simmer using a low to medium low heat
-Once milk simmers, remove from heat and allow to steep for 15 minutes
-Once mixture is cooled, discard orange peel and cinnamon stick
-Then add sweetened condensed milk and vanilla extract and mix well
SOAK THE CAKE
-Remove cake from pan and flip on to platter
-Be sure to level cake before putting on to platter
-Then slice off the cake exterior crust to allow cake to soak up the milk syrup better
-Once cake is prepared, slowly pour milk syrup all over the cake
-cover in cling wrap and refrigerate for at least 3 to 5 hours, overnight for best results
-In a large bowl pour in heavy cream and beat until soft peak stage
-Then add sifted powder sugar
-Continue to beat until stiff
-Frost cake with whipped frosting and garnish with fresh fruit of your choice
Serves 16 pieces
-ENJOY!
LINK FOR SPONGE CAKE RECIPE
EASY COCONUT CAKE RECIPE
BARBACOA VIDEO
EASY MEXICAN RICE RECIPE
MY OTHER CHILES RELLENOS RECIPE VIDEO
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TEX MEX STYLE BEEF ENCHILADAS RECIPE
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CHILE RELLENOS RECIPE
FRIED CHICKEN RECIPE (No Buttermilk)
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Pastel de Tres Leches (Three Milk Cake)
Pastel de Tres Leches (Three Milk Cake)
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