Tres Leches Cake | 3 Milk Cake Recipe
Tres Leches Cake – aka known as 3 Milk Cake. This is a simple and delightful cake. It’s a Spanish dessert of sponge cake soaked in milk bath, unique, one of its kind, very delicious. It’s very easy if you already known my soft cotton sponge cake, just a slight difference in the recipe. It has completely no oil in the recipe, and well balanced with the 3 milks that it soaked, it brings the cake a different way to another level. Hope you’re inspired. Enjoy!
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Ingredients:
I am using 7x7x3 square pan
- Sponge Cake
4 yolks
30g (2 tbsp) fine sugar
140g (1 cup + 1 tbsp) milk
¼ tsp salt
1 tsp vanilla extract
120g (1 cup + 1 tbsp) cake flour
1 tsp baking powder
4 egg whites
50g (1/4 cup) fine sugar
½ tsp cream of tartar (or lemon juice)
- 3 Milk Bath
80g (1/3 cup) evaporated milk
80g (1/3 cup) whole milk
75g (1/4 cup) sweetened condensed milk
- Frosting
240g (1 cup) whipping cream
(if you like more sweetness, you can add 2 tbsp of powdered sugar. I don’t like too sweet, I skipped)
- Garnish/ deco
Strawberries
Instructions:
- Sponge Cake
1. Preheat oven at 160°C / 320°F. Grease and line the pan with parchment paper on the bottom.
2. In 2 large bowls, separate the egg yolks and whites.
3. In the bowl of yolks, add sugar. Whisk well until cream and pale. Then add the milk and whisk to incorporate. Add salt and vanilla extract, and whisk to combine.
4. Sift in the dry ingredients in a few batches. Mix only until the flour disappear. Do not over mix. Continue sifting the flour and mix.
5. In the other bowl of egg whites, add the cream of tartar. You can also substitute with same amount of lemon juice. Use a hand mixer to mix until bubbly before adding in the sugar. Add in the sugar little by little. Continue mixing until stiff peaks form.
6. Fold in the white mixture into the yellow batter in a few batches. Just fold until the white disappear. Again, do not over mix. However, make sure there is no lumps.
7. Pour the batter into the prepared pan. Use a skewer to do the action as shown in the video to release any trapped air bubbles. Tap the pan few times on the table to further release the air bubbles.
8. Bake in preheated oven at 160°C / 320°F for about 20-25 min. Make sure the inserted skewer comes out clean.
9. Let it cool while doing the next step.
- 3 Milk Bath
10. In a cup, add all the 3 milks and give it a quick whisk.
11. On the cake, use a fork to poke holes all over the surface. This is so that the milk will sip into the cake.
12. Pour the milk onto the cake.
13. Let it rest for 30 min to 1 hour or until the milks are sipped into the cake.
- Frosting
14. In another bowl, whip the whipping cream until stiff peaks form.
15. Add the cream onto the surface of the cake. Use an offset spatula to level and smoothened the surface.
16. Chill the cake for about 1 hour before cutting, OR you can serve immediately by cutting from the glass tray.
17. Cake is ready to serve. Pipe some simple deco and garnish with any fruits you desire. In this case, I like strawberries to bring out the colors of the cake.
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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.
Easy Tres Leches Cake Completely From Scratch
Sure, tres leches (which translates to three milks) is an ultra moist cake, but what if we made everything from scratch AND introduced a fourth milk? Call it Cuatro Leches.
Also, don't complain to me about how making the milks from scratch is not easy .. fine then go get a can. Ur just gonna hurt my feelings, it's fine.
Recipe:
9x13 pan I use:
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Tres Leches Cake Recipe | 3 Milk Cake | Pastel de Tres Leches
Tres Leches Cake, also known as Three Milk Cake or Pastel de Tres Leches, is a delicious Latin American dessert made with a sponge cake (no oil or butter in this cake!) soaked into three milk bath (usually whole milk, evaporated or heavy cream and condensed) and topped with Whipped Cream.
It's moist and fluffy like a cloud and the taste is not too sweet: I topped the cake with unsweetened Whipped Cream, feel free to add some powdered sugar if you like very sweet desserts.
I used heavy cream (or whipping cream) instead of evaporated milk because it's not available in my Country: try it, it's incredibly rich and decadent!
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Ingredients
20x20 cm - 8x8 inch cake pan, 9 servings:
Cake:
3 egg whites
3 egg yolks
40 g + 40 g (3 tablespoons + 3 tablespoons) Caster Sugar
1 teaspoon Vanilla Paste
½ teaspoon Cream of Tartar
¾ teaspoon Baking Powder
90 g (3/4 cup) All Purpose Flour
10 g (1 ½ tbsp) Cornstarch
50 ml (1/4 cup) Milk
Milk Bath:
150 g (5 oz) Whole Milk
100 g (3,5 oz) Whipping Cream (or Evaporated Milk)
120 g (4 oz) Sweetened Condensed Milk
½ Vanilla Bean
Topping:
200 ml (3/4 cup) Whipping Cream
(you can add 2 tbsp of Powdered Sugar if you like a sweet topping, but the cake is sweet enough for me)
Directions:
In a large bowl whip the egg whites with cream of tartar; when starts to dense foamy add little by little 40 g of sugar and whip until stiff peaks form.
In a medium size bowl place the egg yolks, 40 g of sugar, vanilla, milk and mix until foamy.
Add flour, baking powder and cornstarch and mix just until combined (don’t overmix!).
Add 2 tbsp of egg whites mix in the yolks mix and well combine. Place the egg yolk mix into the egg whites mix and gently fold until combined.
Place the cake batter into a lined and greased 20x20 cm - 8x8 inch cake pan and spread evenly.
Tap 2-3 times the pan on the work surface to eliminate big air bubbles.
Bake in preheated oven at 160°C – 320°F for 20 minutes or until a toothpick comes out clean.
Let cool down slightly then remove the cake from the cake pan and cool down completely.
Meanwhile prepare the Milk Bath:
In a small saucepan place milk, condensed milk, whipping cream (or evaporated milk) and 1/2 scraped vanilla bean.
Heat over low-medium heat for about 2 minutes (don’t bring to a simmer!) and well combine.
Place the cake over a parchment paper and into the cake pan.
Use a fork to poke holes all over the cake’s surface.
Pour gradually all the Milk Bath onto the cake.
Cover the cake with plastic wrap and refrigerate it for at least 2 hours (or overnight) to allow it to soak up the milk.
Whip the whipping cream until medium-stiff peaks.
Remove the cake from the pan and smooth whipping cream over the top of the cake.
Trim the edges with serrated knife (optional) and cut into 9 equal squares. Serve it.
Enjoy!
You can store the cake in refrigerator (wrapped in plastic wrap) for about 3 days.
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 CHOCOLATE CAKE recipe ( Pastel Tres Leches de Chocolate ) Chocolate 3 Milk Cake
Tres Leches Chocolate Cake Recipe - Tres Leches Cake & Chocolate Cake combined into 1!
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▶ Mocha Tres Leches Cake :
Chocolate Tres Leches Cake :
- 100 gr Cake Flour ( 1/2 cup + 3 tbsp)
- 40 gr Unsweetened Cocoa Powder ( 1/4 cup + 1 tbsp)
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 150 gr Sugar ( 3/4 cup)
- 3 Egg Yolks
- 3 Egg Whites
- 130 gr Hot Milk ( 1/2 cup + 1 tbsp)
- 70 gr Butter ( 2/3 stick)
- 30 gr Chocolate ( 50% cocoa) ( 1 ounce)
Chocolate Milk Bath:
- 120 gr Hot Milk ( 1/2 cup)
- 70 gr cold Heavy Cream ( 1/4 cup + 1 tbsp)
- 130 gr cold Condensed Milk ( If you want your mixture to be sweeter, you can add more)
- 15 gr Cocoa Powder ( 2 tbsp)
- 25 gr Chocolate ( 50% cocoa) ( 1 ounce)
Chocolate Whipped Cream / Mousse:
- 250 gr Heavy Cream ( 1cup)
- 60 gr Dark Chocolate ( 50 % cocoa) ( 2 ounces)
- 1 tbsp Sugar
▶ NOTE: Leave the cake to soak for at least one hour. Traditional Tres Leches is served directly in its baking tray with the excess milk. You can either serve it that way, or transfer it onto a platter like I did. It's up to you, depending what texture you prefer.
This recipe makes 6 portions and I used a 7 inch pan :)
Enjoy!
♥