Tres Leches Cake is a beloved dessert that brings a taste of Latin America to your kitchen. This classic treat is soaked in three types of milk, giving it a rich and creamy texture that melts in your mouth. Perfect for any celebration, this layered version adds a delightful twist that makes each bite even more special. Get ready to impress your guests with a cake that’s as beautiful as it is delicious.
Steps
- Preheat your oven to 350°F and prepare two 9″ round cake pans by greasing and flouring them. In a medium bowl, combine the flour, baking powder, and salt, then set aside.
- Separate the egg yolks and whites into two large bowls. Beat the egg yolks with 3/4 cup sugar on high until they become pale, then mix in the milk and vanilla extract.
- Gradually add the flour mixture to the yolk mixture, mixing on low speed until just combined.
- In a clean bowl, whisk the egg whites on high until soft peaks form. Gradually add the remaining sugar and continue beating until the egg whites are stiff but not dry.
- Carefully fold the egg whites into the yolk and flour mixture until fully incorporated. Divide the batter evenly between the prepared pans and bake for 30 minutes or until a toothpick comes out clean. Cool on a wire rack.
- Once cooled, trim the cake edges with a serrated knife for even layers.
- For the syrup, combine evaporated milk, sweetened condensed milk, and whipping cream in a large measuring cup.
- Place the first cake layer flat side down on a platter. Poke holes all over the top with a fork and pour half the syrup over it. Let it soak while preparing the frosting.
- Generously frost the top of the first layer and arrange strawberry slices over it.
- Poke the flat side of the second cake layer with a fork, then place it over the strawberries. Pour the remaining syrup over this layer and let it soak for 10-15 minutes.
- Frost the entire cake, smoothing the top and sides. Decorate with halved strawberries around the top edge.
- For the frosting, chill the mixing bowl and beaters for 15 minutes. Then, whip the cream and sugar on high speed until it thickens and becomes spreadable. Be careful not to overbeat. Keep refrigerated until ready to use.
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup sugar (divided into 3/4 cup and 1/4 cup)
- 1 teaspoon vanilla extract
- 1/3 cup 2% or whole milk
- 8 ounces evaporated milk (approximately 2/3 of a 12-ounce can)
- 9 ounces sweetened condensed milk (approximately 2/3 of a 14-ounce can)
- 1/4 cup heavy whipping cream
- 2 1/2 cups heavy whipping cream
- 2 1/2 tablespoons granulated sugar
- 1 pound fresh strawberries
FAQ
- Can I make a layered version of the traditional Tres Leches cake?
- Yes, you can transform the classic Tres Leches cake into a stunning layered cake. This method not only enhances its visual appeal but also maintains its moist and rich flavors, making it perfect for special occasions.
- What is the best way to ensure my whipped cream frosting is perfect?
- To achieve the best results, chill your mixing bowl and whisk or beaters for 15 minutes before use. Also, ensure that your heavy whipping cream is very cold. This will help in achieving a thick and spreadable consistency without overbeating, which can turn the cream buttery.
- How do I prepare the cake layers to absorb the milk syrup effectively?
- After baking, let the cake layers cool to room temperature. Then, use a fork to poke holes all over the surface of the cakes, allowing the syrup to penetrate fully. Pour the syrup gradually and let it soak before assembling the layers with frosting and strawberries.
- What are the key ingredients needed for a layered Tres Leches cake?
- The essential ingredients include all-purpose flour, baking powder, salt, eggs, sugar, vanilla extract, milk, evaporated milk, sweetened condensed milk, heavy whipping cream, and fresh strawberries for decoration.
- Do I need any special equipment to make this cake?
- While no special equipment is necessary, having a stand mixer or hand mixer will facilitate beating the egg whites and whipping the cream. A serrated knife will help in leveling the cake layers, and a cake spatula will aid in frosting the cake evenly.
Tips
- Ensure Accurate Measurements: When measuring flour, be sure to do it correctly. Use the spoon and level method to avoid packing the flour, which can make the cake dense.
- Chill Equipment for Whipped Cream: For the best whipped cream texture, place your mixing bowl and beaters in the freezer for about 15 minutes. Start with very cold whipping cream to achieve the perfect consistency.
- Allow Syrup to Absorb: After applying the 3-milk syrup to the cake layers, let it sit for 10-15 minutes. This waiting period allows the cake to fully absorb the syrup, making frosting easier.
- Avoid Overbeating the Cream: When whipping the cream for frosting, stop once it becomes thick and spreadable. Overbeating can turn the cream buttery, so keep a close eye on it while mixing.
Equipment
- 9″ Round Cake Pans
- Electric Mixer (Stand Mixer or Hand Mixer)
- Cake Spatula
- Wire Cooling Rack
- Large Measuring Cup with Pouring Lip
- Serrated Knife
