World's Best - Moist Tres Leche Cake
Mexican Three-Milk Soaked Sponge Cake
Posted By Savita
Tres Leches (means three milks) is one of my favorite, super moist sponge cake. It is a semi-sweet sponge cake, soaked in three kinds of milks (sweetened condensed, evaporated milk and heavy cream). I adore it for moist texture with milk oozing out in every bite, a delicious way to end a spicy meal.
I would say, this mouthwatering cake is my guilty-pleasure. I can have a slice of Tres Leche, any time of the day even when I am strictly dieting.
Few years back, I did a video for Tres Leche cake recipe, but accidentally it go deleted. For long, I was trying to locate the video to share recipe with you all. Alas!! I couldn't find it. So last weekend, I made cake again specially to take pictures and share recipe with you.
If you have never tried Tres Leches, I recommend trying it. I am sure you will fall in love with it in first bite. I bet. If you live in States, visit a near-by VONS, buy Tres Leches slice and try it to know.
I also love this cake for few flavors I used to adore back in India. For my Indian friends, if you ever tried Indian Shahi Tukda and Rasmalai in one plate. That is what it tastes like.
Oh my!!! I need a slice right now.
Ingredients
- Sponge Cake
- 6 Egg(s) (separated when still cold, then at room temperature (about 30-40 minutes))
- 1 Cup All-Purpose Flour
- 3/4 tsp Cream of Tartar (if cannot find, then use 1/2 tsp lemon juice)
- 2 tbsp Water
- 3/4 Cup Sugar (granulated sugar,1/2 cup and rest divided)
- 1/4 tsp Baking Powder
- 1/4 tsp Salt
- 1 tbsp Oranges (orange zest)
- 1 tsp Vanilla Extract
- Tres Leches Milk Sauce
- 1 Cup Evaporated Milk (1 8 oz can)
- 1.75 Cup Sweet Condensed Milk (one 14 oz can)
- 1/4 Cup Heavy Cream
Directions
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1. Pre-heat oven to 350 F. Line a square baking sheet with parchment paper and set aside. Beat egg yolks (egg yellows) with 1/2 cup sugar until pale yellow in color. (about 5-6 minutes) Add in vanilla, orange zest and 2 tbsp water. Beat for 1 more minutes. Egg mixture will leave a trailing ribbon when lifted with whisk. -
2. Beat egg whites with cream of tartar (or lemon juice if can't find Cream of Tartar) until soft peaks form. Add 1/4 cup sugar into the beating egg whites 1 tbsp at a time and beat until egg whites a shiny soft peaks. (7-8 minutes) -
3. Mix flour with baking powder and salt. Sift 1/4 of flout on the egg yellows mixture. -
4. Gently combine the flour in egg yellow in 3 batches. Do not over-mix. I usually use a hand whisk to combine flour in egg yellows. -
5. Add 1/4 of egg whites to yellows and fold in to lighten the batter. -
6. Now add remaining half of the egg whites and gently fold in with lift and fold gentle strokes without deflating the airy whites. -
7. Add the remaining egg whites and fold in following the same cut and fold action. -
8. Pour prepared batter into baking pan and bake for 35-45 minutes until tooth pick inserted into the center of cake comes out clean. -
9. When cake is cool to touch, invert the cake to cooling rack and peel off the parchment. In a small jar, combine all three kinds of milk and whisk to mix condensed milk with evaporated and heavy cream. -
10. Transfer the cool cake to a rimmed pan and pierce the top of cake with fork or tooth pick stick all over to make tiny small holes. Now pour the three milk mixture (tres leche) over the cake distributing it evenly. Stop in-between if milk appears to be standing on the top. Give cake sometime to absorb the milks. -
11. Transfer the cake to refrigerator for about 30 minutes. this gives cake time to absorb all milk setting at the bottom. Serve it chilled topped with whipped cream and fruits. Enjoy!!
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