Tres Leches Cake
Allow about 45 minutes for this Mexican dessert, which makes 12 servings. All-purpose flour, eggs and granulated sugar carry the flavour. The cooking is mostly baking. It is on the lighter side, at about 390 calories and 8 g of protein per serving.
- Total time
- 45 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 390 kcal
Save this recipe in Buttter
It is in the Sweet Tooth cookbook in the app. Scale the servings, cook it step by step in cook mode, and send the ingredients to your shopping list.
Ingredients
For 12 servings
- 200 gall-purpose flour
- 5eggs
- 150 ggranulated sugar
- 240 mlwhole milk
- 400 mlsweetened condensed milk
- 360 mlevaporated milk
- 360 mlheavy cream
- 2 tspvanilla extract
- 1 tspcinnamon
Instructions
- Preheat oven to 175C (350F). Grease a 9x13 inch baking pan. Separate the eggs. Beat yolks with granulated sugar until thick and pale, about 4 minutes.
- Sift all-purpose flour and fold it into the yolk mixture alternately with whole milk. In a clean bowl, whip egg whites to stiff peaks and fold gently into the batter.
- Pour batter into the prepared pan and bake for 25-30 minutes until a toothpick comes out clean. Let cool completely.
- Whisk together sweetened condensed milk, evaporated milk, and 1 teaspoon vanilla extract. Poke holes all over the cake with a fork and slowly pour the milk mixture over the top. Refrigerate for at least 4 hours until absorbed.
- Whip heavy cream with 1 teaspoon vanilla extract until stiff peaks form. Spread over the soaked cake and dust with cinnamon. Keep refrigerated until serving.
Cook’s notes
The cake needs to cool completely before the milk mixture goes on, so it absorbs the liquid instead of falling apart. It is best made a day ahead and refrigerated overnight. Fresh berries or sliced mango on top add some brightness.
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 8 g
- Fat
- 18 g
- Carbs
- 50 g
Approximate values for one serving.
About this recipe
- Cuisine: Mexican
- Dish type: Dessert
- In cookbook: Sweet Tooth
