Tres Leches

143

197

By Imperial Sugar

Prep Time:

45m

Bake/Cook Time:

30m - 35m

Yield:

1 sponge cake

Made popular in Latin America, Tres Leches a sponge cake soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream. Although it may seem like the cake would be soggy due to all the milk, the light cake acts like a sponge, absorbing the liquid while maintaining its structure, resulting in a moist but not soggy dessert. Our recipe tops the cake off with a generous and fluffy meringue to further elevate this classic dessert. Impress your date by serving this dish on date night or on any special occasion.

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Tres Leches Cake

1 1/2 cups (180g) all-purpose flour*
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
1 cup (200g) Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon vanilla extract
1/3 cup milk

Milks

1 1/4 cups (300g) evaporated milk
1 can (14 ounces/396g) sweetened condensed milk
1 cup (240g) whipping or heavy cream
2 teaspoons vanilla extract

Meringue Topping

3 egg whites, no yolk traces
1/3 cup Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon vanilla extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Butter and flour a 9-inch square cake pan and set aside.
Sift together flour, baking powder, and salt. Set aside.
Whip eggs. Once well blended, add sugar and using a whip attachment, whip until mixture is pale and very fluffy, about 8 minutes.
Stop whipping, gently fold in half of flour mixture. Once combined, add vanilla and milk and gently fold in.
Add remaining flour and delicately fold together. Pour into prepared pan.
Bake until center of cake bounces back when lightly pressed with a finger and it is slightly retracting from sides of cake pan, about 30-35 minutes.
Remove from oven and keep cake in baking pan.
Mix three milks and vanilla and pour on lukewarm or cooled cake.
Turn on oven broiler.
In a clean bowl, whip egg whites to froth. Gradually add sugar and whip until stiff. Add vanilla.
Spread over cake and place pan in oven about 6-8 inches under the broiler. Watch closely as broilers vary in wattage and consequently have different heat intensities. Remove from oven when meringue has partly browned. Don’t worry if parts are darker, as it provides a delicious S’mores-type flavor.
Allow to cool to room temperature and then store in the refrigerator. Serve chilled.

Rate & Review

Zoe H

Sep 20, 2014

A heavenly dessert! Lovely light and easy to make sponge which soaks up the cream like a dream. I used a torch to brown the meringue topping rather than put in the oven.

Pastel de Tres Leches

143

197

Calificar y Reseñar

Zoe H

Sep 20, 2014

A heavenly dessert! Lovely light and easy to make sponge which soaks up the cream like a dream. I used a torch to brown the meringue topping rather than put in the oven.

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Tres Leches

Ingredients

Tres Leches Cake

Milks

Meringue Topping

Directions

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Pastel de Tres Leches

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