Tres leches cake

Tres leches cake is something new to me as I have not tasted it before. The description of the cake made me feel that it would be a moist cake worth a try. This is the first time I am making it. Lili announced this tres-leches-cake-challenge, in the spirit of having fun and supporting each other! I thought it was a good opportunity to try this cake.

This cake is made using a Sponge cake, milk filling, and cream topping forming 3 layers. Four types of milk, or ‘leche’, are used in the filling and topping (whole milk, condensed milk, evaporated milk, and heavy cream).

I found many recipes using a lot of eggs (5-6) to make this cake. I do not enjoy strong egg flavour in my cakes. So, I decided to cook up my own recipe to create this cake with less eggs. I tried to modify a recipe I used to make my Swiss roll here.

I increased the flour and sugar to get a thicker sponge cake. It worked beautifully as I got a very spongy cake which could absorb all the milk filling. Butter is not used in this cake but the flavour is compensated by the addition of all different milks.

Spongy cake

Ingredients

• 2 eggs
• 3/4 cup sifted sugar powder (icing sugar is fine)
• 3/4 cup all purpose flour
• 1/2 cup milk
• 1/2 tsp vanilla extract

1. Whisk eggs at room temperature and powdered sugar with a wire whisk.
2. Beat the mixture with an electric mixer for 5 minutes on high speed for it to turn fluffy.
3. Then beat for 2 minutes on low speed to foam.
4. Add sifted all purpose flour and fold in gently about 10 times with a spatula.
5. Add milk and fold for about 50 times.
6. Pour the batter into a parchment paper lined baking pan.
7. Drop tray gently on counter top to release any air bubbles trapped under.
8. Bake it in a preheated oven at 350° F for 30-35 minutes.
9. When baked, remove from oven and drop it gently on counter top to prevent shrinking.
10. Remove cake holding the parchment paper and cool on a rack.

Filling and topping

• 1/2 cup condensed milk
• 1/2 cup evaporated milk
• 1/2 cup whole milk
• 1/2 cup cream
• 1/4 cup powdered sugar
• a small piece of milk chocolate

1. Transfer cake to a rimmed plate.
2. Poke the cake with the tines of a fork.
3. Take warm whole milk and dissolve condensed milk and add evaporated milk to it. Mix well.
4. Pour this gently over the cake and allow it to soak for 1 hour.
5. Whip the cream with the sugar until it forms soft peaks.
6. Spread it evenly on soaked cake and decorate with milk chocolate.

Make sure to prepare this cake well before you want to serve it. The longer it soaks in the milky mixture, the better it gets.

Whipped cream is used as a topping. After the cake was soaked in the milk mixture, I topped it with whipped cream and sprinkled some chocolate bits to decorate it.

This cake when soaked in milk has a unique flavour very different from all other cakes. It is a light and fluffy cake often called, Three milk cake.

This an extremely moist, sweet cake. It just melts in your mouth and the taste is amazing! I served this to our guests and they were very pleased with this dessert. It is a milk lovers treat!

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