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Tres Leches

A light sponge cake soaked in three types of milk: evaporated, condensed, and heavy cream. Topped with whipped cream and fresh fruit.

50 minMediumServes 12340 cal/serving

MexicanDessertOvenStandard

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Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 eggs, separated
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 12 oz evaporated milk (12 oz can)
  • 14 oz sweetened condensed milk (14 oz can)
  • 1 cup heavy whipping cream
  • 1 cup heavy whipping cream (for topping)
  • 1/4 cup powdered sugar
  • 1/2 cup fresh strawberries, sliced
  • 4 maraschino cherries

Instructions

  1. 1

    Preheat oven to 350°F. Grease and flour a 9x13 inch baking pan.

  2. 2

    Sift together 2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt. Set aside.

  3. 3

    In a large bowl, beat 4 separated eggs yolks with 1/2 cup granulated sugar until pale, about 3 minutes. Add 1/2 tsp vanilla extract and mix well.

  4. 4

    Fold the flour mixture into the egg yolk mixture until just combined.

  5. 5

    In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the batter.

  6. 6

    Pour into the prepared pan. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.

  7. 7

    While the cake bakes, combine 12 oz evaporated milk (12 oz can), 14 oz sweetened condensed milk (14 oz can), and 1 cup heavy whipping cream in a bowl.

  8. 8

    As soon as the cake comes out of the oven, pierce the surface with a fork all over. Slowly pour the three-milk mixture over the warm cake. Let cool completely.

  9. 9

    Cover and refrigerate for at least 2 hours, preferably overnight.

  10. 10

    Before serving, in a separate bowl, whip 1 cup heavy whipping cream (for topping) with 1/4 cup powdered sugar until stiff peaks form.

  11. 11

    Spread the whipped cream topping over the chilled cake. Garnish with 1/2 cup sliced fresh strawberries and 4 maraschino cherries. Serve chilled.

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Questions

What is Tres Leches?

A light sponge cake soaked in three types of milk: evaporated, condensed, and heavy cream. Topped with whipped cream and fresh fruit. This reference files it under Mexican dessert: made in the oven, rated medium and about 50 minutes start to finish.

What temperature do I cook Tres Leches at?

For Tres Leches, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 30 minutes, in step 6.

How do I know when Tres Leches is done?

Go by the cues in the method rather than the clock. Step 6: cook until a toothpick inserted in the center comes out clean.

Why does Tres Leches say not to overmix?

Step 4 reads: "Fold the flour mixture into the egg yolk mixture until just combined." Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 4 while a few streaks of flour remain; they hydrate on their own.

What can I use instead of sweetened condensed milk in Tres Leches?

The entry for Tres Leches calls for 14 oz sweetened condensed milk (14 oz can). In its place: There is no quick swap. Simmer two cups of milk with two thirds of a cup of sugar until reduced by half, about 35 minutes.

Which part of Tres Leches can be done ahead?

Everything up to step 9. Step 9 is a built-in pause of overnight, or about 8 hours: "Cover and refrigerate for at least 2 hours, preferably overnight." Do everything up to that point ahead of time and pick up at step 10 when you are ready to finish.

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