Tres Leches Cake

Angel Food Bakery owner, Katy Gerdes, stopped by to share her Mexican dessert recipe for Tres Leches Cake.

Sponge Cake

6.5oz Flour
1 tsp Baking powder
1/2 tsp Kosher salt
4 eggs
7oz sugar
1 zest and juice lime
1/2 tsp vanilla extract
3oz whole milk, room temp

Three-Milk Topping

6oz Evaporated milk
7oz Condensed milk
6oz Heavy cream
1/2 tsp Vanilla extract

Frosting

2 cups heavy cream
1/4 cup powdered sugar
1/2 tsp vanilla extract
Fresh berries

Oven @ 325 Convection (350 regular)
Makes 1 – 9″ cake
Nonstick spray pan and line bottom with parchment.
Sift flour, baking powder & salt together. Set aside. Whip egg whites until foamy and slowly add sugar. Whip on high until stiff peaks form and meringue is shiny. On low speed, add yolks in one at a time. Add in lime juice zest and vanilla. Add in flour and milk, alternating starting and ending with flour. DO NOT over mix once the flour is added (finish folding by hand if more mixing is needed to incorporate all the flour). Pour into prepared pans and tap on counter to release bubbles. Bake for approximately 30-40 minutes (until cake is golden and center springs back).
When cake is done, let cool on rack for 10 minutes. Turn cakes out onto parchment lined sheet pan and poke a lot of holes in the cake with a skewer. VERY SLOWLY pour a little of the 3-milk topping over each cake and let sink in (use a spatula to help spread if needed, make sure to get the whole cake wet). Repeat this step until all the topping is used up. Cover tightly and refrigerate at least 3 hours (overnight is best).
Whip heavy cream, powdered sugar & vanilla together. Frost cake. Top with fresh berries.

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