A light, airy sponge cake soaked in three types of milk, creating a moist and decadent dessert.
Ingredients:
- For the Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- For the Three Milks (Tres Leches):
- 1 (12 ounce) can evaporated milk
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can heavy cream or whole milk
- For the Topping:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- Cinnamon or fruit for garnish (optional)
Instructions:
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat egg yolks with 1/2 cup of granulated sugar until pale yellow. Add vanilla extract and mix well.
- In a separate clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/2 cup of sugar and continue beating until stiff peaks form.
- Gently fold the egg yolk mixture into the dry ingredients.
- Carefully fold the egg white mixture into the batter, being careful not to deflate the egg whites.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan.
- Prepare the Tres Leches:
- In a large bowl or pitcher, combine the evaporated milk, sweetened condensed milk, and heavy cream (or whole milk). Mix well.
- Soak the Cake:
- Once the cake has cooled, use a fork or skewer to poke holes all over the surface of the cake.
- Slowly pour the tres leches mixture evenly over the cake, allowing it to soak into the holes. The cake will absorb most of the liquid.
- Refrigerate the cake for at least 1 hour, or preferably overnight, to allow it to fully absorb the milk mixture.
- Prepare the Topping:
- In a chilled bowl, beat the heavy cream and powdered sugar until stiff peaks form.
- Spread the whipped cream evenly over the soaked cake.
- Sprinkle with cinnamon or garnish with fresh fruit, if desired.
- Serve:
- Cut the cake into squares and serve chilled.
Tips and Variations:
- For a richer flavor, use whole milk instead of heavy cream in the tres leches mixture.
- You can add a splash of rum or brandy to the tres leches mixture for an extra layer of flavor.
- For a chocolate tres leches, add cocoa powder to the dry ingredients or use a chocolate cake recipe.
- Fruit garnishes that work well include strawberries, raspberries, and peaches.
- Ensure the cake is fully cooled before adding the milk mixture, this helps the cake to absorb the liquid better.
- Chilling the bowl before whipping the cream helps it to whip up faster and hold its shape better.