Cook and Scale
Tres Leches Cake
12 servings · 55 min total
An airy sponge drenched in three milks until impossibly moist, topped with softly whipped cream and cinnamon. Latin America's most beloved celebration cake.
Ingredients
- 180 g wheat flour
- 2 tsp baking powder
- 5 egg, separated
- 200 g white sugar
- 5⅓ tbsp milk
- 1 tsp vanilla extract
- 4 dl sweetened condensed milk
- 3 dl milk
- 2½ dl heavy cream
- 1 pinch salt
- 1 tsp ground cinnamon
Contains: Gluten, Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make the cake batter — Heat the oven to 175C. Whisk the egg yolks with most of the sugar until pale, then stir in the milk and vanilla. Fold in the flour, baking powder, and salt.
- 2.
Fold and bake the sponge — Whip the egg whites with the remaining sugar to soft peaks and fold gently into the batter. Pour into a greased tin and bake for about 30 minutes until springy. Cool.
- 3.
Soak the cake in milk — Whisk together the condensed milk, milk, and half the cream. Poke the cooled cake all over and slowly pour the mixture on so it soaks in fully.
- 4.
Chill and top with cream — Chill for at least 3 hours. Whip the remaining cream, spread it over the top, and dust with cinnamon before serving.