Description
Rich Mexican tres leches cake blends creamy milk-soaked sponge with delicate layers of sweetness. Smooth whipped cream and a hint of cinnamon elevate this classic dessert, inviting you to savor each luxurious bite.
Ingredients
Scale
Main Ingredients:
- 5 large eggs
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 can (12 ounces / 340 grams) evaporated milk
- 1 can (14 ounces / 397 grams) sweetened condensed milk
- 1 pint (473 milliliters) heavy whipping cream
Liquid and Baking Ingredients:
- 1/3 cup (79 milliliters) whole milk
- 1/4 cup (59 milliliters) whole milk
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon vanilla extract
Garnish Ingredients:
- 3 tablespoons granulated sugar or powdered sugar
- Ground cinnamon
- Fresh strawberries
Instructions
- Prepare the oven by heating to 350°F and coating a 9×13 inch baking pan with non-stick spray for easy cake removal.
- Blend flour, baking powder, and salt thoroughly in a large mixing bowl, ensuring even distribution of dry ingredients.
- Carefully separate egg whites and yolks into two distinct bowls, maintaining clean separation.
- Whip egg yolks with sugar using an electric mixer until the mixture transforms into a pale, creamy yellow. Introduce whole milk and vanilla extract, mixing until smooth.
- Gently integrate the egg yolk mixture into the flour blend, stirring minimally to prevent dense texture.
- Whisk egg whites, initially creating soft peaks, then gradually incorporate remaining sugar. Continue beating until stiff, glossy peaks form without overworking the mixture.
- Delicately fold whipped egg whites into the batter using a spatula, maintaining airy consistency. Transfer batter to prepared pan, spreading evenly.
- Bake for 25-35 minutes until a toothpick emerges clean when inserted into the center. Allow cake to cool completely within the pan.
Notes
- Ensure zero egg yolk contamination when separating eggs, as even a tiny amount can prevent egg whites from reaching maximum volume during whipping.
- Allow eggs and milk to sit at room temperature for about 30 minutes before starting, which helps create a smoother, more consistent cake batter.
- Use a wide spatula and fold egg whites with delicate, sweeping motions to maintain their airiness, preventing deflation and maintaining the cake’s light texture.
- For lactose-intolerant individuals, substitute whole milk with almond, oat, or coconut milk, which can provide unique flavor variations while maintaining moisture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 105 mg