Decadent Tres Leches Cake
Indulge in a classic Mexican dessert with a twist! This Tres Leches Cake, loaded with three types of milk, becomes an incredibly moist and flavorful delight that melts in your mouth. Originating from a beloved local restaurant and featured in a popular Houston newspaper, this recipe captures the essence of Tex-Mex sweetness in every bite. For a simpler preparation, feel free to substitute the traditional meringue with light and fluffy whipped cream. Garnished with fresh strawberries and mint leaves, this cake is perfect for celebratory occasions or simply as a sweet treat to brighten your day.
12
Servings
N/A
Calories
13
Ingredients
Ingredients
All-purpose flour
1 1/2 cups (Sifted)
Baking powder
1 tablespoon
Eggs
4 (Separated)
Sugar
1 1/2 cups (Divided (1 cup for cake, 1/2 cup for syrup))
Milk
1/2 cup
Evaporated milk
1 (12-ounce) can
Sweetened condensed milk
1 (14-ounce) can
Whole milk
2 cups
Sour cream
1 (16-ounce) carton
Water
1/2 cup (Heated)
Egg whites
3
Fresh strawberries
to taste (For garnish (optional))
Mint leaves
to taste (For garnish (optional))
Instructions
1
Preheat the oven to 350°F (175°C). Grease and flour a 13-by-9-inch baking pan.
2
In a mixing bowl, sift together the flour and baking powder to combine. Set aside.
3
In a clean bowl with clean beaters, beat the egg whites until frothy. Gradually add 1 cup of sugar while continuing to beat until stiff peaks form.
4
In a separate bowl, add the egg yolks, beating one at a time into the meringue mixture. Alternate adding the flour mixture and the 1/2 cup of milk until just combined.
5
Pour the batter into the prepared pan and bake for about 40 to 45 minutes, or until the edges turn golden brown. Remove the cake from the oven and allow it to cool completely on a rack.
6
In the meantime, prepare the soaking mixture by combining the evaporated milk, sweetened condensed milk, whole milk, and sour cream in a bowl. Mix until combined but do not beat.
7
Prepare the syrup by heating the water in a saucepan, then adding the remaining 1/2 cup of sugar. Stir until the sugar dissolves and let it cool slightly.
8
In a clean electric mixer bowl, beat the egg whites until soft peaks form. Gradually add the cooled sugar syrup while beating constantly until the mixture holds stiff peaks.
9
Once the cake is cooled, perforate the surface with a fork and pour the milk mixture evenly over it. Let the cake soak for 20 to 30 minutes to absorb the mixture.
10
Spread the meringue over the cake before serving and garnish with fresh strawberries and mint leaves, if desired. For best results, refrigerate for at least 2 hours or overnight before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Tres Leches Cake?
It is a classic Mexican dessert featuring a moist cake soaked in a mixture of three types of milk, known for its melt-in-your-mouth texture.
How many servings does this recipe make?
This recipe yields approximately 12 servings.
What size baking pan should I use?
You should use a 13-by-9-inch baking pan that has been greased and floured.
What is the required oven temperature?
The oven should be preheated to 350°F (175°C).
How long does the cake need to bake?
The cake typically bakes for 40 to 45 minutes, or until the edges turn golden brown.
What are the 'three milks' used in the soaking mixture?
The mixture consists of evaporated milk, sweetened condensed milk, and whole milk, with the addition of sour cream.
Does this recipe include sour cream?
Yes, a 16-ounce carton of sour cream is added to the milk soaking mixture.
How do I prepare the flour for the batter?
Sift 1 1/2 cups of all-purpose flour with 1 tablespoon of baking powder before mixing.
How should I handle the eggs for the cake batter?
The 4 eggs should be separated; beat the whites until stiff peaks form with sugar, then add yolks one at a time.
Can I substitute the meringue topping?
Yes, for a simpler preparation, you can use light and fluffy whipped cream instead of the traditional meringue.
How do I ensure the milk mixture is absorbed into the cake?
Once the cake is cooled, perforate the entire surface with a fork before pouring the milk mixture over it.
How long should the cake soak?
Let the cake soak for 20 to 30 minutes at room temperature to absorb the liquids.
Does the cake need to be refrigerated?
Yes, for the best results, refrigerate the cake for at least 2 hours or overnight before serving.
What type of flour is recommended?
The recipe calls for all-purpose flour.
How much sugar is needed for the entire recipe?
A total of 1 1/2 cups of sugar is used, divided between the cake batter (1 cup) and the syrup (1/2 cup).
How is the syrup for the meringue made?
Heat 1/2 cup of water in a saucepan and stir in 1/2 cup of sugar until dissolved, then cool slightly.
What garnishes are suggested for this Tres Leches?
Fresh strawberries and mint leaves are recommended for garnish.
Should the milk mixture be beaten?
No, the evaporated milk, condensed milk, whole milk, and sour cream should be mixed until combined but not beaten.
How do I know when the cake is done?
The cake is finished when the edges turn golden brown and it passes the toothpick test.
How many egg whites are used for the meringue topping?
The meringue requires 3 egg whites beaten with the sugar syrup.
What is the origin of this specific recipe?
This recipe originated from a beloved local restaurant and was featured in a popular Houston newspaper.
What peak consistency is needed for the initial egg whites?
The egg whites for the batter should be beaten until stiff peaks form.
Is the milk added all at once to the batter?
No, you should alternate adding the flour mixture and 1/2 cup of milk into the meringue-yolk mixture.
Should the cake be hot when I pour the milk over it?
No, the instructions state to allow the cake to cool completely on a rack before pouring the milk mixture.
What is the amount of sweetened condensed milk required?
One 14-ounce can of sweetened condensed milk is used.
What is the amount of evaporated milk required?
One 12-ounce can of evaporated milk is used.
How much whole milk is used in the soak?
The recipe calls for 2 cups of whole milk.
Is the water for the syrup heated?
Yes, the 1/2 cup of water should be heated before adding the sugar.
What kind of peaks should the meringue have?
The meringue should be beaten until it holds stiff peaks after the syrup is added.
Can I make this cake a day in advance?
Yes, letting the cake sit overnight in the refrigerator is recommended for the best flavor and texture.