Tres Leches Cake

Tender, juicy and aromatic. A worthy holiday decoration! Three Milk Cake is a delicious dessert that is not only fun to eat, but also to cook. There is no need to cut the cake into layers and coat it with cream. It is enough to soak the dough with three types of milk, and decorate the top with a lush cap of whipped cream.
cook time: 48h
Ava Prescott
Tres Leches Cake

Nutrition Facts (per serving)

278
Calories
16g
Fat
28g
Carbs
6g
Protein

Ingredients (8 portions)

Dough:

Wheat flour 100 g
Sugar 100 g
Milk 80 ml
Vegetable oil 50 ml
Eggs 3 pc
Baking powder 1.5 tsp
Vanilla sugar 1 tsp
Salt 1 g

Fill:

Condensed milk 200 ml
Condensed milk 200 ml
Milk 50 ml

Cream:

Heavy cream 250 ml
Powdered sugar 2 tbsp

Recipe instructions

Step 1

Step 1
How to make Three Milk Cake? Very simple! To begin, prepare the necessary ingredients according to the list. It’s better to start cooking with a biscuit. Take the highest grade flour. Large, selected eggs are needed. If the eggs are small, take 4 pieces.

Step 2

Step 2
Divide the eggs into yolks and whites. It is important that when separating, not a drop of yolk gets into the white, otherwise it will not foam.

Step 3

Step 3
In a bowl, mix sifted flour, 80 g sugar, baking powder and salt.

Step 4

Step 4
In a large bowl, combine the yolks, room temperature milk and vegetable oil and beat with a mixer until smooth.

Step 5

Step 5
Pour the flour mixture into the beaten yolks and stir until smooth.

Step 6

Step 6
Separately, in a clean bowl, beat the whites until light foam. Gradually add 20 g of sugar and vanilla sugar, beat until a dense mass that does not fall out when turning the bowl over. It is important that the cream is fat, at least 33%. The whipping container and the cream itself should be cold; keep them in the refrigerator for at least 1-2 hours.

Step 7

Step 7
Gently fold the beaten egg whites into the batter using a spatula. The movements of the shoulder blade should be from top to bottom (see video).

Step 8

Step 8
The dough should be semi-thick and airy.

Step 9

Step 9
Transfer the dough into a springform pan lined with parchment (Ø 18-20 cm). There is no need to lubricate it. Lightly tap the pan on the counter to release any air. Bake the sponge cake in an oven preheated to 160°C for 45-50 minutes until the skewer comes out dry. The exact time depends on your oven. Do not open the oven during baking. Leave the biscuit for 5-7 minutes in the switched off oven with the door ajar.

Step 10

Step 10
Turn the finished biscuit over in the pan and leave until completely cooled.

Step 11

Step 11
Then wrap in film and leave for 6-8 hours at room temperature. Thanks to this, the biscuit will not become soggy during soaking.

Step 12

Step 12
Prepare the fill. You can change the proportions of condensed milk and concentrated milk to your taste. You can replace regular milk with cream with a fat content of 10-20%.

Step 13

Step 13
Combine three types of milk in a bowl and stir until smooth

Step 14

Step 14
Place the biscuit pan on a plate. Run a knife along the sides of the pan, but do not remove the biscuit. Using a skewer, make deep holes in the biscuit all the way to the bottom.

Step 15

Step 15
Saturate the sponge cake little by little with the filling.

Step 16

Step 16
Tighten the biscuit directly into the mold and refrigerate for 2-3 hours. During this time, the filling will be completely absorbed into the dough.

Step 17

Step 17
Prepare the cream. Instead of butter cream, you can whip thick, fatty sour cream with sugar or make a cream based on cream and melted cream cheese.

Step 18

Step 18
Beat the cold cream with a mixer with powdered sugar until fluffy and thick. Just donʼt overbeat it — the cream may flake and turn into butter.

Step 19

Step 19
Remove the biscuit from the mold and place it on a plate. Using a pastry bag, spread the whipped cream onto the surface of the cake.

Step 20

Step 20
Decorate the finished cake with fresh berries and serve. Bon appetit!

Additional rubrics

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