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Tres Leches (Three Milk) Cake was not on my radar screen until 8-10 years ago. A friend served it for the Holidays and I was instantly in love! When my sister and I traveled to Puerto Rico a few years ago, we couldn’t get enough of it!
Tres Leches with strawberries
On my way home from Nicaragua several weeks ago, I wasn’t ready to let go of the cuisine and was happy to discover Tres Leches at the Miami airport. It was good, but not of the quality I truly wanted to experience.
Once home in Colorado, I had to make it from scratch. It tasted wonderful, but not the most beautiful presentation I’ve ever seen. Oh well, I’m more about the taste, especially when fresh strawberries graced the top of each serving.
TRES LECHES CAKE
Tres Leches Cake before the Three Milk Syrup is added
1 cup flour
1 teaspoon baking powder
5 eggs, separated
1 cup sugar
1/2 cup milk
1 teaspoon vanilla
1. Preheat oven to 350 degrees. Lightly grease a 9 inch square baking pan.
2. In a mixing bowl, sift together the flour and baking powder.
3. Use an electric mixer to beat egg whites, in a large bowl, until forming soft peaks. Add sugar a bit at a time and beat until well mixed. Add egg yolks one at a time, beating 30 seconds after each egg yolk is added. Continue beating and add half of the flour mixture and half of the milk. Mix very well then add the remaining flour, milk and vanilla extract. Assure all are mixed well together.
4. Pour batter into prepared pan and bake 20-25 minutes. Remove from oven and cool on a wire rack. Use a toothpick, fork, or skewer to poke several holes in the cake.
THREE MILK SYRUP:
Three Milk Syrup
12 ounce can evaporated milk
14 ounce can sweetened condensed milk
1 cup heavy cream
5. Mix the evaporated milk, condensed milk and heavy cream together until well blended. Pour over top of prepared cake. Cover and refrigerate for 2 hours or more.
Pouring Three Milk Syrup over Cake
I served the cake without the following frosting but with strawberries. Just in case you are more of a frosting person, here it is:
FROSTING:
1 cup cold whipping cream
1/4 cup sugar
1/2 teaspoon vanilla
6. Before serving the cake, whip together the cream, sugar and vanilla in a chilled bowl. Use an electric mixer to beat until stiff peaks form. Spread frosting over cake. Cut into squares and service. Store any leftovers in the refrigerator.
