Tres Leches Cake
BATON ROUGE, La. (WAFB) - Pastel Tres Leches, “Three Milk Cake,” is a traditional Latin American dessert. The light sponge cake is steeped in a succession of three milks: evaporated milk, condensed milk and heavy cream or whole milk, which yields a wonderful cake that is rich and moist in density and luxurious in taste.
Prep Time: 4 Hours
Yields: 1 (10-inch) Cake
1½ cups flour, plus more for dusting the cake pan
1 tbsp baking powder
4 large eggs, separated
1½ cups sugar
½ cup whole milk
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup heavy whipping cream
3 tbsps orange liqueur such as Grand Marnier®
whipped cream for serving
½ tsp ground cinnamon
Preheat oven to 350°F. Grease and flour a 10-inch cake pan with 2-inch sides then line with parchment paper. Grease parchment paper then set aside. In a medium mixing bowl, combine flour and baking powder. Set aside. In a large mixing bowl using an electric mixer with the whisk attachment, whip egg whites until frothy. With mixer running, gradually add sugar and beat until stiff peaks form. Beat in yolks, one at a time, blending well after each addition. Add flour mixture in 3 additions, alternating with the whole milk in between. Pour batter into prepared cake pan and bake about 30 minutes or until a toothpick inserted into center comes out clean. Cool the cake slightly then invert onto a platter with 1-inch sides. Pierce top of cake all over with a thick skewer. In a medium bowl, mix the sweetened condensed milk, evaporated milk, 1 cup heavy whipping cream and orange liqueur. Pour mixture over cake while it’s warm. Cover and refrigerate until cold, approximately 3 hours or overnight. Top with whipped cream and sprinkle with ground cinnamon before serving.
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