tres leches (three milks cake) cuban style
(5 ratings)
This is my mother's recipe and it was handed down from back 2 generations. This is one very delicious and over the top cake and one that my Dad just couldn't get enough of. I remember when my Mom would make this she would 2. One strictly for my Dad and one for my brother and I. As usual, everything is from scratch and requires a few steps, but it is worth the time and once you taste it, you'll want more. This cake is originally from Latin America, however, every Latin American country adds and makes it their own. This cake is a specialty in most Cuban households. Note: This one you eat with a spoon and it's SUPER DUPER RICH and gooey!
(5 ratings)
yield
10 serving(s)
prep time
1 Hr 5 Min
cook time
1 Hr
Ingredients For tres leches (three milks cake) cuban style
- CAKE
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6 lgeggs, seperated
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2 cgranulated sugar
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2 call purpose flour
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2 tspbaking powder
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1/2 cwhole milk
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1 tspmadagascar pure vanilla extract
- CREAM TOPPING
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1 cheavy cream
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14 ozcan evaporated milk
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14 ozcan sweetened condensed milk
- ICING FOR THE CAKE
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3 lgegg whites
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3 Tbspwater
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3/4 cgranulated sugar
How To Make tres leches (three milks cake) cuban style
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1CREAM TOPPING: 1. In a regular blender, combine the all of the "milks" and blend on high speed.
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2CAKE: 1. Preheat oven to 350 degrees F. 2. Lightly grease and flour a 9 by 13-inch baking dish. 3. In a stainless steel bowl of a stand mixer fitted with the whipping attachment, beat the eggs whites on low speed until soft peaks form. Add the sugar slowly and gradually with the mixer running and peak to stiff. Add the egg yolks, one at a time, beating well after you have added each. 4. Sift the flour together with the baking powder and add egg mixture, and alternate the milk. (Make sure you do this rather quickly so that you do not lose the volume). Add the vanilla. 5. Bake until golden for about 25 minutes. 6. Remove the cake from the oven and while it's still warm, pour the cream topping mixture over it. 7. Let sit and cool to room temperature about 30 minutes. 8. Cover with plastic wrap and refrigerate until well chilled, for about 4 hours. Note: You can make this up to 1 day in advance and chilling in refrigerator overnight is best.
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3THE ICING: 1. In a saucepan combine the water and sugar, bringing to a boil. Reduce the heat and stir to dissolve sugar. 2. Cook until the mixture reaches the soft ball like stage, 235 to 240 degrees F (use a candy thermometer to be accurately sure). 3. Remove from the heat. 4. In a medium stainless steel bowl, beat the egg whites with a whisk to soft peaks. While beating, add the hot syrup in a steady stream. Beat until all of the syrup has been incorporated. 5. The mixture will start cooling and a glossy icing will form.
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4TO ASSEMBLE: 1. Remove the cake from the refrigerator and spread the icing evenly on the top of the cake. Serve cold. Note: You can add fresh fruit like mango, strawberries or papaya to the top to make it your own. ENJOY!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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