Recipe

Tres Leches Recipe

Add Step-by-Step Photos	Cubralinda / All my dishes 10 months ago This is one of the most delicious cakes ever invented. It's really a Nicaraguan dessert. It is a very rich and very filling cake. It gets its name from the "three milks" sweetened condensed milk, evaporated milk, and heavy cream,which are soaked int... More Prep:120m Cook:120m Servings:12	Cubralinda
	rum lemon condensed milk eggs cuban

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Ingredients

Cake Batter:

2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon salt

6 large eggs, separated

2 cups granulated sugar

2 teaspoons vanilla extract

1/2 cup whole milk

Milk Syrup:

1 (14-ounce) can sweetened condensed milk

1 1/4 cups heavy cream

1 (14-ounce) can evaporated milk

2 tablespoons light rum

Frosting:

4 egg whites

1/2 teaspoon cream of tartar

1/2 cup Water

1 cup Light corn syrup

1 1/2 cups sugar

Directions

Preheat oven to 350°F.

Grease and lightly flour a 9 x 13 baking dish. Sift flour, baking powder, and salt together.

Separate the egg yolks and whites. Beat the whites until very foamy and frothy. Set aside. In a large mixing bowl, cream the sugar, egg yolks, and vanilla extract with an electric mixer.

Continue mixing and slowly add the milk. Then start adding the flour mixture, a little at a time, until all the flour is incorporated and the batter is smooth. Finally, use a spatula to gently fold in the beaten egg whites until completely mixed.

Pour batter into a greased and lightly floured 9 x 13 baking dish. Bake for 35 to 45 minutes, or until a toothpick stuck in the middle comes out clean. Allow cake to cool on a wire rack for 20 minutes.

Milk Syrup

Whisk together the sweetened condensed milk, evaporated milk, heavy cream and rum in a mixing bowl, until well blended. Pour syrup over the cake a little at a time, until it soaks through. This is a cake that demands patience! Pour the milk syrup slowly and let it soak in. Use your fork to help it along a bit, piercing here and there through the syrup until it soaks in. Keep doing this until most of the milk syrup is absorbed. Don’t worry if there is still a pool of syrup around the bottom of the cake, it will gradually soak in.

Cover the now syrup-drenched cake in plastic wrap and refrigerate for at least three hours before frosting.

Frosting

Beat the egg whites with the cream of tartar in a large bowl until they form stiff peaks. Set aside. In a separate pan, mix the water, sugar, and corn syrup. Cook over a high heat, stirring constantly until a candy thermometer reads 230°F. Remove from heat. While beating the egg whites with an electric mixer, immediately pour the hot syrup into the egg whites; continue beating for about five minutes. Let frosting cool in refrigerator. With a wet spatula, spread a thick layer of the frosting on the cake. To serve, cut individual squares, top with a red maraschino cherry, and serve cold.

Banana Variation

To make a Banana Tres Leches Cake, add 1/3 cup banana liqueur to the milk syrup, omit rum and reduce the evaporated milk to 3/4 can.

Cuatro Leches

Many Miami restaurants now serve a cuatro leches cake. This is the basic tres leches cake with a toping of dulce de leche (a caramel sauce). If you want to serve this, follow recipe instructions above. Serve the cake in a bowl or round sundae dish. Add a layer of dulce de leche around the sides of the cake in the bowl.

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Comments

linebb956 10 months ago said:
This is a kick butt cake.. My friends daughter makes them for us all the time! So good and so bad for the hips! Yummy...
All U out there... you have to try this! Wonderful!

berry 10 months ago said:
Yes, this is a wonderful cake recipe... I love it, and I like a normal sweet on this cake, not VERY sweet.... thanks for share it and I added this recipe to "Con Sabor Caribe y Latino group".... :@)

cubralinda 10 months ago said:
Thanks!

mumtazcatering 10 months ago said:
Wow!!!!!!!!!!! very unusual
instead of alcohol can i use a fruit juice
thanks
mumtaz

adacowan 8 months, 3 weeks ago said:
I have been dying to try/make this cake. Now that you have posted the recipe I definitely will. I think I'll try your suggestion as they serve it in the Miami restaurants. Thanks for the great post!

dond 4 months, 2 weeks ago said:
We recently had cake like this at a little Peruvian cafe near our house, and since then my wife has been suggesting that I try my hand at making some of my own. So I will be having a go at this recipe over the weekend. [Sunday] I made this cake on Saturday and it turned out beautifully. I had some Grand Marnier on hand, so I used that in the sauce. For this version, I did not do the frosting. Using low-protein cake flour is a necessity in order to achieve the right level of spongy-soft texture.

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