Heya Everybody! Your favourite blogger is back with a new post and this time it is a recipe! I tried this recipe out a few weeks before, and GOSH I loved it, I simply couldn’t resist the taste that I had to make it again, and again, then we all know how the story continues! 😂! Me being the generous soul I am decided that I MUST most CERTAINLY share this recipe with you guys, so here I am drafting up a post about it! 💚
Tres Leches is apparently a popular Mexican cake, and as it’s name suggests it is soaked in three different types of milk, condensed, evaporated and whipped! Now if you guys want to know the amount of skills needed to bake this cake then let me tell you it’s zero, I have no baking experience whatsoever but I managed to make this cake, so I am sure that you can too! 😁!
For the cake:
- 1 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/3 cup whole milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- 5 eggs (large)
- 3/4 cup sugar (better is it is grinded and not too lumpy)
For the syrup:
- 355ml (12oz) evaporated milk
- 266ml (9oz) condensed milk
- 1/3 cup heavy whipping cream
As a topping:
- 2 cups heavy whipping cream
- 2 Tbsp granulated sugar
FOR THE CAKE:
- Preheat the oven to 350 °F and butter a 9×13 casserole pan. Set up three mixing bowls.
- In a large bowl, sift together 1 cup flour, 1 1/2 tsp baking powder, and 1/4 salt. Separate egg whites and yolks into the other two bowls.
- Beat egg yolks with 3/4 cup sugar with an electric mixer on high speed, until yolks are a pale yellow (2 minutes). Stir in 1/3 cup milk and 1 tsp vanilla.
- Beat egg whites on high speed until soft peaks form (1 minute). Beat on high speed until egg whites are stiff but not dry (1 minute)
- Pour egg yolk mixture over the flour mixture and combine gently with a spatula.
- Gently fold in egg white mixture with the spatula until just combined. Pour batter into prepared pan and spread to even out the surface and bake at 350˚F for 30-35 minutes or until a toothpick comes out clean
FOR THE SYRUP:
In a large measuring cup (or a bowl with a pouring lip), combine 1/3 cup heavy whipping cream, 12 oz evaporated milk and 9 oz condensed milk. When the cake is cool, pierce the surface all over with a fork. Slowly drizzle the milk mixture over the cake.
FOR THE ICING:
Pour 2 cups cold heavy whipping cream and 2 Tbsp sugar into a large chilled mixing bowl and beat on high speed 1 1/2 to 2 minutes or until thick, whipped and spreadable. Spread over the cake with a spatula.
This recipe was taken from Natasha’s Kitchen, her recipes are wonderful and always work out! I did make tiny changes to the original recipe as to suit my taste. The video for the above recipe is below. 😃 (above, below in one sentence 😂)
The cake should be stored in the fridge, and trust me the older the cake is the yummier! 💗! Also this recipe can feed 12 whole people!
Hope you guys enjoyed today’s post! Do let me know if you attempt the above recipe! 💖