Have you ever tried the Tres leches cake? 🙂 I have not even heard about it until my husband asked me if I do not want to prepare it. And I have one word for that cake A.M.A.Z.I.N.G 🙂 However, it was scary for me at the beginning and I am still really not confident to bake. But I tried. It is super moist cake, not too sweet and just tasty. It is soaked with mixture of three milks – sweetened condensate milk, evaporate milk and heavy cream.
I saw many recipes for one layered cake, however my husband likes it layered (more scary thing for me – how to cut the cake if you do not have too many thing at home for baking 😀 ) and I gave it a go. It did not go that bad! 😉
What do you need for the base:
1 cup flour
1 and 1/2 tsp baking powder
pinch of salt
1 cup sugar (I used brown sugar for the layers (3/4 of cup) and “white” sugar while whisking egg whites (1/4 of cup))
1 tsp vanilla extract
1/3 cup coconut – almond milk
What do you need for syrup:
2/3 of can evaporated milk
2/3 of can sweetened condensate milk
1/4 cup heavy whipping cream
What do you need for frosting:
the rest of heavy whipping cream (however, I would use more to properly cover the whole cake, but I did not have enough, so I improvised 😉 )
2 tbsp granulated sugar
fresh strawberries (unfortunately, I had only a bit so I put them in the middle of cake. It would be great on top as well)
Start with preheating the oven – to 180 degrees and prepare the baking tray. Afterwards, set up 3 mixing bowls. In the first one, mix the flour, baking powder and salt together and put it aside. Separate eggs into the other two bowls. Egg yolks into one and egg white into the other one.
Beat egg yolks with sugar until nicely blended together. Stir in coconut – almond milk and vanilla extract. Afterwards, pour flours into the yolk mixture and mix together until combined.
Whisk the egg whites until “snow” is made. Add 1/4 of cup of “white” sugar and whisk until stiff, but not dry. Gently add egg whites into the mixture and mix it until combined. Pour the mixture into the baking tray and bake approximately 45 minutes or until a toothpick comes out clean. Afterwards, turn off the oven, take it out after couple of minutes and let it cool down. When cake have cooled, cut it in the middle so two layers will be created. If you have more than one cake baking tray, it is ideal. You can split the mixture into two pans and it is going to be easier.
Preparation of milk syrup
In large measuring cup, mix together 2/3 of the evaporated milk, 2/3 of the sweetened condensed milk and 1/4 cup heavy whipping cream.
And the cake…
When you cut the cake, use the “cut” side as a top side. Stir the milk syrup and poor the half of it on top of the cake. Use spoon to spread it all over. Let the cake absorb the syrup while you prepare the topping – frosting.
For frosting – take a very cold heavy whipping cream and beat it with 2 spoons of sugar (any white one you like) until thick and spreadable. Don’t overbeat or it will turn buttery. When ready, put it on the top of the first cake layer and arrange strawberries (unfortunately I did not have much so for the next time I will need to buy a good amount of them).
Place the second cake layer on top of strawberries. Surface of my cake was quite porous so I did not need to poke the surface of cake by fork. Pour the rest of the milk syrup over the top cake layer and spread it by spoon. To finalize the cake, frost the top and sides of the cake with prepared frosting (again, I did not have enough so I improvised). At the end, put it into fridge to set…
Even I did not have enough of strawberries and frosting… it turned up great 🙂 If you do not know this cake, this one is definitely worth trying 🙂
You can enjoy it in early morning as me, with mug of tea!
Vero & Canito