Recipe Background
Perfect Tres Leches Cake is a must-have in many Mexican bakeries so it is safe to say it should be one in your kitchen, too! The light and spongy cake is extra moist thanks to its chilled bath in three types of creamy and sweet milks. If that isn't sweet enough, the tasty treat is smeared with fluffy homemade icing, soaked in caramelly dulce de leche, and sprinkled with fresh strawberry slices. Every slice of Perfect Tres Leches Cake is pure bliss!
Perfect Tres Leches Cake is a must-have in many Mexican bakeries so it is safe to say it should be one in your kitchen, too! The light and spongy cake is extra moist thanks to its chilled bath in three types of creamy and sweet milks. If that isn't sweet enough, the tasty treat is smeared with fluffy homemade icing, soaked in caramelly dulce de leche, and sprinkled with fresh strawberry slices. Every slice of Perfect Tres Leches Cake is pure bliss!
Ingredients
For the cake:
- 4 large eggs egg whites separated and at room temperature
- 2/3 cup sugar divided
- 2/3 cup cake flour
- 2/3 teaspoon baking powder
- salt to taste
- 3/4 cup heavy whipping cream
- 3/4 cup evaporated milk
- 3/4 cup sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon rum extract
For the icing:
- 1 1/4 cups heavy whipping cream
- 3 tablespoons sugar
- dulce de leche optional, to taste
- fresh strawberries optional, to taste, sliced
Directions
- Preheat the oven to 350 degrees F.
- Line a 9-inch springform pan with parchment and grease the paper.
- In a large bowl, place the egg whites.
- In a different large bowl, beat the egg yolks until slightly thickened.
- Gradually add 1/3 cup of the sugar to the egg yolks, beating on high speed until it is thick and lemon-colored.
- Fold the flour, 1/3 cup at a time, and the baking powder into the egg yolk mixture.
- Add the salt to taste to the egg whites.
- With clean beaters, beat the egg white mixture on medium until soft peaks form.
- Gradually add the remaining sugar to the peaked egg white mixture, 1 tablespoon at a time, beating on high after each addition until the sugar is dissolved.
- Continue beating the egg white mixture until soft glossy peaks form.
- Fold 1/3 of the egg white mixture into the batter, then fold in the remaining egg white mixture.
- Gently spread the batter into the prepared pan.
- Bake until the top springs back when touched, about 20-25 minutes.
- Allow the cake to cool in the pan for 10 minutes prior to taking it out and cooling completely on a wire rack.
- Place the cooled cake on a rimmed serving plate.
- Poke holes in the top of the cake with a skewer.
- In a small bowl, mix the 3/4 cup of the heavy whipping cream, evaporated milk, sweetened condensed milk, vanilla extract, and the rum extract.
- Brush or slowly pour the milk mixture over the cake.
- Refrigerate the cake, covered, for at least 2 hours and up to overnight.
- Prior to serving, beat the remaining heavy whipping cream until it begins to thicken.
- Add the remaining sugar to the thickened cream and beat until peaks form.
- Spread the icing over the cake.
- Top with the dulce de leche and the strawberries.
- Slice and serve.
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