Tres Leche means "three milk." This cake gets its name because it uses three kinds of milk—evaporated, condensed and cream. This cake's light and airy texture has made it a classic in Mexican kitchens for generations. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Featured In: Classic Cake Recipes Made from Scratch
VERIFIED BY Taste of Home Test Kitchen
- 4 large eggs, separated
- 2/3 cup sugar, divided
- 2/3 cup cake flour
- Dash salt
- 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
- 1-1/4 cups heavy whipping cream
- 3 tablespoons sugar
- Sliced fresh strawberries and dulce de leche, optional
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Line bottom of a 9-in. springform pan with parchment paper; grease paper.
- Meanwhile, preheat oven to 350°. In another large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup sugar, beating on high speed until thick and lemon-colored. Fold in flour, a third at a time.
- Add salt to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a third of the whites into batter, then fold in remaining whites. Gently spread into prepared pan.
- Bake until top springs back when lightly touched, 20-25 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely.
- Place cake on a rimmed serving plate. Poke holes in top with a skewer. In a small bowl, mix cream, evaporated milk, sweetened condensed milk and extracts; brush slowly over cake. Refrigerate, covered, 2 hours.
- For topping, beat cream until it begins to thicken. Add sugar; beat until peaks form. Spread over top of cake. If desired, top with strawberries and dulce de leche just before serving. Yield: 10 servings.
Originally published as Tres Leches Cake in Taste of Home's Mexican Recipe Cards
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Reviewed Sep. 30, 2016
"So delicious doesn't need changed at all!!"