Classic Tres Leches Cake Recipe
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
- 4 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, optional
- Let eggs stand at room temperature for 30 minutes. Line a 9-in. springform pan with waxed paper; grease and flour the paper. Set aside. In a large bowl, beat egg yolks for 2 minutes. Add 1/3 cup sugar; beat for 3 minutes or until mixture is thick and lemon-colored. Fold in flour, a third at a time.
- In another large bowl and with clean beaters, beat egg whites and salt on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Stir a third of the whites into the yolk mixture. Fold in remaining whites.
- Spread batter into prepared pan. Bake at 350° for 20-25 minutes or until top springs back when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- In a small bowl, combine the cream, evaporated milk, condensed milk and extracts. Transfer cake to a serving plate. Poke holes in top of cake with a skewer. Gradually spoon milk mixture over top. Cover and refrigerate for 2 hours.
- For topping, in a small bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Spread over cake. Garnish with strawberries if desired. Yield: 8-10 servings.
Originally published as Tres Leches Cake in Taste of Home Clip Strip
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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