Tres Leches Cake Recipe
- 5 eggs
- 1 cup sugar, divided
- 1 tablespoon butter, softened
- 1/3 cup fat-free milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- MILK SYRUP:
- 1 can (14 ounces) fat-free sweetened condensed milk
- 1 can (12 ounces) fat-free evaporated milk
- 1 cup fat-free half-and-half
- 3 teaspoons vanilla extract
- 15 tablespoons frozen reduced-fat whipped topping
- 15 fresh strawberries
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Coat a 13-in. x 9-in. baking dish with cooking spray and dust with flour; set aside.
- In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 3/4 cup sugar and butter. Stir in milk and vanilla. Sift flour and baking powder; gradually add to yolk mixture and mix well (batter will be thick).
- With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter.
- Spread evenly into prepared dish. Bake at 350° for 18-22 minutes or until cake springs back when lightly touched. Place on a wire rack.
- In a large saucepan, combine the condensed milk, evaporated milk and half-and-half. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool slightly.
- Cut cake into 15 pieces, leaving cake in the baking dish. Poke holes in cake with a skewer. Slowly pour a third of the milk syrup over cake, allowing syrup to absorb into the cake. Repeat twice. Let stand for 30 minutes.
- Cover and refrigerate for 2 hours before serving. Top each piece with whipped topping and a strawberry. Yield: 15 servings.
This recipe pairs well with a sweet white wine.
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Reviews for Tres Leches Cake
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I don't understand, a Mexican recipe from North Carolina? You would think a Mexican recipe from Mexico SHOULD be from Mexico! Not from the Eastern seaboard of the United States! Come on, I have seen a few Mexican dishes from that part of the United States already from Taste of Home. If this is a Taste of Home, then that person the recipe states has originated from Mexico did a lot of moving around! I would LOVE to see MY Taste of Home from a original Mexican kitchen where I grew up! Aren't there some Hispanics/Mexican women or people that are proud of their heritage that could share these authentic recipe's rather than someone from the Eastern Seaboard where they have NEVER even heard of Mexico! At least from California, Arizona, New Mexico, Texas, even Colorado!
This cake was wonderful! I was pleasantly surprised! From the picture and the reviews, I expected a soggy cake and wasn't going to make. I am glad I did. The cake soaked up all the liquid. I added a little bit at a time (about every 5-10 min) and poked a lot of holes in the pieces (about 9-12). I think that it was the pouring the liquid in small amounts over the 1/2 hour that was the key.
The recipe calls for 5 eggs.
The first step of the instructions deals with the egg whites, the second step deals with the egg yolks.
i dont understand this recipe it doesnt even call for egg whites in the recipe ! it confused the [expletive] out of me i need to find a real recipe for this cake.
It turned perfect and it was a great hit with my family and guests. I'd like to try it with a sprinkle of cinnamon or baked apples instead of strawberries sometime. Definitely use real whipped cream instead of the frozen.