Tres leches cake
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Tres leches cake

The best moist cake! I hope this is as authentic as possible, I’ve made a remix of all the recipes I’ve tried and I found that the method of whipping the egg whites separately made a super fluffy and ”soakbelle” chiffon cake. Really recommend making this cake for summer

Serving Size:
10-12 people
Time:
1,5 h
Difficulty:
1/5

For the cake:

  • 5 eggs (separated)
  • 90 g browned melted butter 
  • 2 dl | 1 1/4 cup sugar 
  • 1/2 dl | 1/4 cup full fat milk
  • 1 tbsp vanilla extract 
  • 3 dl | 1 1/2 cup all purpose flour 
  • 2 tsp baking powder 
  • 2 tbsp cornstarch 
  • 1 tsp cardamom  

For milk mixture to pour on the baked cake:

  • 1 can sweetened condensed milk 
  • 3 dl | 1 1/2 cup milk 
  • 1 cinnamon stick 
  • 3 whole slightly crushed cardamom

Toppings:

  • 5 dl | 2 1/2 cup heavy cream 
  • About 12 sliced strawberries 
  • Some cinnamon 

Directions

  1. Combine all dry ingredients and set aside.
  2. Whip egg whites until fluffy and add the sugar one tbsp at a time.
  3. When a fluffy meringue is formed set aside and in a bowl combine the egg yolks, butter, milk and vanilla.
  4. Pour in the yolks in the whites and carefully fold together.
  5. Add the dry ingredients one 1 dl | 1/2 cup at a time and again carefully fold to not lose the fluff of the egg whites.
  6. When combined pour in a mold and bake on 175 c or 350 d for 30-45 min.
  7. Take out and let cool!
  8. Bring all ingredients for the milk mixture to a boil and let cool. Poke wholes in the cake with a fork. Pour over the cooled cake and let soak overnight.