Tres Leches Cake
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Tres Leches Cake


This is one of my absolute favorite summer cakes, super simple to make, light, fluffy, and just so good šŸ„›Hope you make it this summer and love it as much as I do!Ā 

Serving Size:
3-4 people
Time:
3 h
Difficulty:
2/5

For the cake:

  • 3 eggs (separated)
  • 3 tbsp oil
  • 1 dl | Ā½ cup + 1 tbsp sugar
  • 2 tbsp milk
  • 1 Ā½ tsp vanilla extract
  • 1 Ā½ dl | Ā¾ cup all-purpose flour
  • 1 tsp baking powder
  • 1 tbsp cornstarch
  • Ā½ tsp cardamom

For milk mixture to pour on the baked cake:

  • 1/3 can sweetened condensed milk 
  • 1 dl | 1/2 cup milk 
  • 1 cinnamon stick 

Toppings:

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

Directions

  1. Preheat your oven to 175Ā°C (350Ā°F) and line or grease your baking pan.
  2. Mix the dry ingredients: In a bowl, whisk together the flour, baking powder, cornstarch, and cardamom. Set aside.
  3. Whip the egg whites: In a clean large bowl, beat the egg whites until soft peaks form. Then gradually add the sugar, one tablespoon at a time, and continue beating until you get a fluffy, glossy meringue.
  4. Make the yolk mixture: In a separate bowl, mix the egg yolks with the oil, milk, and vanilla until smooth.
  5. Combine: Gently fold the yolk mixture into the meringue using a spatula. Take your time here ā€” you want to keep all that fluffiness.
  6. Add the dry ingredients: Fold in the dry ingredients a bit at a time (about Ā½ cup or 1 dl), still being gentle so you donā€™t deflate the batter.
  7. Bake: Pour the batter into your prepared pan, smooth out the top, and bake for 30ā€“45 minutes ā€” until the top is golden and a toothpick comes out clean.
  8. Let it cool: Once baked, let the cake cool in the pan.
  9. Make the milk soak: While the cake is cooling, bring the milk mixture ingredients to a gentle boil. Let it cool to room temperature.
  10. Soak the cake: Use a fork or skewer to poke holes all over the cooled cake. Pour the milk mixture slowly over the top, letting it soak in evenly. Cover and refrigerate overnight so the cake absorbs everything.
  11. Decorate and serve: The next day, top the cake with a thick layer of whipped cream or frosting (or both if youā€™re feeling fancy). Decorate with seasonal fruit, berries, edible flowers, a sprinkle of powdered sugar ā€” whatever feels festive and summery!