Tres Leches Cake [Pastel de Tres Leches or Three Milk’s Cake]
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Ingredients
- Butter and flour for cake pan
- 1 3/4 cups (230 grams) all-purpose flour
- 1/4 cup (30 grams) cornstarch
- 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 6 large eggs, separated
- 1 vanilla bean, split and seeds scraped from pods or 2 teaspoons vanilla extract
- 1 1/4 cups (250 grams) granulated sugar
- 1/4 cup (60 ml) whole milk
- 1 (12-ounce or 340 grams) can evaporated milk
- 1 (14-ounce or 400 grams) can sweetened condensed milk
- 1 1/2 cups (355 ml) heavy or light cream (half-and-half)
- 1 to 2 tablespoons (15 to 30 ml) rum (optional)
- 2 cups (475 ml) heavy cream (for whipped topping)
- 2 tablespoons (15 grams) powdered or granulated sugar (for whipped topping)
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Preparation
Chef’s notes
The butter-free sponge cake is perfect as it absorbs the milk mixture well.
Dialing back the sugar makes it less sweet but still traditional.
Optional:
Add dark rum or use coconut milk/eggnog for variations.