Hello guys! I know I have not written in a while- I have been a little busy with work and school. Anyway, Tres leches cake has to be my favorite cake. It is sweet, light, and moist.Tres leches cake is a typical Latin American pastry dish. I grew up savoring the variations of this tasty dessert. Some people make the middle(a pound cake) really moist with heavy cream, condensed, and carnation milk; others prefer to make the pound cake extra dry and add a caramel filling. The cake is always topped with whipped cream and a type of fruit-preferably strawberries.
A couple of months ago, I decided I wanted to try my own recipe for tres leches cake. I have been baking the cake for a while now and have changed the recipe a bit. One thing that is different is topping the cake with white chocolate whipped cream. It really does add to the richness of the cake. I am a little biased towards white chocolate though. But everyone seems to jump with excitement when I make it, so something is right 🙂
First, take a 9×13 baking pan add butter and flour to it. Separate 5 eggs at room temperature. Set them to the side. It takes about 30 minutes to an hour for eggs to reach room temperature
Take the 1 cup of flour, 1/2 teaspoon of salt, and 1 1/2 teaspoons of baking powder and sift them together. Pour the flour mixture to the side. Then pour the egg yolks into the stand mixer with a whisk attachment. You can also use a hand mixer. Add 3/4 cups of sugar to the mixture and beat in medium high speed for about 2 minutes. The eggs should be pale white and look like this:
Next, mix in 1/3 cup of milk and 1 teaspoon of pure vanilla extract using a rubber spatula. Then combine the yolk mixture in with the flour. It’s important that you fold the mixture instead of stirring. This method prevents over beating. Beat the egg whites in medium high speed until they are fluffy.
This process takes about 1-1/2 minutes. Then mix in the eggs whites into the flour/yolk batter. Make sure you also use the folding method.
Pour the batter into the baking pan and make sure it is leveled out. Bake for about 30-40 minutes or until a toothpick comes out clean. I like to check at the 30 minute mark just prevent the cake from burning. Since I used a dark pan, the baking took less time. However, if using a glass baking pan, the cake might take a few more minutes to bake.
After the cake is done, let it completely cool for about 45 minutes. While waiting for the cake to cool, prepare the cake filling. Take 1 can of both condensed and carnation milk, and about 1/4 cup of heavy cream. Mix it all together and refrigerate it until the cake is completely cooled down.
After the cake has cooled down, take a fork and polk holes in it. Pour the filling all over the cake. Make sure to stir the mixture before pouring; the condensed milk tends to sit at the bottom.
Cover the cake with shrink wrap or aluminum foil and put it in the refrigerator. I like to do this because tres leches cake tends to taste better the colder it is. It is also a cake that tastes much better the day after.
Now on to the white chocolate whipped cream. Take 2 ounces of white chocolate chips and 2 tablespoons of heavy whipping cream. Put them in a double boiler. You can also put a sauce pan over a pot of boiling water if you don’t have a double boiler. That’s what I do and it works just fine. Then, melt the cream and chocolate. After the chips are completely melted, place the mixture in the freezer so it can cool down. Once it’s cooled down, about an hour later, take the cream and chocolate and put it in the stand mixture. Add the remaining heavy whipping cream (1 pint). I add about 1/2 teaspoon of pure vanilla and beat it in high until it gets fluffy. The keep to good whipped cream is making sure that the cream is very cold. Another note, I like to put the bowl and whisk attachment in the freezer a few minutes prior to making the whipped cream.
I topped the cake with the whipped cream and added strawberries as a topping. I also like to add mangos or coconut flakes.
I really love making this cake. It is not too difficult and the results are amazing. Every single time I make this cake, my family always comes back for more. I hope you enjoy your creation. Again, thanks for reading. Below, I provide the ingredients for both the cake and whipping cream.
Tres leches cake:
- 1 cup of unbleached flour (more for the pan)
- 1 cup of raw sugar (divided into 3/4 and 1/4 portions)
- 1 1/2 teaspoons of non-aluminum baking powder
- 1/4 teaspoon of sea salt
- 5 eggs ( separated into yolk and eggs whites)
- 1 1/2 teaspoon of pure vanilla abstract
- 1 can of condensed milk
- 1 can of carnation milk
- 1/4 of heavy cream
- 1/3 cup of milk
White Chocolate Whipped Cream:
- 2 ounces of white chocolate chips
- 1 pint of heavy whipping cream
- 1/2 teaspoon of pure vanilla extract