Tres Leches Recipe
This Tres Leches is wonderful, tasty and with a delicious milk mix. It's extremely moist and perfect with a bit of whipped cream.
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Servings: 8 people in a 20x30cm/8x12in pan
Ingredients
For the cake
- 3 eggs at room temperature
- 190 g sugar
- 130 g all purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 50 g evaporated milk
- 1/2 tsp vanilla extract or essence
For the 3 milks
- 255 g evaporated milk
- 280 g condensed milk
- 210 g whipping cream
To garnish
- 200 ml whipping cream, cold
- 1 tbsp icing sugar
- fruit of choice
Instructions
For the cake
- Whip up the eggs with the sugar until you reach the ribbon stage. This happens when you can make a drawing with the batter on top of the surface and it doesn't sink back in immediately.
- Mix the flour, salt and baking powder. Add half to the batter through a sieve or colander and mix it in using folding motions. Repeat with the other half. Always be careful not to leave flour at the bottom of the bowl where it tends to sink.
- Mix in the evaporated milk and vanilla essence using folding motions with a spatula.
- Pour the batter into a 20x30cm/8x12in baking dish or pan bake in a preheated oven at 180°C/350℉ for 20-30min or until you can insert a stick at the centre and it comes out clean.
For the 3 milks
- Mix them and pour them onto the cake as soon as it comes out of the oven. This is really important to maximize absorption.
- Let cool to room temperature and refrigerate for at least 4 hours or ideally overnight to give the flavours time to develop.
To garnish (right before serving)
- Whip the cream with the icing sugar until fluffy.
- Garnish with the whipped cream and fruit of your choice. The nicest thing is to use fruit that have a bit of acidity like mangoes, peaches and berries.
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