Classic Mexican Tres Leches Cake
This traditional Mexican Tres Leches Cake is a delightful and indulgent dessert, soaked in a rich mixture of three milks—double cream, evaporated milk, and condensed milk. Topped with luscious dulce de leche, whipped cream, and a sprinkling of toasted almonds, this cake is perfect for celebrations or special occasions. Despite its rich ingredients, the light, fluffy sponge absorbs the sweet milk mixture, resulting in a moist, decadent treat.
Equipment
- 23cm round cake tin
- Baking parchment
- Mixing bowls
- Electric mixer with whisk attachment
- Sieve
- Pastry brush
- wire rack
- Piping bag with large leaf nozzle
Ingredients
For the Cake:
- 6 large eggs separated
- 450 g caster sugar
- 2 teaspoons vanilla extract
- 235 g plain flour
- 2 teaspoons baking powder
- 125 ml whole milk
For the Three Milks:
- 300 ml double cream
- 440 ml evaporated milk
- 440 ml condensed milk
For the Filling:
- 300 ml whipping cream
- 440 ml dulce de leche
For the Decoration:
- 500 ml whipping cream
- 1 teaspoon vanilla extract
- 25 g icing sugar
- 30 g flaked almonds toasted and chopped
- 4 –6 wafer butterflies optional
Instructions
Prepare the Cake:
- Preheat the oven to 170°C/Gas Mark 3.
- Grease a 23cm round cake tin, line the base with baking parchment, grease again, and dust with flour.
- In a freestanding electric mixer fitted with a whisk attachment, beat the egg whites and half the caster sugar on medium speed until soft peaks form.
- Gradually add the remaining sugar while beating on low speed until stiff peaks form, which should take about 3–4 minutes.
- Add the egg yolks one at a time, mixing on low speed until fully incorporated.
- Stir in the vanilla extract.
- Sift the flour and baking powder together.
- Using a large spoon, fold the flour mixture into the egg mixture in stages, alternating with the whole milk.
- Begin and end with the flour, taking care not to lose the volume of the mixture.
- Transfer the batter to the prepared tin and bake for 30–35 minutes, or until the cake is golden brown, springs back when pressed lightly, and a skewer inserted in the center comes out clean.
- Allow the cake to cool in the tin for 5 minutes, then turn it out onto a wire rack to cool completely.
Prepare the Three Milks Mixture:
- In a pan, combine the double cream and evaporated milk, bringing the mixture to a boil while stirring to prevent it from sticking.
- Stir in the condensed milk, remove from the heat, and let the mixture cool.
Prepare the Filling:
- Whip the cream to firm peaks and refrigerate.
- Soften the dulce de leche by stirring it in a bowl until it is smooth and spreadable.
Assemble the Cake:
- Turn the cooled cake over so the bottom becomes the top.
- Cut the cake horizontally into three even layers.
- Place the bottom layer on a cake card and soak it well with the three milks mixture using a pastry brush.
- The cake should feel soft and slightly squidgy.
- Spread a layer of dulce de leche on top of the soaked layer, followed by a layer of whipped cream.
Level the cream layer.
- Place the next layer of sponge cake on top, soak it with the milk mixture, and repeat the layering process.
- Soak the final cake layer on its cut side with a little of the milk mixture, ensuring it is still manageable.
- Turn it over and place it on top of the cake.
- Press down gently to level the cake.
- Cover the assembled cake and chill for at least 4 hours, or overnight.
- Reserve any remaining milk mixture in the fridge.
Decorate the Cake:
- Whip the cream and vanilla extract for the decoration to firm peaks.
- Coat the sides of the cake with a thin layer of whipped cream using a palette knife to create a smooth surface.
- Spread a thicker layer of cream on top, creating waves with the knife.
- Place the remaining cream in a piping bag fitted with a large leaf nozzle.
- Starting at the bottom edge of the cake, pipe rows of leaves around the cake, moving upwards until the entire cake is covered.
- Dust the top of the cake with icing sugar.
- Press the chopped, toasted almonds around the sides of the cake, covering about 5cm from the base.
- If using, decorate the top with wafer butterflies.
Serve:
- Slice the cake and serve with any remaining milk mixture poured over the top for extra richness.
Notes / Tips / Wine Advice:
Serving Suggestion:
Enjoy this Tres Leches Cake with a cup of coffee or a glass of milk for a truly indulgent experience. It’s a perfect dessert for gatherings and celebrations.Wine Recommendation:
Pair with a sweet dessert wine like Moscato or a rich, creamy liqueur such as Baileys.Nutritional Information
Calories: 650 kcal | Carbohydrates: 70 g | Protein: 10 g | Fat: 35 g | Fiber: 1 g | Sugar: 60 g | Salt: 0.4 mg
