A light and fluffy cake that is soaked with three milks and chilled until it is perfectly moist. Topped with whipped cream and fresh fruit, this cake makes for an irresistible dessert!
Tres leches cake is a popular cake in Mexico and Latin America.
It is an ultra-light sponge cake soaked in a sweet milk mixture–evaporated milk, sweetened condensed milk, and milk–hence the name “tres leches” which literally means “three milks”.
The milks vary from recipe to recipe, but most recipes typically use a combination of sweetened condensed milk, evaporated milk, and either milk or cream.
You’d think that all that milk in the recipe would lead to a mushy cake. But when done right, the combination of the three milks creates the right amount of sweetness and texture for a rich, moist, but still light cake.
It makes for the perfect summer treat: sweet, refreshing, melt-in-your-mouth deliciousness, topped with whipped cream.
The whipped egg whites in the batter make it extra light and spongy, so make sure you whip them well.
When adding the three-milk mixture make sure that you pour the mixture evenly and that you reach all the edges and corners of the cake.
After the sponge cake is soaked with the milks, top it with whipped cream and fresh fruit. I used peaches and mangoes, but you can use any fruit that is in season.
To whip cream, make sure the cream is really well chilled. For extra precaution, pop your metal mixing bowl and your beaters into the freezer half an hour before whipping cream.
Store Tres Leches Cake in the refrigerator after covering it with plastic wrap. It’s best to store this cake for several hours or overnight before serving so that the cake has a chance to soak up the milk mixture.
If you have leftovers, they can be stored, covered, in the fridge for up to 3-4 days.
Tres Leches Cake is one of the easiest cakes to make and it tastes DIVINE.
It’s sure to be a crowd-pleaser at your next party. Everyone will be coming back for seconds!
Tres leches Cake
Yields: 12 servings
· 1 cup (125g) all-purpose flour
· 1 1/2 tsp baking powder
· 1/4 tsp salt
· 5 large eggs, separated
· 1 cup (200g) granulated sugar, divided
· 1 tsp vanilla extract
· 1/3 cup (81.3ml) whole milk
· 1 (14-oz.) can sweetened condensed milk
· 1 (12-oz.) can evaporated milk
· 1/2 cup (125ml) milk
· 300 ml cream
· 2 Tbsp granulated sugar
· 1 cup chopped peaches and mangoes to garnish, optional
For the cake: Preheat the oven to 180 °C and butter a 9×13 pyrex dish.
In a large bowl, sift together the flour, baking powder, and salt. Set aside.
In a separate bowl, beat egg whites on high speed until soft peaks form. With the mixer on, pour in 1/4 cup sugar and beat on high speed until egg whites are stiff and glossy. Set aside.
In another bowl, beat egg yolks with 3/4 cup sugar with an electric mixer on high speed, until yolks are pale yellow (2-3 minutes). Mix in the milk and vanilla.
Pour egg yolk mixture over the flour mixture and combine gently with a spatula.
Gently fold in egg white mixture until just combined.
Pour batter into prepared pan and spread to even out the surface and bake at for 30-35 minutes or until a toothpick comes out clean.
For the Milk Syrup: In a large measuring jug or bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk.
When the cake is cool, pierce the surface all over with a fork. Slowly drizzle the milk mixture over the cake.
Make the Whipped Cream: Pour the cold cream and sugar into a large chilled mixing bowl and beat on high speed thick, whipped and spreadable. Spread over the cake with a spatula then decorate with fresh fruit if desired.
· This cake is best served cold.
· Leftovers can be stored covered, in the fridge for up to 3-4 days.
Silky smooth homemade Salted Caramel Sauce that uses only 4 ingredients and is ready in 10 minutes!
So rich. So smooth. So creamy.
This is my go to recipe for Salted Caramel Sauce with all the tips and tricks to get it right every single time!
No thermometers, no fancy equipment needed. Just four basic ingredients and a whole lotta patience.
HOW TO MAKE SALTED CARAMEL SAUCE
To make the salted caramel, add granulated sugar to a heavy bottom saucepan over medium heat. Use a wooden spoon to stir to prevent the sugar from burning. The sugar will slowly start to melt and brown.
Once the sugar has completely melted, it will start to change color quite rapidly. As soon as its turns golden amber, carefully add butter to the sauce pan. Once the butter has melted, slowly pour in the cream. There may be some splashing due to the difference in temperature. Let the caramel simmer for a minute. Remove the caramel from heat and add the salt. This part is always a bit subjective. If you prefer regular sweet caramel to the salted variety add in about ¼ of a teaspoon to start, while for salted, I start with ½ a teaspoon and then adjust from there until I get the flavor I like. You can always add more salt but you cannot take away if you add too much!
Leave the caramel to cool down to room temperature. The caramel will continue to thicken. Pour cooled caramel into a jar and store in the fridge. The salted caramel will thicken as it cools, so just zap it in the microwave before using if you want it a little more ‘drizzle’ consistency.
The trick with making caramel sauce is in cooking the sugar just right.
The darker the sugar gets, the more intense caramel flavor your sauce will have. Too light and your sauce will be pale in color and taste like straight sugar. Too dark and your sauce will have a bitter taste that will ruin everything.
So as soon as the sugar reaches that picture perfect caramel shade, add the butter, immediately followed by the cream.
Below are some more tips to make the perfect salted caramel sauce every single time.
TIPS FOR THE PERFECT SALTED CARAMEL SAUCE:
Use a heavy bottom and tall pan. Stainless steel works better than a nonstick pan because you’ll need to see the color of the mixture.
I do not recommend making any substitutions to this recipe. For example, do not substitute granulated sugar with icing sugar nor brown sugar. It just won’t work.
Take care not to add the cream to the sugar prematurely. If you do, the result will be more like sweetened condensed milk.
Make sure all your ingredients are ready to go when you start making the sauce.
Always keep an eye on it because the caramel knows when you’re not looking and will burn as revenge.
You can use it as a filling in cakes and cupcakes, or make salted caramel frosting. You can add a dollop to your coffee or you can eat it by the spoonful…
The options are endless!
Salted Caramel Sauce
Yields: 1 cup
· 1 cup (200g) granulated sugar
· 6 Tbsp (90g) salted butter, room temperature cut up into small pieces
· 1/2 cup (120ml) cream
· 1/2 to 1 tsp salt
Heat sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula or wooden spoon. Sugar will start to clump together and after about 5 minutes it will melt completely into a thick amber liquid. Be careful not to let the sugar burn.
Once you get the right color, immediately add in the pats of butter. Mixture will bubble up.
Stir the butter into the caramel until it is completely melted.
Slowly pour in the cream while stirring. There will be more bubbling and splattering in this step so again, be careful.
Allow the mixture to boil for 1 minute.
Remove from heat and stir in the salt. Let the sauce cool in the saucepan before transferring to a jar to store in the fridge. Caramel solidifies in the fridge. Reheat in the microwave or on the stove to desired consistency.
Covered tightly, this sauce lasts in the fridge for up to 1 month, and up to 3 months in the freezer. Thaw in the refrigerator or at room temperature, and then warm up before using.