Happy New Year! I know it’s been a while since I last shared anything here—life has been so busy this past year that my recipe posts completely fell by the wayside. To mark the start of the new year and add something to this year’s archive, I wanted to share this last-minute Tres Leches Cake recipe. It’s simple, indulgent, and perfect for celebrating any occasion. These pictures were actually taken two years ago for Jany’s birthday, but I thought it was the perfect time to finally share them. I hope to be back with more recipes and ideas throughout the year, and I can’t wait to share them with you all!
Ingredients:All-purpose flour – 1 cupBaking powder – 1 ½ tspSalt – ¼ tspEggs (large) – 5Sugar (divided into ¾ and ¼ cups) – 1 cupVanilla extract – 1 tspMilk – ⅓ cup3 Milk Syrup:Evaporated milk – 340 mlSweetened condensed milk – 250 mlThickened Cream – ⅓ cupStrawberry - 1/2 cupFrosting:Thickened cream – 2 cupsGranulated sugar – 2 TbspStrawberry (optional, to garnish) – 1/2 cup
Method:
1. How to Make Tres Leches Cake Base: In a large bowl, sift together 1 cup flour, 1½ tsp baking powder, and ¼ tsp salt. Separate the egg whites and yolks into two separate bowls. Beat the egg yolks with ¾ cup sugar on high speed until pale yellow (about 2 minutes).
2. In another bowl, beat egg whites on high speed until soft peaks form (about 1 minute). Gradually add the remaining ¼ cup sugar and continue beating until stiff but not dry (about 1 more minute).
4. Carefully fold in the beaten egg whites until just combined. Pour the batter into a prepared pan, smooth the top, and bake in the preheated oven at 175°C for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
5. For the 3-Milk Syrup: Blend the thickened cream, evaporated milk, condensed milk and strawberries. 
6. When the cake is cool, pierce the surface all over with a fork or skewers. Slowly drizzle the milk mixture over the cake.
7. Let the cake rest for 30 minutes to absorb the milk. You can cover and refrigerate overnight at this point if desired. To Make the Whipped Cream Frosting: Pour 2 cups cold thickened cream and 2 Tbsp sugar into a large, chilled mixing bowl and beat on high speed 1 1/2 to 2 minutes or until thick, whipped and spreadable. 
8. Spread over the cake with a spatula then decorate with berries if desired. I piped some of the whipped cream frosting in the border.
To serve: Slice directly from the pan for easy, elegant portions. You can also drizzle with a little extra three-milk syrup for added richness.
Points to remember:
- Sift the dry ingredients to avoid lumps and keep the cake light.
- Use room-temperature eggs — they separate and whip better.
- Beat the yolks until pale yellow to ensure enough air is incorporated.
- Make sure the bowl and beaters for the egg whites are completely clean and dry.
- Fold the mixtures gently to maintain the cake’s airy texture.
- Let the cake cool completely before soaking it with the milk mixture.
- Bake in a 9×13-inch casserole pan — it helps the cake absorb the milk evenly and makes serving easier.
Happy's Cook - Divya
No comments :
Post a Comment