Mexican Milk Cake (Tres Leches Cake)

    Mexican Milk Cake (Tres Leches Cake)

    (361)
    2saves
    1hr20min


    314 people made this

    About this recipe: This is a part dry, part moist Mexican cake made with three types of milk. It is a sweet and delicious treat!

    Ingredients
    Serves: 8 

    • 200 g white sugar
    • 5 egg yolks
    • 5 egg whites
    • 80 ml cup milk
    • 1 teaspoon vanilla essence
    • 125 g plain flour
    • 1 1/2 teaspoons baking powder
    • 1 tin (395g)sweetened condensed milk
    • 1(375ml) evaporated milk
    • 475 ml heavy cream
    • 10 maraschino cherries (for garnish)

    Directions
    Prep:35min  ›  Cook:45min  ›  Ready in:1hr20min 

    1. Preheat oven to 180C. Butter and flour the base and sides of a 23cm springform pan.
    2. Beat the egg yolks with 150 g sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder.
    3. In a medium bowl, beat egg whites until soft peaks form. Gradually add remaining 50 g sugar. Beat until firm but not dry.
    4. Fold egg whites into yolk mixture. Pour into prepared pan.
    5. Bake in preheated oven for 45 to 50 minutes or until a fine skewer inserted into the centre comes out clean. Allow to cool 10 minutes.
    6. Loosen edge of cake with knife before unclipping side of pan. Cool cake completely. Place on a deep serving plate. Use a two prong meat fork or cake tester to pierce surface of cake.
    7. Mix together condensed milk, evaporated milk and 1/4 cup of the cream. Discard 1 cup of the measured milk mixture or cover and refrigerate.
    8. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining cream until it thickens and reaches spreading consistency. Using a spatula,cover the cake completely with whipped cream and garnish with cherries.
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    Reviews and ratings
    Global ratings:
    (361)

    Reviews in English (315)

    by
    1

    good  -  28 Jan 2013

    by
    400

    This is a basic sponge cake recipe soaked in a milk mixture. A succesful sponge cake requires proper treatment of the egg, at every step. The egg whites form the body or lightness of the cake. It is extremely important to properly fold the whites into the batter. Too much folding and you have a flat cake. Too little folding and you will have "chewy" pieces from unincorporated egg white. The 1/4 c. granulated sugar should be added to the egg whites before whipping, as sugar helps build peaks, prevents overbeating, and dissolves in liquid egg. I don't know why some reviewers thought white sugar meant powdered sugar, but sponge cakes are made with granulated sugar. I substituted cake flour (1 c. + 2 T.), added a pinch of salt, and the cake was great.  -  08 Apr 2008  (Review from Allrecipes US | Canada)

    by
    273

    Maybe I am the only cook that does not know this, but this recipe should call for CONFECTIONOR'S SUGAR, not to be confused with granular sugar which is obviously white too--I am new to the cooking scene, but this info would have been nice to know.  -  22 Nov 2005  (Review from Allrecipes US | Canada)

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