One of my favorite things in the world is cake.
Being inside a bakeshop makes me giddy. The sight of lovely cakes on glass shelves makes me swoon. And of all cakes out there, Tres Leches cake has got to be my favorite. It is my favorite cake to consume and to make.
What is Tres Leches Cake?
- Tres leches cake is unique in every way. It is made of a simple chiffon cake yet what makes it so special is the delightful milk mixture that is absorbed by the light and airy crumbs.
- You basically pour a mixture of milk into the cake and let it seep through the delicate crumbs, making the cake moist and heavenly.
- Three types of milk in a cake, sealed with whipped cream on top, this cake is simply divine. I remember baking this cake twice in a week. If you don’t call that serious affinity, I don’t know what that is.
Let’ Make It
The Chiffon Cake
Preheat oven to 350 F. In a medium bowl, whisk together the flour, salt and baking powder. Set aside.
In a large mixing bowl, use a wire whisk to beat together the egg yolks, ½ cup sugar, oil water and vanilla extract until everything is incorporated and the mixture is a bit frothy.
Sift the flour mixture gradually over the yolk mixture, beating well after each addition. The resulting batter should be smooth and lump free.
Beat the egg whites in the bowl of a stand mixer until frothy. Add the cream of tartar and continue to neat until soft peaks form. Then with the mixer still running, gradually add the remaining ½ cup sugar until the egg whites form stiff peaks.
Gradually fold the beaten egg whites into the yolk batter using a rubber spatula, until the mixture is uniform in color. Pour and scrape the batter into a 9x 13 inch baking pan.
Tap the pan lightly once or twice against the counter to get rid of any air pockets. Bake at 350 F for 23-25 minutes, or until the cake springs back to the touch.
Place the pan on top of a wire rack to allow it to cool completely.
The Milk Mixture
In a container with a spout, combine 1/3 cup of whipping cream, 1 can of condensed milk and 1 can of evaporated milk. Stir mixture to combine thoroughly.
Use the tines of a fork to poke holes all over the surface the cake.
Slowly pour half of the milk mixture on the cake surface, stopping every now and then to let the milk be absorbed first before pouring some more.
Let the cake stand until most of the milk is absorbed.
The Whipped Cream Frosting
Meanwhile, make the whipped cream. In a bowl of the stand mixer, beat heavy cream with icing sugar until stiff peaks are formed. Spread the cream all over the top of the cake.
(You want the surface of the cake to be free of any sitting liquid, so you can frost the cake with ease. You can tilt the pan to distribute the liquid along the edges).
Top the cake with cherries. Finally, serve yourself a slice and enjoy every bite of heaven.
Want more cakes? Also, try these recipes:
- Ovaltine Cake with Whipped Cream Icing
- Pineapple Chiffon Cake
- Ube Chiffon Cake
- Pandan Chiffon Cake
- Mango Cake Roll
- Mocha Cake Roll
- Chocolate Cake with Whipped Chocolate Cream Icing