Cookbook:Tres Leches Cake I

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Cookbook | Ingredients | Recipes

See also: Cookbook:Tres Leches Cake II

Ingredients[edit | edit source]

Sponge cake[edit | edit source]

Milk mixture[edit | edit source]

Meringue[edit | edit source]

  • 3 egg whites
  • 1 cup granulated sugar
  • ½ tsp cream of tartar (optional but used for stabilizing the egg whites; increasing their heat tolerance and volume)

Procedure[edit | edit source]

Sponge cake[edit | edit source]

  1. Preheat oven to 350°F. Grease and flour cake pan.
  2. Using a standing mixer with the whisk attachment beat egg whites until frothy:
    1. Slowly bring the mixer to the fastest speed stopping for a minute on each speed.
    2. Slowly add the sugar, vanilla, egg yolks, and finally the flour.
  3. Transfer batter to prepared cake pan, and bake for 20 minutes in the preheated oven.
  4. Remove cake and let cool to room temperature. Poke several holes in the cake.

Milk mixture[edit | edit source]

  1. Combine the condensed milk, evaporated milk, cream, and vanilla.
  2. Heat for 5 minutes, stirring constantly. The idea is just to bring all the flavors together, so don’t overheat the milk.
  3. Let the milk mixture cool to room temperature.
  4. Slowly pour the milk mixture over the cake. Since you greased the cake pan the milk will flow around and under the cake. The cake will absorb most of the milk.

Meringue[edit | edit source]

  1. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment.
  2. Slowly bring the mixer to the fastest speed stopping for a minute or so on each speed.
  3. Add the cream of tartar.
  4. Slowly beat in the granulated sugar.

Assembly[edit | edit source]

  1. Spread the meringue on top of the cake.
  2. Use a blowtorch or the oven broiler to gently toast the meringue. Once the meringue starts to change color you have a few seconds before it burns, so stay alert.

Notes, tips, and variations[edit | edit source]

  • It is very important to separate the eggs correctly when making the meringue. If the yolk breaks and your egg whites contain drops of yolk, the meringue will not form correctly.

See also[edit | edit source]