Dessert
Easy Tres Leches Cake with a Light Sponge
Beginner-friendlyshared by Nibblore Español
This tres leches cake pairs a light, airy sponge with a creamy soak made from evaporated milk, sweetened condensed milk, and whole milk. Whipped eggs create a tender crumb that absorbs the milk without falling apart. Make it ahead so it can chill thoroughly, then serve cold for celebrations or family gatherings. • Use room-temperature eggs to achieve greater volume and a lighter sponge that absorbs the milk evenly. • Pour the milk mixture over the cake while it is warm, not hot, to encourage even absorption without making the bottom soggy. • If your kitchen is warm, chill the mixing bowl and beaters for 10 minutes before whipping the cream. • Replace the whole milk in the soaking mixture with the same amount of reduced-fat milk for a slightly lighter result. • Instead of cinnamon, dust the cake with unsweetened cocoa powder or finely grated lime zest. • If you do not have vanilla extract, use 1 teaspoon of vanilla bean paste for each teaspoon of extract. Keep the cake covered in the refrigerator for up to 4 days and serve cold; reheating is unnecessary. To freeze, leave off the whipped cream, wrap individual soaked portions, and freeze for up to 1 month. Thaw overnight in the refrigerator and top with freshly whipped cream.
Ingredients
- 15 gunsalted butter, for greasing the pan
- 140 gall-purpose flour
- 1 1/2 teaspoonsbaking powder
- 1/4 teaspoonfine salt
- 5large eggs, at room temperature
- 150 ggranulated sugar
- 2 teaspoonsvanilla extract, divided
- 60 mlwhole milk, for the sponge
- 350 mlevaporated milk
- 300 gsweetened condensed milk
- 180 mlwhole milk, for soaking
- 300 mlcold heavy whipping cream, at least 35% fat
- 25 gpowdered sugar
- 1/2 teaspoonground cinnamon
Instructions
- 1Preheat the oven to 175°C with conventional top and bottom heat. Grease a 23 × 33 cm metal baking pan with the butter. Whisk the flour, baking powder, and salt together in a bowl, then set aside.
- 2Separate the egg whites and yolks into two clean bowls. Beat the whites with an electric mixer on medium speed for 1 minute, until foamy. Gradually add 75 g of the sugar and beat for another 2 to 3 minutes, until stiff, glossy peaks form.
- 3Beat the yolks with the remaining 75 g sugar for 3 minutes, until pale and thick. Mix in 1 teaspoon of the vanilla and the 60 ml whole milk.
- 4Add the flour mixture to the yolk mixture in two batches, folding gently with a spatula just until no dry patches remain. Fold in one-third of the egg whites to lighten the batter, then gently fold in the rest without knocking out the air.
- 5Spread the batter evenly in the prepared pan. Bake for 25 to 30 minutes, until golden on top, springy when gently pressed, and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 20 minutes.
- 6Whisk the evaporated milk, sweetened condensed milk, 180 ml whole milk, and 1/2 teaspoon vanilla together in a pitcher until smooth. While the cake is still warm, pierce it all over with a skewer, reaching almost to the bottom and spacing the holes about 2 cm apart.
- 7Slowly pour the milk mixture over the cake in three additions, waiting about 1 minute between each so it can soak in. Cover the pan and refrigerate for at least 4 hours, preferably overnight.
- 8Before serving, beat the cold cream with the powdered sugar and remaining 1/2 teaspoon vanilla for 2 to 4 minutes, until medium peaks form and hold their shape. Spread over the chilled cake, dust with cinnamon, and cut into 12 servings.