This is my gently refined version of tres leches. I wanted a cake that absorbs the three milks beautifully without becoming soggy or overly sweet, and one that still slices cleanly the next day. The sponge is light but sturdy, the milk soak is pure and restrained, and all the personality lives in the Chantilly cream on top.
Ingredients
For the sponge cake:
1 cup all-purpose flour
2 tablespoons cornstarch
1½ teaspoons baking powder
¼ teaspoon fine sea salt
5 large eggs, separated and at room temperature
¾ cup granulated sugar, divided (½ cup for the whites and ¼ cup for the yolks)
2 tablespoons warm water (not hot)
2 teaspoons vanilla extract or vanilla paste
1 tablespoon melted butter, cooled
1 tablespoon grapeseed oil or another neutral oil
For the milk soak:
1½ cups evaporated milk
¾ cup sweetened condensed milk
¾ cup heavy whipping cream
½ teaspoon vanilla extract
⅛ teaspoon fine sea salt
For the Chantilly cream:
Prepare your whipped cream as directed HERE, flavoring it if desired with almond extract or amaretto alcohol.
Instructions for this delicious Tres Leches Cake!
Preheat the oven to 350°F. Line the bottom of a baking pan or glass casserole dish with parchment paper. Do not grease the sides, as the batter needs to cling slightly while baking.
In a bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
In a clean mixing bowl, beat the egg whites until foamy. Gradually add ½ cup of the sugar and continue beating until soft, glossy peaks form. Set aside.
In a separate bowl, whisk the egg yolks with the remaining ¼ cup sugar until pale and slightly thickened. Whisk in the warm water and vanilla, followed by the cooled melted butter and oil. The mixture should look smooth and lightly emulsified.
Gently fold the dry ingredients into the yolk mixture just until combined. Do not overmix. Using a light hand, fold in the whipped egg whites in three additions, preserving as much air as possible.
Pour the batter into the prepared pan and smooth the top. Bake for about 25 to 30 minutes, until the cake is lightly golden and springs back when gently touched in the center. Remove from the oven and allow the cake to cool in the pan for about 15 minutes. While the cake is cooling, prepare the milk soak by whisking together the evaporated milk, condensed milk, heavy cream, vanilla, and salt.
Once the cake has cooled slightly, use a skewer or fork to poke holes evenly over the surface. Slowly spoon the milk mixture over the cake in stages, allowing it to absorb gradually rather than all at once. This helps the crumb stay intact and prevents pooling. Cover the cake and refrigerate for at least 2 hours to allow the milk to fully absorb. The cake can be made up to a day ahead and kept chilled until ready to serve. If the top of the cake feels dry or deeply browned, you can gently shave off a very thin layer before soaking. I do it for my cake. What this does is it exposes the sponge and helps the milk absorb more evenly, but it’s not essential.
Before serving, spread plain whipped cream, or something like Cool Whip®. Alternatively, you can make your own, it’s even more delicious! Once you make your own whipped cream, you’ll never buy commercial again, haha.
Try my CHANTILLY WHIPPED CREAM over the top. Garnish simply if you like, or leave it understated and elegant.
Suzy Cohen, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.
