- Home
- In The Kitchen
- recipes
- Tres Leches Cake
- Share
-
-
-
-
-
-
Tres Leches Cake
60+chilling Prep Time
minutes
40 Cook Time
minutes
100+chilling Total Time
minutes
6 Serving
size
Recipe written and created by Fluent in Food.
Print Recipe
Ingredients
Cake Ingredients
- 1 cup sugar
- 5 large eggs, separated
- 1/3 cup milk
- 1/2 teaspoons vanilla extract
- 1 1/2 cup all-purpose flour
- 1 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- Pinch of salt
- Milk mixture
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons white rum
Meringue
- 1 cup sugar
- 1/2 teaspoon cream of tartar
- 4 egg whites
Preparation
- Preheat oven to 350 F. Lightly grease and flour a 9 x 13 inch baking pan.
- In a bowl sift together flour, baking powder and salt. Set aside.
- Using a mixer beat egg whites, right away add cream of tartar, beat eggs until they become frothy, slowly add sugar and continue beating until glossy and firm but not dry. Add egg yolks one at a time.
- Mix vanilla and milk, and add to mixture alternating with the flour mixture. Beat gently until all ingredients are well combined.
- Pour the batter into the pan and bake until it feels firm and an inserted toothpick comes out clean. About 40 to 50 minutes. Cool completely on a wire rack. Pierce the cake all over with a fork or knife taking care not to tear it up.
- In a bowl combine the milks with the vanilla and rum. Whisk until well blended. Gradually pour mixture over the cake at intervals of about 15 minutes, keep doing it until all liquid is used. Refrigerate until you make the meringue.
- In a small saucepan combine the water and sugar. Bring to boil Reduce heat and stir to dissolve sugar. Cook until the sugar reaches the soft ball stage, about 8 minutes. Remove from the heat.
- Beat the egg whites with the cream of tartar to form stiff peaks. Pour the boiling sugar syrup in a thin stream into the stiff egg white and continue beating until all the syrup has been added, and the mixture is cool to the touch. Meringue should be smooth and shiny (during this process the hot syrup cooks the egg whites slightly).
- With a wet spatula, spread on top. Refrigerate at least 2 hours before serving.
- SHARE
-
-
-
-
-
-
-
