Tres Leches Cake with Dulce de Leche

Name: Tres Leches Cake with Dulce de Leche
Prep time: 30 min
Cook time: 30 min
Total time: 180 min
Yield: 12 slices
Cuisine: Mexican
Ingredients: 1 cup all-purpose flour (spooned and levelled); 1 1/2 tsp baking powder; 1/4 tsp salt; 5 large eggs (separated); 1 cup granulated sugar (divided); 1/3 cup whole milk; 1 tsp vanilla extract; 1 can evaporated milk (354 ml); 1 can sweetened condensed milk (300 ml); 1/4 cup heavy cream; 1 cup heavy cream (chilled); 2 tbsp granulated sugar; 1 tsp vanilla extract; 1/2 cup dulce de leche

180 min 12 slices Medium

All Recipes

Indulge in this rich and moist Tres Leches Cake topped with luscious dulce de leche, a perfect balance of sweetness and creaminess.

Prep

30 min

Cook

30 min

Total

180 min

Servings

Difficulty

Medium

Tres Leches Cake, a classic Latin American dessert, is known for its incredible moistness and rich flavour. This version takes it a step further by incorporating dulce de leche, adding an extra layer of sweetness and creaminess. The name 'Tres Leches' translates to 'Three Milks', indicating the three types of milk used to soak the cake: evaporated milk, sweetened condensed milk, and heavy cream. This combination gives the cake its unique texture and flavour, making it a favourite for many.

Ingredients

Servings

Cake

Milk mixture

Topping

Instructions

Prepare the cake batter

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch (23x33 cm) baking pan. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Pro tip: Ensure the flour is spooned and levelled for accurate measurement.

Beat the egg whites

In a large bowl, beat the egg whites on high speed until soft peaks form. Gradually add 1/4 cup of sugar, beating until stiff peaks form.

Pro tip: Ensure no traces of yolk are in the whites to achieve stiff peaks.

Make the egg yolk mixture

In another large bowl, beat the egg yolks with the remaining 3/4 cup sugar until pale and doubled in volume. Stir in the milk and vanilla extract.

Pro tip: Beat the yolks until the mixture is light and frothy.

Combine mixtures and bake

Gently fold the egg yolk mixture into the flour mixture. Fold in the egg whites until just combined. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a skewer inserted in the center comes out clean.

Pro tip: Fold gently to keep the batter light and airy.

Soak the cake

Once baked, allow the cake to cool for 30 minutes. Pierce the surface all over with a fork. In a bowl, whisk together evaporated milk, sweetened condensed milk, and heavy cream. Slowly pour the milk mixture over the cake, ensuring it soaks evenly.

Pro tip: Let the cake absorb the milk mixture for at least 1 hour.

Prepare the topping

In a large bowl, beat the heavy cream with sugar and vanilla extract until it holds stiff peaks. Spread the whipped cream over the cake.

Pro tip: Chill the bowl and beaters for best results.

Add dulce de leche

Warm the dulce de leche slightly and drizzle it over the whipped cream topping. Use a spatula to create swirls for a decorative finish.

Pro tip: If too thick, thin the dulce de leche with a bit of milk.

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Tips & Tricks

<ul><li>Use a skewer to check if the cake is baked through; it should come out clean.</li><li>Allow the cake to cool completely before soaking it with the milk mixture to prevent sogginess.</li><li>For a clean cut, chill the cake before slicing and use a warm knife.</li><li>Homemade dulce de leche can be made by simmering sweetened condensed milk.</li></ul>

Serving Suggestions

Serve this Tres Leches Cake chilled, allowing the flavours to meld beautifully. Pair it with a hot cup of coffee or a scoop of vanilla ice cream for an extra treat. This cake can be prepared a day in advance and stored in the refrigerator, making it a convenient dessert for gatherings. Leftovers can also be kept covered in the fridge for up to three days, maintaining its delicious taste and texture.