“Sensational Cuban Tres Leches Cake: A Heavenly Fusion of Mouthfeel, Aroma & Plating Appeal”

Allergens

Eggs, Milk

Ingredients

• 1. 1 cup all
• purpose flour 2. 1 1/2 tsp baking powder 3. 1/4 tsp salt 4. 5 large eggs, separated 5. 1 cup granulated sugar, divided 6. 1 can (14 oz) sweetened condensed milk 7. 1 can (12 oz) evaporated milk 8. 1/2 cup whole milk 9. 1 tsp pure vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour an 8 inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat egg yolks with 3/4 cup sugar until pale yellow and thickened. Stir in the condensed milk, evaporated milk, whole milk, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing well after each addition.
5. In another large bowl, beat egg whites until soft peaks form. With the mixer running, slowly add the remaining 1/4 cup sugar and continue beating until stiff peaks form.
6. Fold the egg white mixture into the batter gently until combined. Pour the batter into the prepared cake pan and bake for 35 40 minutes or until a toothpick inserted in the center comes out clean.
7. Remove the cake from the oven and allow it to cool completely. Once cooled, pierce the top of the cake with a fork to create holes, allowing the milk mixture to soak into the cake.
8. In a small bowl, mix together the sweetened condensed milk, evaporated milk, and whole milk. Slowly pour the mixture over the cooled cake, allowing it to absorb evenly. Cover and refrigerate for at least 4 hours or overnight.
9. Before serving, dust the top of the cake with powdered sugar. Slice and enjoy!

Chef’s Insight

To achieve the perfect moist texture in the Tres Leches Cake, it is essential to let the milk mixture soak into the cake completely before serving.

Notes

This recipe makes one 8-inch round cake, but can be adjusted for larger or smaller cakes by changing the ingredient quantities accordingly.