Tres Leches Cake
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The Tale of Tres Leches Cake
Story updated
Tres leches cake's birthplace is genuinely disputed, with claims from Nicaragua and Mexico among others; its rise is closely tied to mid-20th-century condensed and evaporated milk companies, whose recipe cards helped popularize the soaked sponge cake across Central America, where it was widely adopted, Costa Rica included.
Ingredients
Scale:· 12 servings
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 5 eggs, separated
- 1 cup sugar
- 1/3 cup milk
- 1 tsp vanilla extract
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup heavy cream
- 2 cups whipped cream, for topping
- Ground cinnamon, for garnish
Instructions
- 1Preheat oven to 350°F and grease a 9x13-inch baking pan.
- 2Whisk together flour and baking powder in a bowl.
- 3Beat egg whites to soft peaks, then gradually beat in sugar until stiff and glossy.
- 4Beat in egg yolks one at a time, then fold in milk, vanilla, and the flour mixture.
- 5Pour into the pan and bake 30-35 minutes until a toothpick comes out clean.
- 6Whisk together evaporated milk, condensed milk, and heavy cream, and poke holes all over the cooled cake.
- 7Slowly pour the milk mixture over the cake, letting it soak in fully.
- 8Refrigerate at least 2 hours, then top with whipped cream and a dusting of cinnamon before serving.
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