Description
Classic Tres Leches cake soaked in a sweet milk mixture and topped with a luscious dulce de leche whipped cream.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided in half (½ cup for yolks, ½ cup for whites)
- ? cup milk
- 1 teaspoon vanilla extract
- 1 (12 ounce) can evaporated milk
- 1 (14 ounce) can sweetened condensed milk
- 1 cup heavy cream
- 1 ½ cups heavy cream, cold
- ¼ cup powdered sugar
- ½ cup dulce de leche, plus more for drizzling
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan (or line with parchment paper).
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the egg yolks with ½ cup of the granulated sugar until pale yellow and slightly thickened (3-5 minutes).
- Add the milk and vanilla extract to the egg yolk mixture and whisk until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- In a separate, clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining ½ cup of granulated sugar and continue beating until stiff, glossy peaks form.
- Gently fold the egg whites into the batter in two additions. Use a rubber spatula and be very gentle. Start by adding about one-third of the egg whites to the batter and folding it in to lighten the batter. Then, add the remaining egg whites and gently fold until just combined. Avoid stirring or overmixing, as this will deflate the egg whites and result in a dense cake.
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for about 15-20 minutes before poking holes all over the top with a fork or skewer.
- In a large bowl or pitcher, whisk together the evaporated milk, sweetened condensed milk, and heavy cream until well combined.
- Slowly and evenly pour the tres leches mixture over the cooled cake, making sure to saturate the entire surface.
- Cover the cake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Make sure your heavy cream, bowl, and beaters are all well-chilled.
- In the chilled bowl, beat the heavy cream with an electric mixer until soft peaks form.
- Gradually add the powdered sugar and dulce de leche to the whipped cream and continue beating until stiff peaks form. Be careful not to overwhip.
- Once the cake has chilled and absorbed the tres leches mixture, spread the dulce de leche whipped cream evenly over the top.
- Drizzle additional dulce de leche over the whipped cream for extra flavor and visual appeal. You can also sprinkle with cinnamon, cocoa powder, or chopped nuts for added texture and flavor.
- Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld together. This cake is best served cold!
- Slice and serve your decadent Tres Leches Cake with Dulce de Leche. Get ready for a flavor explosion!
Notes
- For the best results, use high-quality ingredients.
- Don’t overmix the cake batter, as this will result in a tough cake.
- Make sure to chill the cake thoroughly before serving.
- You can adjust the amount of dulce de leche in the whipped cream to your liking.
- Feel free to get creative with the toppings!
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes