Prepare to embark on a culinary journey that will transport you straight to the heart of Mexico with the most decadent, mouthwatering dessert you've ever tasted! The Three Milk Cake (Pastel de Tres Leches) is not just a dessert - it's a creamy, dreamy experience that will revolutionize your understanding of cake. Imagine a light, airy sponge cake so perfectly soaked in three types of milk that each bite melts in your mouth, creating a symphony of sweetness that will have your family and friends begging for the recipe.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 5 eggs
- 1 cup sugar
- 1/2 cup whole milk
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring complete coverage to prevent sticking.
- Separate the egg whites and egg yolks into two different large mixing bowls. This will help create a light and fluffy cake base.
- In the egg yolk bowl, gradually add 3/4 cup of sugar while whisking continuously until the mixture becomes pale and creamy, forming ribbons when the whisk is lifted.
- Sift together the all-purpose flour, baking powder, and salt in a separate bowl to ensure even distribution of dry ingredients.
- Gently fold the sifted dry ingredients into the egg yolk mixture, alternating with 1/2 cup of whole milk. Mix until just combined, being careful not to overmix.
- In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff, glossy peaks develop.
- Carefully fold the egg white meringue into the cake batter in three stages, maintaining as much air and volume as possible.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove the cake from the oven and let it cool completely in the pan for about 30 minutes at room temperature.
- While the cake cools, prepare the tres leches mixture by whisking together the evaporated milk, sweetened condensed milk, heavy cream, and vanilla extract in a large measuring cup.
- Once the cake has cooled, use a fork to poke holes all over the surface, ensuring the mixture can penetrate deeply.
- Slowly pour the tres leches mixture over the cake, allowing it to absorb gradually. The cake should look saturated but not swimming in liquid.
- Cover the cake with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow full absorption of the milks.
- Before serving, optionally top with whipped cream and a sprinkle of ground cinnamon. Slice and serve chilled.
Tips
- Room temperature ingredients are crucial - they blend more smoothly and create a better cake texture.
- When separating eggs, ensure no yolk contamination in the egg whites to achieve perfect meringue.
- Be gentle when folding egg whites to maintain the cake's delicate, airy structure.
- Use a fork with long tines to create plenty of holes for milk absorption.
- Refrigeration is key - allow at least 2 hours of soaking time for maximum flavor penetration.
- For an extra touch, garnish with fresh berries or a sprinkle of cinnamon before serving.
- This cake tastes even better the next day, so don't be afraid to make it in advance!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 9g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 160mg
