Ingredients for Traditional Tres Leches Cake
- White Sugar
- 6 large egg yolks
- 6 large egg whites
- 1 cup (240ml) whole milk
- Vanilla Extract
- All Purpose Flour
- 2 teaspoons baking powder
- Sweetened Condensed Milk
- 1 (12-ounce) can evaporated milk
- Heavy Whipping Cream
- ½ teaspoon almond extract
- Maraschino Cherries
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How to Make Traditional Tres Leches Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch springform pan.
- In a large bowl, beat 6 large egg yolks with ¾ cup (150g) granulated sugar until light and fluffy (about 5 minutes).
- Whisk in 1 cup (240ml) whole milk, 1 teaspoon vanilla extract, 1 ½ cups (180g) all-purpose flour, and 2 teaspoons baking powder until just combined.
- In a separate clean bowl, beat 6 large egg whites until soft peaks form.
- Gradually add the remaining ¼ cup (50g) granulated sugar, beating until stiff, glossy peaks form.
- Gently fold the egg whites into the yolk mixture until just combined.
- Pour batter into the prepared pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then run a knife around the edges and release the sides of the springform pan.
- Cool the cake completely on a wire rack.
- Once completely cool, use a fork to gently prick holes all over the cake's surface.
- In a bowl, whisk together 1 (14-ounce) can sweetened condensed milk, 1 (12-ounce) can evaporated milk, and ¼ cup (60ml) heavy whipping cream.
- Set aside 1 cup of the milk mixture (or refrigerate for later use).
- Slowly pour the remaining milk mixture over the cake, allowing it to absorb completely.
- In a separate bowl, beat the remaining 1 cup (240ml) heavy whipping cream until stiff peaks form.
- Stir in ½ teaspoon almond extract.
- Frost the cake with the whipped cream and garnish with fresh cherries.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
219g
Fat
98g
Carbs
24g
