Ingredients for Tres Leches
- Egg Whites
- 1 ½ cups granulated sugar
- Egg Yolks
- Self Rising Flour
- 1 (12 ounce) can evaporated milk
- ½ cup water
- Half And Half
- 1 (12 ounce) can sweetened condensed milk
- Egg Yolk
- Light Corn Syrup
- Maraschino Cherries
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How to Make Tres Leches
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a large bowl, beat 6 large egg whites until stiff peaks form. Gradually add 1 cup granulated sugar, beating until glossy and stiff.
- In a separate bowl, whisk together 8 large egg yolks. Reserve 1 egg yolk and 2 egg whites for the custard and frosting, respectively. Use the remaining egg white in another recipe.
- Gently fold the egg yolks into the beaten egg whites until just combined.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 cup whole milk, ½ cup water, and 1 teaspoon vanilla extract.
- Gently fold the wet ingredients into the egg mixture until just combined. Do not overmix.
- Pour batter into the prepared baking pan and bake for 45-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the custard: In a blender, combine 1 (12 ounce) can evaporated milk, 1 (12 ounce) can sweetened condensed milk, 1 cup heavy cream, 1 teaspoon vanilla extract, and the reserved egg yolk. Blend until smooth.
- Once the cake is baked, let it cool slightly in the pan before slowly pouring the custard evenly over the top. Let it soak for at least 30 minutes.
- Refrigerate the cake for at least 7-8 hours to allow the cake to fully absorb the custard.
- Prepare the frosting: In a clean bowl, beat 2 reserved egg whites until soft peaks form. Gradually add ½ cup granulated sugar, beating until stiff and glossy.
- Slowly drizzle in 2 tablespoons of light corn syrup while continuing to beat until stiff peaks form.
- Spread the frosting evenly over the chilled cake.
- Garnish with fresh cherries or other desired toppings. Refrigerate until ready to serve.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
198g
Fat
21g
Carbs
23g
