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Sep 23

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Tres Leches – Mexican Dessert Recipe

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Tres LechesTres leches is a mexican dessert which literally means three milks cake. It might sound fancy but this one is a easy breezy recipe. This is a great make ahead dessert for any party or get together.

 

 

 

 

 

 

Serves – 9
Preparation time – 10 mins
Cooking time – 45 mins
Ingredients:

For Cake:

  • All Purpose Flour – 1 1/2 Cup
  • Corn Starch – 1/4 Cup
  • Salt – 1/4 tsp
  • Baking Soda – 3/4 tsp
  • Baking Powder – 1 1/2 tsp
  • Sweetened Condensed Milk – 1/2 Cup
  • Milk (at room temperature) – 1/2 Cup
  • Butter (softened at room temperature) – 1/2 Cup
  • All Purpose Flour (for dusting pan) – 1 Tbsp
  • Distilled White Vinegar – 1 Tbsp
  • Granulated Sugar – 2 – 3 Tbsp (depends on your tastebuds)
  • Vanilla Extract – 1 1/2 tsp

For Milk Topping:

  • Whole Milk – 1 Cup
  • Sweetened Condensed Milk – 14 oz can
  • Evaporated Milk – 12 oz can

For Whipped Cream:

  • Heavy Cream – 1/2 Cup
  • Sugar – 1 Tbsp

Process:

For making Sponge cake:

  • Preheat oven to 350 F. Grease 8 inch square baking tin with butter, dust it with dry flour. Keep it aside.
  • In a mixing bowl sift all purpose flour, corn starch, baking powder, baking soda, salt and set aside.
  • In another bowl, add butter, granulated sugar, vanilla, sweetened condensed milk. Beat them for 3 mins until smooth and creamy.
  • Add 1/3 portion of flour, half of the milk to the wet ingredients mix well until combined.
  • Add again a 1/3 portion of flour and mix well. Then add in the remaining milk and remaining flour and mix with a very light hand until combined.
  • Finally add in the vinegar and mix it lightly just until combined.
  • Add in the batter to the greased and dusted baking tin.
  • Bake for 25 – 30 mins or until toothpick inserted at the center of the cake somes out clean.
  • Rest the cake in the pan for 5 mins and invert onto the cooling rack.

For Milk Topping:

  • Mix condensed milk, evaporated milk, whole milk and set aside. Your milk topping is ready.
  • Transfer the cake onto any deep serving dish or cake tin. Poke it with fork all over.
  • When the cake is still warm, add the milk mixture ladle at a time and spread all over.
  • Cover the cake with cling wrap and refrigerate for an hour or overnight.

For Whipped Cream:

  • In a clean bowl, add in cold cream beat until it slightly thickens.
  • Gradually add sugar and beat till stiff peaks are formed.
  • Get the refrigerated cake out and spread all the whipped cream on top evenly.
  • Cut a piece and carefully remove and serve it with a maraschino cherry or a strawberry. Enjoy!

 

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Permanent link to this article: http://www.sruthiskitchen.com/2013/09/23/tres-leches-mexican-dessert-recipe/

2 comments

  1. Kavya

    Hello Sruthi,

    I was looking for eggless version of this cake and found the recipe in your website.This cake looks heavenly delicious.. slurp slurp ! Thanks a ton! :) :) I just have very small question. I don’t have distilled white vinegar but I do have apple cider vinegar. Can I use that? What the use of adding vinegar? Please suggest. Thanks in advance.

    1. admin

      Kavya,

      Replace vinegar with equal amount of lemon juice at room temperature. Vinegar or the lemon juice reacts with baking soda and makes the cake tender and keeps it super moist :)
      Apple cider vinegar doesn’t work.

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