Saturday, 11 May 2019

Tres Leches Cake (Three-Milk Cake)

Tres Leches Cake or three-milk cake is a popular Mexican dessert. Basically, it is a sponge cake soaked with milk mixture of condensed milk, evaporated milk and whipping cream, further topped with whipped cream. Yes, the cake is thoroughly infused with rich milk taste - sweet, soft, and moist. No sponge cake can taste more milky than this 😍

Pouring three-milk mixture over the cake

I reduced the amount the three-milk mixture so the cake would not be too soggy after storing overnight in the fridge. A yummy milk-rich dessert for the family who loves milk 😊

Yield: one 21cm loaf cake
Pan size: 21.5x11.5x5.5 cm
Baking temperature: 160℃ for 25 minutes, 180℃ for 5 minutes

Whipped Cream

100g whipping cream, cold
10g icing sugar

Some cocoa powder for dusting, optional

1. Cool a tall mixing cup and balloon whisk in the freezer for about 20 minutes, before pouring the cold whipping cream into the tall mixing cup.

2. Let the tall mixing cup stands on an ice pack. The ice pack helps the cream to be whipped up faster in our hot weather.

3. Whip the cream using the Turbo speed of an handheld blender for about 2 minutes, or till the cream starts to thicken.

4. Add the icing sugar and continue to whip at Turbo Speed for about 15 to 20 seconds, or it till almost reaching firm peak stage.

5. Use Speed 4 of the speed dial, or medium low speed to whip till reaching stiff peak. Be careful not to over-whip the cream beyond stiff peak.

6. Transfer the whipped cream to a piping bag fitted with a Wilton 6B nozzle, or nozzle pattetnof your choice. You can also spread the whipped cream over the cake without a piping bag.
Keep the cream in the fridge for at least 30 minutes before use.

Three-Milk Mixture

50g condensed milk
40g evaporated milk
25g whipping cream
1/2 tsp vanilla extract, optional

1. Pour all the 3 types of milks together and mix well.

2. You may add a little vanilla extract, but it is optional. Cover the three-milk mixture and store in the fridge till needed.

Sponge Cake

All ingredients in room temperature
Using 55g Omega 3&6 eggs

2 egg whites
pinch of fine salt
40g caster sugar

2 egg yolks

60g top/cake flour
6g semolina flour/top/cake flour

20g milk
10g condensed milk
12g rice bran oil/mild flavour vegetable oil


1. Line a 21.5x11.5x5.5 cm loaf pan with parchment paper. Set aside.

2. Mix top flour with semolina flour in a small bowl. Set aside.

3. Mix condensed milk, fresh milk and rice bran oil in a small cup. Set aside.

4. In a clean, dry and grease-free mixing bowl, beat egg white till frothy.  Add in pinch of salt, and fine sugar (to be added in about 3 batches during beating) to the egg whites.

Beat at high speed till firm peak stage. Reduce the electric hand mixer speed to low at the final one minute.

Add in egg yolks to the meringue, one at a time.

Beat briefly till reaching ribbon stage.

5. Sieve in 1/3 of the flour mixture from Step 2, and mix manually using the whisks.

Add in 1/2 of the milk mixture from Step 3, mix briefly.

Alternating between the remaining flour and milk mixture, mix the batter till it becomes smooth.
Flour → milk →flour

Finally, use a silicone spatula to do a thorough mixing.

6. Pour the batter into the prepared loaf pan from Step 1.

Lightly bang the loaf pan to remove any trap air bubbles and to level the batter.

7. Bake in a preheated oven at 160℃ for 25 minutes, at middle rack.

Increase the oven temperature to 180℃ and bake for 5 minutes to brown the cake.

End of baking.

8. Transfer the cake out of the oven and cool down over a wire rack for about 5 minutes.

Lift the cake out of the pan and cool down completely over a cooling rack.

9. After the cake has completely cool down, use a fork to pierce holes covering the entire top crust.

Pour the three-milk mixture over the cake slowly and evenly.

Allow the milk mixture to percolate down the cake.
I prefer to keep the cake in the fridge for about 30 minutes before piping the whipped cream.

10. Pipe whipped cream over the top of the cold cake.

Dust come cocoa powder over. This step is optional.

Chill the cake in the fridge for overnight, or at least 3 hours for the milk mixture to penetrate deeper into the cake.

11. Cut and serve cold 😋

1 comment:

I love seeing your comment and sharing it with other readers. Your comment would be published after moderation. Thank you :)