Happy Monday! and it’s Cinco de Mayo!
Today’s recipe is a great way to acknowledge this fun, festive holiday. Cinco de Mayo can definitely be a food centered day; margaritas, tacos, lots of pico de gallo …but what about dessert?! Don’t worry I’ve got you covered…
Introducing Tres Leches Cake!
Tres Leches (meaning three milks) is a delicious, light, spongy, cake that is soaked in…you guessed it, three milks. Once the cake has time to absorb all three milks (evaporated milk, sweetened condensed milk, and heavy cream) you pile on a thick, fluffy layer of whipped cream (courtesy of more heavy cream). The last step – traditional tres leches cake must be served with a cherry on top. It’s a must! And if you ask me, you can always add some sprinkles…I mean, we are celebrating today right?!
This specific recipe makes a big cake, so it’s great if your having company over, or heading out to a party.
Or maybe you like a lot of leftovers…
The steps are not difficult either. First you’ll want to combine all your dry ingredients like usual. Now one thing that makes this recipe a little special is that it requires 5 eggs (5 eggs, 3 milks…still with me?). Not only does it require 5 eggs but 5 eggs that have the egg whites separated from the yolks. Don’t be alarmed…it’s not that complicated. Separate your egg whites and egg yolks into two separate bowls.
First you’ll beat the egg yolks, add some sugar to them and slowly incorporate them into your dry ingredients. I highly recommend using a mixer on high speed to beat the egg yolks but do not use a mixer to incorporate to egg yolk mixture and flour together. Use a large spoon and gently fold everything together just until it is combined.
Now, repeat with the egg whites. Using a mixer on high speed, beat the egg whites until they have soft peaks, not stiff. Once the egg whites start to peak, add in the remaining sugar. Mix just a little more and then turn your mixer off. You won’t need it again until it’s time to make the icing! Now slowly, and gently, add the fluffy egg white into the egg yolk batter and stir everything together until it’s just combined.
Once the cake is done baking it will resemble a typical yellow cake, but this is where we take things to the next level. Allow the cake to cool, about 20 minutes of so, then take a fork and pierce the surface of the cake. Make sure to pierce all over the surface, the center, near the edges, all over.
Now the fun part…enter our 3 milks: evaporated milk, sweetened condensed milk, and heavy cream.
Mix the three amigos (meaning the 3 milks) together in a small bowl and drizzle it all over the cake. As your doing this you’ll see the cake absorb it, the cake will literally absorb it like a sponge! Make sure to evenly distribute the milk mixture all over the surface. Once that’s done I prefer to let the cake chill over night in the refrigerator. You want to give it some time to really soak up all the milk, and tres leches cake is best served cold.
Just before you serve the cake, get your mixer out and beat 2 cups of heavy whipping cream. Add in a little sugar and some vanilla extract. This makes a delicious, fluffy icing – perfect for tres leches. Smooth the icing over the cake and serve. Don’t forget the cherry!