This is the very first dessert I’ve ever learned how to make properly, and so it’s become a go to ever since when I want to make something impressive for get togethers. It’s easy, and it’s delicious.
As many of you might know, I’m not the biggest fan of baking. Baking is a science, and cooking… it cane be sometimes, but if you want something to be more smokey, or spicy, you can adjust it so easily as you go. With baking, if you mess up one step, you’re almost always better off just starting over.
Well, I’m starting to gain interest in baking, but that wasn’t always the case. I remember one time, I made a batch of lemon cookies and what did I do? I totally eyeballed everything - I would never do that now! The lemon flavor was definitely there, but I brought a tupperware of the cookies to friends, and I left them in the car after one friend said they were the worst cookies he’s ever tasted. Hah. I don’t think I’ve attempted cookies from scratch since, which is funny considering I’ve made things that are definitely more technical, like pavlova, and pineapple upside down cake.
But tres leches? It’s SO EASY. And I just found a recipe that will absolutely be my go to moving forward. Do you guys like tres leches? What’s your favorite cake?
1 cup all-purpose flour
1 1/2 teaspoons baking powder
5 large eggs, separated
1 cup granulated sugar
1/3 cup whole milk
1 teaspoon almond extract
12-oz evaporated milk
14-oz sweetened condensed milk
1/4 cup whole milk
1 pint heavy whipping cream
3 tablespoons powdered sugar
1/2 teaspoons rum or rum extract
Preheat your oven to 350 degrees.
In a medium bowl, combine the flour, baking powder, and a pinch of salt.
Separate the egg whites and yolks into two bowls.
If you only have one bowl for your stand mixer, do this step first. Add the egg whites into the bowl, and beat the eggs over high speed. Add one tablespoon of sugar at a time until you add 1/4 cup. After a few minutes, you should have stiff peaks. Transfer this egg white mixture to a bowl.
Clean out the bowl and add the egg yolks. Add the other 3/4 cup of sugar. Turn the mixer to high speed until the yolks are pale. Add the 1/3 cup of milk and almond extract and give it one more stir to thoroughly combine. Next, pour this egg yolk mixture over the flour and mix it until well combined.
Now, gently fold the egg whites into the batter from the above step. Be careful not to over mix or be too rough.
Prepare a 9x13 baking pan with non-stick cooking spray or butter. And pour that delicious batter. With a rubber spatula, smooth out the top to keep it even as often.
Pop it into the oven and let it bake for about 25 minutes. Depending on your oven, it could potentially take up to 35 minutes. Either way, use a toothpick to check if it’s done. If it comes out clean, it’s done. When it is actually done, remove from the oven and let it cool completely. When it’s cooled, poke holes into the cake using a fork.
In yet another bowl, combine the evaporated milk, sweetened condensed milk, and 1/4 cup of whole milk and give it a good mix. When ready, slowly pour the milk over the top of the cake. Don’t forget about the edges of the cake too!
Refrigerate the cake overnight.
The next day, in your mixer, add the heavy cream, sugar, and extract and mix on high speed until it’s in the form of whipped cream. Smooth the whipped cream over the top of the cake and sprinkle with cinnamon as a beautiful decoration. Enjoy! It’s really addicting.
Recipe adapted from Tastes Better from Scratch.