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Tres Leches Cake Recipe

Looking for an easy Tres Leches Cake recipe? Learn how to make Tres Leches Cake using healthy ingredients.


Submitted by wvmaxwell

Makes 8 servings



Tres leches cake means "3 milk cake" and is a sponge cake soaked in 3 kinds of milk: evaporated, condensed, and heavy cream. The cake is very popular in many parts of Latin America. The origins of the tres leches are disputed. The NestlÚ company also claims to have helped the tres leches recipe evolve, during World War II. The idea for creating a cake soaked in a liquid is probably of European origin, as similar cakes, such as British rum cake and tiramisu from Italy, use this method Following the same recipe for the cake, but soaking it in a mixture of water, rum or brandy, and sugar, it is called pastel borracho (drunken cake). It is popular throughout Mexico and Central America in this form. In the Caribbean, cream of coconut is occasionally used instead of condensed milk. As in the pastel borracho, rum is sometimes added. In addition, fruit or nuts are added in some recipes, as well as many other kinds of alcohol. Cherries are most commonly used as decoration, but other fruits or berries are sometimes used instead. At some restaurants in Texas and Florida, the addition of Dulce de Leche creates what is known as a cuatro leches ("four milks") cake. Since roughly 2000, the cake has become very popular in Albania and is a widespread restaurant dessert item. It is usually sold as "tre leše", reflecting the frequent elimination of the final s in colloquial Spanish. The Albanian version generally adds a layer of caramel to the top of the cake

Recipe Ingredients for Tres Leches Cake

1 cup white sugar
5 egg yolks
5 egg whites
1/3 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoon baking powder
14 ounce sweetened condensed milk
12 ounce evaporated milk
1 pint heavy whipping cream
1 cup maraschino cherries

Recipe Directions for Tres Leches Cake

  1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9 inch springform pan.

  2. 2. Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder.

  3. 3. In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold egg whites into yolk mixture. Pour into prepared pan.

  4. 4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.

  5. 5. Loosen edge of cake with knife before removing side of pan. Cool cake completely; place on a deep serving plate. Use a two prong meat fork or cake tester to pierce surface of cake.

  6. 6. Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Discard 1 cup of the measured milk mixture or cover and refrigerate. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream and garnish with cherries.

Categories

Dessert

Nutrition Facts
Serving Size 267.3g
Amount Per Serving
Calories
654
Calories from Fat
297
% Daily Value*
Total Fat
33.0g
51%
Saturated Fat
19.7g
99%
Trans Fat
0.0g
Cholesterol
243mg
81%
Sodium
177mg
7%
Potassium
577mg
16%
Total Carbohydrates
78.1g
26%
Dietary Fiber
0.9g
4%
Sugars
63.4g
Protein
14.1g
Vitamin A 27% Vitamin C 6%
Calcium 36% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D+
  Good points
  • Low in sodium
  •   Bad points
  • High in saturated fat
  • High in cholesterol
  • Very high in sugar
  • Contains alcohol
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