epicurious4.0
Tres Leches Cake
This layered tres leches cake is sandwiched with strawberries, mangoes, and whipped cream for a knockout version of the popular dessert everyone will love.
👥 8 Servings⏱️ Prep & Cook: 1h 30m🔥 Cook: 35 min👤 Fany Gerson📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●knife
- ●pot
📝 Preparation Steps
1
Cake
2
Preheat the oven to 350°F. Grease an 8-inch cake pan. Put a circle of parchment paper on the bottom of the baking pan, grease lightly, and flour the bottom and sides, tapping out the excess flour.
3
Whisk flour, 6 Tbsp. granulated sugar, baking powder, and salt in a large bowl to combine. In a separate large bowl, whisk egg yolks, vegetable oil, water, and vanilla until thoroughly combined.
. granulated sugar, divided12 Tbsp
4
Beat the egg whites and cream of tartar in a medium bowl until they start to thicken but have not reached soft peaks. Gradually add the remaining 6 Tbsp. granulated sugar and continue to beat until stiff, but not dry, peaks form.
. granulated sugar, divided12 Tbsp
5
Add one fourth of the flour mixture to the egg-yolk mixture and blend well. Add one fourth of the beaten egg whites and fold gently. Repeat, alternating the dry ingredients and the beaten egg whites, finishing with the egg whites, until thoroughly combined.
6
Pour into the prepared pan and bake until the top springs back when touched and a toothpick inserted into the center comes out clean, 35 to ⏱️ 45 minutes.
7
Allow to cool slightly, then turn out onto a wire rack. Remove the parchment paper and let cool completely. Gently slice the top to even it out and slice in half widthwise with a serrated knife.
8
Tres Leches
9
Combine heavy cream, evaporated milk, vanilla, and salt in a medium pot and scald (bring just to the point of boiling) over medium heat. Remove from the heat and whisk in the condensed milk and rum, blending well. Put the cake layers in a deep dish and pour the warm mixture over them. Be sure to pour any liquid that dripped down the sides on top of the cake as well. Cover with plastic wrap and refrigerate for ⏱️ 1 hour, or freeze for 30 to ⏱️ 40 minutes, so they are easier to handle.
heavy cream1 cup⅓ cups heavy cream1evaporated milk1 (12-oz.) can
10
Assembly
11
Beat the heavy cream with an electric mixer or by hand until slightly thickened. Add the powdered sugar and vanilla and continue beating until you’ve reached medium-stiff peaks. Refrigerate until ready to assemble.
heavy cream1 cup⅓ cups heavy cream1
12
Place one cake layer on a piece of cardboard or a serving platter. Spread one third of the whipped cream evenly on top. Cover with most of the chopped fruit, reserving some for decorating. Top with the second cake layer and cover the top and sides with the remaining whipped cream. Garnish with the reserved fruit as desired. Dip a knife into hot water before cutting each slice. Editor’s note: This recipe first appeared on Epicurious in December 2011. Head this way for more of our favorite cake recipes →
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