A light sponge cake soaked in a sweet combination of three milks (a tribute to the name), served with whipped cream and berries, this tres leches cake is to die for.
A few of my viewers on Youtube have requested a tres leches cake recipe. Ironically, tres leches cake and I have been acquainted for quite some time now.
We were introduced over a decade ago, actually.
A lot of birthdays in our family take place around this time, and we would spend many of our summers in the US with my aunt, who used to live in Colorado. On one occasion, I can’t remember whose birthday it was, but this cake was ordered from a Safeway. It was a layer cake, with had swirls of whipped cream, a ridged edge, and plenty of strawberries.
I liked it so much that I was determined to make a version at home when I returned from my holiday. My first attempts weren’t great, it was probably also around the time I started baking. And I’m not sure what went wrong, but the cake was about 1 cm tall, it had shrunk disastrously, and tasted like all the air had been squeezed out of the batter. Blah.
A few years ago I found Alton Brown’s recipe, but I’ve made some modifications to lighten it up a bit. When we went to visit my aunt again, I made this cake for her birthday and it was a hit. I’ve also made it for my birthday, several times, in fact. I found a way to do it while I was in university, using our microwave-that-turns-into-an-oven.
Soaked in condensed milk, evaporated milk and regular milk, this cake is as sweet, and rich as it gets. It’s pure heaven. You’ll want to serve it with the cream (the 4th milk, actually) and fresh fruit to lighten it up, that’s why it’s so nice during the summertime.
There’s not that much that can go wrong here, just make sure to follow the recipe as it’s written, make sure your baking powder is fresh and if possible I’d also recommend using the gram measurements, they’re far more accurate than the cups.
On another note, Alton Brown calls for cake flour, but I’ve made this recipe with all-purpose flour and it works fine. What’s the difference, you wonder? Well, cake flour has less protein content, resulting in a lighter crumb. You can very easily make a substitute at home by replacing part of the flour with cornstarch.
The ratio is: for every cup of flour, remove 2 tbsp and replace it with 2 tbsp of cornstarch.
Hope you like this one as much as I do!