Mexican Tres Leches Cake

About this recipe

Mexican Tres Leches is a lighter, moister version of Tres Leches, thanks to its soaking method. Unlike other Latin American countries Tres Leches, which tend to be denser and pound cake-like in texture, the Mexican style stays airy and soft.

Ingredients

• 6 eggs separated

• 3/4 tsp (2g) vanilla extract

• 1/2 cup (120ml) whole milk

• 1 cup (220g) granulated sugar (split half between egg whites and yolk)

• 1.5 cup (225g) cake flour

• 1/2 tsp 3g fine sea salt

• 1.5 tsp 7g baking powder

• 14 oz (400ml) sweetened condensed milk or one can

• 12oz (350ml) evaporated milk or one can

• 1/2 cup (120ml) heavy cream

• 4 cups 1-liter milk

• 1.25 (270g) cups sugar

Optional Toppings (see bottom of page)

• fresh strawberries (optional macerated)

• chopped walnuts

• sliced kiwis

• fresh blueberries

1. In a medium bowl, crack in the eggs. Separate the yolks into a large bowl, because apparently, your egg yolks think they’re too good for the whites.

2. Beat the egg yolks with an electric beater on high speed. Add half of the granulated sugar slowly—don't rush it; the yolks need time to feel pampered. Once all the sugar’s in, beat in vanilla extract and whole milk. Yes, the whole milk. Not the skimmed version. Beat the yolks on high speed until pale in color and thick enough to spread like pancake batter.

3. In a different bowl, beat the egg whites on high speed until they’re frothy. This is your chance to feel superior to the yolks. Gradually add the other half of granulated sugar while you continue beating them until stiff peaks form. If they don’t, you might need to reconsider your life choices.

4. Fold both mixtures together. Not literally fold, but gently incorporate them, like you’re merging two rival factions in a tense peace treaty until no streaks of egg white or yolk remain and is homogenous.

5. In a separate bowl, mix all-purpose flour, fine sea salt, and baking powder. Add this dry mix to the other mixture and fold until combined. Try not to overdo it; as overmixing can lead to a stiffened batter that wont rise as much and have a denser texture.

6. Prepare a 9x13inch baking pan or 8inch cake in by generously greasing it with nonstick cooking spray. Think of it as giving the pan a spa day.

7. Pour the sponge cake batter into the pan and bake it at 350°F for 25-30 minutes. Then, cool it completely—because a warm sponge cake is just not right. (note* this recipe is approximately 30 oz, enough to split between 2-8inch cake tins or 1 9x13inch baking pan.)

8. In a medium bowl, mix sweetened condensed milk, evaporated milk, vanilla bean, and heavy cream. Whisk until your arm is ready to fall off.

9. Cut off the top layer of the cake once cooled to room temperature. Use a fork to poke holes all over the cold sponge cake. Pour the milk mixture over it like you’re giving it a generous shower. (*note for each 15oz amount, approximately 1.5-2 cups of milk mixture is enough to properly soak the cakes.) Cover with plastic wrap and refrigerate for at least 1 hour, or until you’ve forgotten why you started this in the first place.

10. Heat and stir often for 90 minutes until thickened. Cool at room temperature. Pretend this is part of your master plan to become a gourmet chef.

11. Remove the sponge cake from the fridge. No, it’s not a time machine, just your dessert.

12. Whip heavy cream with granulated sugar until fluffy. Apply this whipped cream generously, because if you’re going to indulge, do it properly.

Instructions

Additional Baking Tips

Whipped Cream alternative

• Stabilized whipped cream: because regular whipped cream just can’t handle the heat, or the fridge, or life in general. This version is engineered to withstand temperatures and last for days without giving up the ghost. And don’t worry—despite its superpowers, it tastes pretty much the same as its less stable cousin. So, you get all the benefits of durability without sacrificing that "this-is-so-good-I-want-to-lick-the-bowl" flavor.

• Add 2 teaspoons of Dr. Oetker Whip It Stabilizer to 1/2 cup of powdered sugar, and toss in 1/2 teaspoon of salt. Whisk until the mixture is fully homogenous.

• Grab a hand mixer and whip 2 cups of heavy cream until it forms stiff peaks. This is the cream’s way of telling you it’s not going anywhere.

• Add 2 teaspoons of vanilla extract to the whipped cream.

• Turn your hand mixer to low and slowly incorporate the powdered sugar mixture into the whipped cream. Mix until it’s fully incorporated and no longer has the texture of a science experiment gone wrong.

Macerating your fruits

• Mexican Tres Leches is traditionally topped with fresh fruits like strawberries, kiwis, and pineapple. For a sweeter twist, macerate 1 cup of strawberries with 3 tablespoons of granulated sugar and chill in the fridge for 30 minutes. This creates a jam-like topping that adds a rich contrast to the fresh fruit.