Last Updated on September 6, 2023 by My Back Kitchen
Prepare yourself for a taste of pure decadence as we dive into the world of Tres Leches, a beloved Latin American dessert that is sure to leave you craving more. Tres Leches, meaning “three milks” in Spanish, is a heavenly creation featuring a light and fluffy sponge cake soaked in a trio of luscious milks. With its moist texture, delicate sweetness, and creamy topping, Tres Leches has become an irresistible classic that has captured the hearts and palates of dessert lovers worldwide. In this blog post, we will explore the origins, ingredients, and preparation of this divine dessert.
Tres Leches has its roots in Latin American cuisine, with variations found in several countries such as Mexico, Nicaragua, and Guatemala. The exact origin of this dessert is debatable, with each country claiming its own unique twist. Regardless of its origin, Tres Leches has become an iconic part of Latin American culinary heritage, often enjoyed during celebrations and special occasions.
The foundation of Tres Leches is a light and airy sponge cake. This cake is specially designed to absorb the milks without becoming overly soggy, resulting in a delicate and moist texture. The cake is traditionally made with simple ingredients like flour, sugar, eggs, and vanilla extract.
As the name suggests, Tres Leches is defined by the three milks used to soak the cake. These milks usually include evaporated milk, sweetened condensed milk, and whole milk or heavy cream. The combination of these milks imparts richness, sweetness, and moisture to the cake.
While the classic Tres Leches is a delight on its own, variations often include additional flavors such as vanilla extract, cinnamon, or rum. These ingredients elevate the taste profile, adding a subtle warmth and complexity to the dessert.
To finish off the indulgence, Tres Leches is typically adorned with a luscious layer of sweetened whipped cream. This creamy topping adds a luxurious texture and a touch of elegance to the dessert. Enjoy!
-MBK
Gluten Free Tres Leches Cake
Ingredients
For the cake:
- 1 cup Gluten Free 1-1 flour
- 1-1/2 tsp. baking powder
- 1/4 tsp. salt
- 5 whole eggs
- 1 cup granulated sugar divided
- 1 tsp. vanilla extract
- 1/3 cup whole milk
For Tres Leches Cream:
- 1 12 ounce can evaporated milk
- 2 14 ounce cans sweetened condensed milk
- 2 cups heavy cream
For whipped cream:
- 2 Tbsp. confectioners sugar
- 1 tsp. vanilla extract
- 2 cups heavy cream
Instructions
- Preheat oven to 350 degrees. Grease a 9×13 inch pan with non-stick spray.
- Combine flour, baking powder, and salt in a large bowl and set aside.
- Separate eggs into two separate bowls. Beat egg yolks with 3/4 cup of sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg mixture over the dry ingredients and gently stir until combined.
- Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
- Gently fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
- Bake for 35 to 40 minutes. Do not open the oven during baking, look though the glass door and watch for the edges of the cake to pull from the pan. After removing the cake from the oven you can leave it in the pan or turn out onto a rimmed platter. Pierce the cake all over.
- For the cream mixture: In a blender, combine the evaporated milk, sweetened condensed milk, and 2 cups of the heavy cream. Blend on high speed for 45 seconds. Separate 1-1/2 cups of the cream mixture, cover and refrigerate until ready to serve the cake. Slowly and carefully pour the remaining cream over the warm cake. Cool to room temperature.
- Cover and refrigerate at least 4 hours or overnight.
- When ready to serve, beat two cups of heavy cream until soft peaks form. Add the confectioners sugar and vanilla. Spread the whipped cream over the chilled cake. Serve with the reserved chilled milk sauce.
This cake is excellent. I followed the recipe exactly, but split the batter into two pans. Everyone loved it.