My son volunteered to make Tres Leches for his 8th grade Spanish class. Don’t you love it when they volunteer?! I decided that it was only proper that he do the MAJORITY of the cooking, and I must say… he’s quite the baker! We adapted the recipe from one of my favorite recipe books.

Cake

  • 1 cup sugar
  • 5 eggs, separated
  • ⅓ cup milk
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1½ teaspoons baking powder

Tres Leches mixture

  • 1 can evaporated milk
  • 1 can sweetened and condensed milk
  • 1/2 cup whole milk

Topping

  • 1 cup whipping cream
  • 2 tablespoons powder sugar
  • garnish with cinnamon or strawberries 

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Grease and flour 9 x 13 inch pan.
  2. In a medium bowl combine egg yolks with ¾ cup sugar and beat until light in color and doubled in volume. Add milk, vanilla, flour, and baking powder. Stir until well combined.
  3. In a small bowl beat egg whites until soft peaks form. Gradually add remaining ¼ cup sugar and continue beating until stiff peaks form. Gently fold egg whites into yolk mixture. Pour into prepared pan.
  4. Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool for 15 minutes.
  5. In a small mixing bowl combine Tres Leches ingredients and whisk together. Using a fork, poke holes all over the top of the cake. Place cake on a rimmed dish and slowly pour tress leches mixture over the top of the cake letting it soak in as you go.
  6. Refrigerate for it least 1 hour. In small bowl whip cream until thickened. Fold in powdered sugar. Spread whipping cream over cake and sprinkle with cinnamon or strawberries.
    TPW_0453
    Borrowing this image from Pioneer Woman, because my son came home with an empty pan, and a full tummy!

    Enjoy!

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