Tres Leches Cake
Welcome to another delectable installment of Fregon Cuisine This time, we're diving deep into one of the most beloved and heavenly desserts: Tres Leches Cake. Join us on a flavor journey as we explore the allure and decadence of this Venezuelan classic.
What makes Tres Leches Cake so special? It's the way three types of milk come together to saturate and enrich every nook of the cake, creating unparalleled moisture and tenderness. Sweetened condensed milk, evaporated milk, and whole milk mingle with vanilla essence, crafting an intoxicating blend that transforms the cake into an irresistibly moist and sweet treat.
Fusion of Textures and Flavors
The sponge-like texture of the cake acts as the perfect canvas to absorb the trio of milks, creating a harmony between indulgent sweetness and airy lightness. Each forkful unveils layers of taste and texture, a gustatory experience that unfolds with every bite. Tres Leches Cake marries comforting nostalgia with the sophistication of authentic patisserie.
To elevate this already heavenly dessert, Tres Leches is often crowned with a delicate, toasted meringue. The sweetness of the meringue contrasts with the milk flavors, resulting in exquisite equilibrium. Every bite is a play of contrasts: crisp and smooth, sweet and dairy, all in a single spoonful.
How to Enjoy to the Fullest
This Tres Leches Cake is ideal for special occasions, dinner gatherings with friends, or just to pamper yourself. Serve each slice with care and love, allowing the flavors to unfold fully in every bite. Pair it with a cup of coffee or tea for a complete experience!
In Your Kitchen Feeling inspired to craft this culinary gift in your own kitchen? We're excited for you! Find the complete recipe for this Tres Leches Cake on our blog and immerse yourself in the joy of baking. Share your photos and experiences with us; we'd love to see your creations!
Tres Leches Cake is a delight that not only pleases the palate but also becomes an unforgettable memory. At Fregon Cuisine we're thrilled to share this culinary gem with you. Get ready for a flavor journey that transports you straight to the culinary traditions of Venezuela!
Tres Leches Cake, an irresistible delight that captures the hearts of dessert enthusiasts, is a sublime creation nestled at the crossroads of tenderness and flavor. This Venezuelan pastry masterpiece fuses the lightness of a sponge cake with the opulence of three indulgent milks. Every bite is a sensory experience where juicy texture and balanced sweetness unite to craft an unforgettable pleasure.
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 4 eggs
- 1 cup sugar
- 1/3 cup milk
- 1 tsp vanilla extract
- 1 can sweetened condensed milk (14 oz)
- 1 can evaporated milk (12 oz)
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 3 egg whites
- 1 cup sugar
- 1 tsp vanilla extract
Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch cake pan.
In a bowl, sift the flour, baking powder, and salt. Set aside
In another bowl, beat the eggs on high speed until foamy. Gradually add the sugar and continue beating until the mixture is creamy and has increased in volume.
Add the milk and vanilla extract to the egg and sugar mixture, and beat on low speed until well combined.
Gently fold the sifted dry ingredients into the wet mixture until no lumps remain.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
As the cake cools slightly, prepare the tres leches mixture. In a bowl, mix the sweetened condensed milk, evaporated milk, whole milk, and vanilla extract.
Once the cake is warm, use a fork to poke holes all over the surface of the cake.
Slowly pour half of the tres leches mixture over the cake, making sure the mixture is well absorbed.
Wait 1 hour and Slowly pour half of the mixture.
Refrigerate the cake for at least 1 hour to allow it to fully absorb the tres leches.
- Initial Preparation
Clean and dry the mixing bowl and the whisk attachment of your mixer thoroughly. Any traces of grease could hinder the egg whites from whipping properly
You can clarify the egg whites before starting if desired. This involves separating the egg whites from the yolks carefully and making sure there are no yolk remnants in the egg whites.
Begin by beating the egg whites on medium speed in your mixer.
After all the sugar has been incorporated, increase the mixer's speed to high and continue beating until the meringue forms firm and glossy peaks. The meringue should be smooth and shiny.
If using vanilla extract, add it to the meringue once it has reached the desired consistency. Continue beating for a few more seconds to incorporate it.
Your French meringue is now ready to be used in your baking creations. You can use it to make small meringues, top cakes, decorate cupcakes, and much more
Servings 12
- Amount Per Serving
- Calories 385kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 8g40%
- Cholesterol 85mg29%
- Sodium 224mg10%
- Total Carbohydrate 55g19%
- Sugars 45g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Secrets that no one will tell you about make muffins
- This dessert does not need to be move to other pan, so it is advisable to use an aluminum or glass pan for better visualization.
- You need to have patience for this cake. It's easy but slow.
- If you want the cake to be more or less sweet, then you will need to add less or more condensed milk.
Thanks for taking my recipe... Enjoy it