Tres Leches (Traditional "Three Milks" Cake)

Tres Leches (Traditional "Three Milks" Cake)

"Three Milks Cake" is a sponge cake recipe, popular in Mexico and Latin America, that is soaked in a combination of milks that make the cake moist, but not soggy.

YIELDS

12 servings

INGREDIENTS

Cake

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 4 large eggs, separated
  • 1 cup Domino® Granulated Sugar divided
  • 1/4 teaspoon cream of tartar
  • 1/2 cup evaporated milk
  • 1 1/2 teaspoons vanilla extract

Sweetened Condensed Milk

  • 1 (12 oz.) can (about 1 1/2 cups) evaporated whole milk
  • 1 teaspoon cornstarch
  • 2 cups Domino® Quick Dissolve Superfine Sugar
  • 2 tablespoons corn syrup

Filling

  • 1 cup prepared sweetened condensed milk
  • 1 cup evaporated milk
  • 1/2 cup heavy whipping cream

Topping

  • 3/4 cup heavy whipping cream
  • 2 tablespoons Domino® Granulated Sugar
  • 1 to 2 bananas, thinly sliced

INSTRUCTIONS

Cake

Preheat oven to 350°F. Butter and flour a 9x13”-inch pan or a 10”-inch round pan; set aside.

Sift flour together with baking powder; set aside.

In large mixer bowl, beat egg yolks with 3/4 cup sugar for 1 minute on high speed.

In a separate clean bowl with clean beaters, beat egg whites until frothy. Add cream of tartar and continue to beat, slowly adding remaining 1/4 cup sugar. Beat until stiff peaks form; set aside.

In alternating batches on low speed, add 1/2 of the flour mixture, then evaporated milk, then remaining flour. Fold in egg whites and vanilla. Turn batter into prepared pan.

Bake 30 minutes, or until tester comes out clean. Cool before adding filling.

Sweetened Condensed Milk

Whisk cornstarch into milk in medium saucepan; whisk in sugar until blended. Heat over medium-high heat, stirring, until mixture comes to a boil. Whisk in corn syrup until blended; bring to a boil again. Remove from heat.

Let cool up to 2 hours, then chill, covered, until ready to use. Keeps refrigerated for up to one week. The sweetened condensed milk will thicken when it is refrigerated.

Makes about 1 1/2 cups.

Filling

Whisk the three milks together in a large bowl. Turn cooled cake onto a serving platter with sides. Poke holes in the cake with a fork or skewer, then slowly pour the milk over the top, in batches, until it is all absorbed.

Topping

Whip cold cream in a cold bowl until almost stiff, then beat in sugar.

Cover top of cake with banana slices. Carefully spread topping evenly over the bananas and cake before serving.

QUICK TIP

Many traditional Hispanic dessert recipes include sweetened condensed milk. This easy recipe produces a thick and creamy product that can be used in any recipe that calls for canned sweetened condensed milk.