Tres Leches Cake, or a Three Milk
Cake, is a single layer sponge cake that has a sweet milk flavor with a
wonderfully soft and moist texture. It is almost like a pudding cake. What is so
unique about this cake is that once the sponge cake is baked and cooled, it is
soaked with a sweet milk sauce made from whole milk, sweetened condensed milk,
and evaporated milk. While it doesn't really need a frosting, a layer of fluffy
whipped cream complements the soft and moist cake. I also like to garnish each
slice of cake with a maraschino cherry, but you could use fresh fruit.
As with a lot of
sponge cakes, this Sponge Cake gets a lot of its rise from the air whipped into
the eggs. The eggs are first separated and this is easier to do when the eggs
are still cold. Then the egg yolks and granulated white sugar are beaten until
thick, light, and fluffy. This takes several minutes and this long beating time
is necessary for it not only gives the baked cake its full volume, it also gives
the cake its nice open grain. Next the flour, mixed with a little baking powder
and salt, is sifted over the yolks and folded in. Finally, the egg whites are
beaten with a little sugar just until they are glossy and stiff. Care must be
taken when folding the beaten egg whites into the egg yolk mixture to ensure
that the batter does not deflate.
Once the cake has
been baked and cooled it is soaked with a Sweet Milk Sauce, a combination of sweetened
condensed milk, evaporated milk, and whole milk. Sweetened condensed milk and
evaporated milk are both made with whole milk
that has about 60 percent of its
water removed. The difference is that sweetened condensed milk contains
sugar so its consistency is thick and sticky (like honey) and it is very
sweet tasting. Pour the Milk Sauce gradually over the cooled sponge,
allowing it to be absorbed into the cake. Then cover and refrigerate the
cake until well chilled (about 4 to 6 hours) before serving.
Continue to the Tres Leches Cake recipe page.....