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Newest Video Recipe - Tres Leches Cake

 

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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.....

Stay safe and let's get baking!!

Stephanie Jaworski

 

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