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How To Bake A Perfect tres leches cake In 7 Easy Steps

How To Bake A Perfect tres leches cake In 7 Easy Steps

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 people
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 1 ½ Cups All-Purpose Flour
  • 1 1 ½ Teaspoons Baking Powder
  • 1 5 Large Farm-Fresh Eggs
  • 1 1 Cup Granulated Sugar
  • 1 1/3 Cup Whole Milk
  • 1 1 Teaspoon Pure Mexican Vanilla Extract:

Method
 

  1. Step 1: Aerating the Structural Base

    Preheat your oven to 350°F (175°C). Sift your flour and baking powder into a bowl. In a separate large bowl, beat the 5 egg yolks with ¾ cup of sugar on high speed until they turn a pale, creamy yellow. This “ribbon stage” is essential for a light tres leches cake. Stir in the 1/3 cup of milk and vanilla.

    Step 2: The Meringue Mastery

    In an impeccably clean bowl, whip the 5 egg whites until soft peaks form. Gradually add the remaining ¼ cup of sugar and continue whipping until stiff, glossy peaks appear. This air is what creates the “pores” in your cake that will later hold the milk.

    Step 3: The Delicate Fold

    Gently fold the flour mixture into the yolk mixture. Then, fold in the egg whites in three batches. Use a “J-motion” with your spatula. If you stir too vigorously, you will deflate the air bubbles, and your tres leches cake will fail to absorb the liquid.

    Step 4: The Golden Bake

    Pour the batter into a greased 9×13 inch pan. Bake for 25–30 minutes. Use the toothpick test: it should come out clean. The cake should be springy and light golden brown. Let it cool for about 30 minutes until it reaches room temperature.

    Step 5: The “Piercing” Protocol

    Using a fork or a skewer, pierce the top of the cake all over. Do not be shy—aim for a hole every half-inch. These channels allow the milk mixture to reach the center of the sponge rather than just sitting on top.

    Step 6: The Triple Milk Infusion

    Whisk the evaporated milk, sweetened condensed milk, and ¼ cup heavy cream together. Slowly pour this mixture over the cooled cake, focusing on the edges first (which tend to be drier). Cover and refrigerate for at least 4 hours—though overnight is the gold standard for an authentic tres leches cake.

    Step 7: The “Cloud” Finishing

    Whip the remaining heavy cream and confectioners’ sugar until stiff peaks form. Spread it generously over the soaked cake. Dust with a fine layer of cinnamon and serve chilled.