Tres Leches Cake

 

Tres Leches Cake Recipe  :

4 eggs  

1 1/2 cups of sugar  

2 cups of flour  

1/2 cup of oil  

2 teaspoons of baking powder  

A pinch of salt  

1 cup of milk  

6 tablespoons of butter  

Vanilla  

For soaking the cake:  

1 liter of milk  

1/2 cup of powdered milk  

1 teaspoon of vanilla  

Ingredients for the cream:  

2 packets of whipped cream  

1 or 2 cups of water  

Ingredients for the caramel:  

1 cup of sugar  

1/2 cup of water  

1 teaspoon of cornstarch  

1 cup of milk  

2 tablespoons of butter  

Steps to make Tres Leches Cake:  

In a bowl, combine the eggs, sugar, and oil, and whisk them together well with an electric mixer until you achieve a light-colored mixture.  

Using a fine sieve, sift the flour, baking powder, and a small pinch of salt, then add them to the previous mixture and stir with a hand whisk.  

Add a teaspoon of vanilla and mix until you achieve the ideal cake batter consistency.

In a saucepan, we put the milk with 6 tablespoons of butter and place it on the stove, stirring well until the butter melts and the milk boils.

We add the hot milk and butter mixture to the cake batter and gently stir in one direction until we achieve a light consistency.

In a baking pan lined with parchment paper, size 24 or 26, we pour the cake mixture and spread it out, tapping it a few times to release the air. We can also move a wooden stick in all directions to release any air bubbles.

We place the pan in an oven at 180 degrees for about an hour or 45 minutes; it’s important to keep an eye on it, and as soon as it’s done, we take it out of the oven.

We let the cake cool for 5 minutes, then remove it from the pan and scrape the surface of the cake so it can absorb the milk.

We mix one liter of milk with half a cup of powdered milk and a tablespoon of vanilla, stirring them well together, and we soak the cake with this mixture.

After soaking the cake, we scrape the remaining surface of the cake, removing the entire golden layer.

To prepare the cream: In a bowl, we put the packet of cream chantilly and gradually add the ice-cold water, starting to whip them together and adding more water as the mixture thickens until we achieve the desired consistency for the cream.

We pour the cream over the cake and start spreading it evenly across the entire pan, then we place it back in the refrigerator.

We keep some of the cream for the final decoration.

To prepare the caramel: In an aluminum pan, we put the sugar and shake the pan to distribute the sugar evenly, then we place it on the stove.

As soon as the sugar starts to caramelize, we stir it. When the sugar melts, we add the butter and stir until the butter melts.

In a measuring cup, we mix one cup of water with a tablespoon of cornstarch and stir them well, then we add this mixture to the caramel and stir.

We add one cup of milk to the caramel mixture and continuously stir over medium heat, letting it cook for 5 minutes before pouring the caramel over the cake and spreading it.

We place the remaining cream in a piping bag and make horizontal lines on the cake, then using a skewer, we run it across the surface of the cake vertically.