TRES LECHES CAKE
by Ron Porter
Brief History
In another bowl beat the egg yolks and the sugar until the mix becomes thickened. The mixture Tres Leches is a celebration cake found in Latin should fall from beaters in ribbons. Add water America and is becoming extremely popular in and extracts to the mixture and beat a little more. Texas. Maryann and I moved here fifteen years Then fold in baking powder, salt and flour into ago. We had the opportunity to share this cake the egg yolk mixture. Do not over mix. Beat until with many of our friends in Destin. It became an just combined. Then gently fold in egg whites instant hit. This cake is deceptively simple in both with a spatula or large whisk. Do not over mix. preparation and presentation. There are numer- Mix until there are no white streaks. Scoop the ous variations of this cake. It is basically a sponge batter into the prepared pan. Bake for 28-30 cake soaked in three milks: evaporated milk, con- minutes or until a toothpick comes out clean densed milk, and heavy cream. When you read when inserted into the middle of the cake. the ingredients, one would think this is an extremely sweet cake. Conversely, the cake is mildly You have two choices. Leave the cake in the pan sweet to the taste. Each bite is a melt in your or you may choose to invert it on to a serving mouth experience. The three-milk soaker is com- platter. I prefer to leave the cake in the pan. After pletely absorbed by the sponge cake overnight in the cake cools for 20 minutes. Take a wooden the refrigerator. The result of this soaking is a skewer or a fork and punch holes all over the top wonderful cake with a rich and moist density that of the cake. Be sure to loosen the sides from the gives it a luxurious taste. Below is one of the reci- pan with a table knife. Now pour the soaker over pes I recommend for this wonderful cake. the whole cake and cover it with plastic wrap. Put the cake in the refrigerator overnight. It will look Recipe like too much milk when you first pour it over the cake. No Worries. The cake will absorb every bit Cake of the liquid. When you are ready to serve the 6 Large eggs separated at room temperature cake, prepare the whipped cream. Now you have ½ teaspoon of cream of tartar two choices. You may leave the cake in the pan or 1 ½ cups (298g) sugar flip it over on a platter. I usually take the whipped 1/3 cup cold water cream and fill a pastry bag with a Number 10 2 teaspoons vanilla extract round tip. I make whipped cream rosettes all over 1 teaspoon almond extract the top of the cake. This gives the cake a very spe2 teaspoons baking powder cial look for your guests. ½ teaspoon salt 1 ½ cups (180g) unbleached all-purpose flour The cake may be served several ways. A dusting Soaker of cinnamon. Or a sprinkling of tropical fruits ½ cup (113g) heavy cream such as Mango, Pineapple, Raspberries, or a 1 can (397g) sweetened condensed milk Strawberry Compote. Your choice!! 1 can (340g) evaporated milk 2 teaspoons vanilla extract Frosting 1 ½ cups (340g) heavy cream ¼ cup (50g) sugar Preheat oven to 350 degrees One 9”x 13” x 2” cake pan lined with greased parchment paper To prepare the cake: In a large bowl beat the egg whites to a soft peak add cream of tartar. Set aside
An Okaloosa County Master Gardener Volunteer Publication
12
December, 2021
