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To make a classic tres leches cake, gather these key ingredients: - 1 cup all-purpose flour - 1 ½ teaspoons baking powder - ¼ teaspoon salt - 5 large eggs, separated - 1 cup granulated sugar, divided - 1 teaspoon vanilla extract - ½ cup whole milk - 1 can (12 ounces) evaporated milk - 1 can (14 ounces) sweetened condensed milk - 1 cup heavy cream - Fresh berries (strawberries or blueberries) for garnish - Ground cinnamon for dusting These ingredients work together to create a rich and moist dessert. Choosing the right ingredients is crucial. Here are my tips: - Flour: Use fresh, high-quality all-purpose flour. This ensures your cake has the right texture. - Eggs: Choose large, organic eggs. They add richness and flavor to your cake. - Milk: Use whole milk for a creamy taste. Avoid low-fat or skim for this recipe. - Sweetened Condensed Milk: Opt for a brand with simple ingredients. This adds sweetness and moisture. - Heavy Cream: Look for heavy cream with a high fat content. This gives the best whipped topping. These choices will elevate your cake to a new level of indulgence. If you need alternatives for allergies, here are some helpful substitutions: - Gluten-Free Flour: Swap all-purpose flour for a gluten-free blend. Ensure it includes xanthan gum for better texture. - Dairy-Free Milk: Use almond, coconut, or oat milk in place of whole milk. Choose unsweetened options for better control. - Egg Replacement: For each egg, use 1/4 cup applesauce or a flaxseed mixture. Mix 1 tablespoon flaxseed meal with 2.5 tablespoons water and let it sit. - Non-Dairy Cream: Use coconut cream or a non-dairy whipped topping for the cake's topping. These substitutions allow everyone to enjoy this classic dessert! Start by preheating your oven to 350°F (175°C). Next, grease and flour a 9x13 inch baking dish. In a bowl, whisk together 1 cup of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt. Set this aside. In a large bowl, beat 5 egg yolks with ¾ cup sugar. Mix until it is pale and creamy. Add in 1 teaspoon of vanilla extract and ½ cup of whole milk. Stir until combined. Gradually add the flour mix to the egg yolk mix. Be careful not to over-mix. In a separate clean bowl, whip the 5 egg whites. Beat until soft peaks form. Slowly add the remaining ¼ cup sugar. Keep whipping until you see stiff peaks. Now, gently fold the whipped egg whites into the cake batter. Do this in three parts so you do not deflate the egg whites. Pour the batter into your prepared baking dish. Smooth the top with a spatula. Bake it for 25-30 minutes. Check if it is done by inserting a toothpick into the center. If it comes out clean, it's ready. Let the cake cool in the pan for 10 minutes. After that, invert the pan onto a serving plate and let it cool completely. In a mixing bowl, combine 1 can of evaporated milk, 1 can of sweetened condensed milk, and ½ cup of heavy cream. Mix well until smooth. Once your cake is cool, take a fork and poke holes all over the surface. Slowly pour the milk mixture evenly over the cake. This will allow it to soak in. For the topping, whip the remaining ½ cup of heavy cream until soft peaks form. Spread this over the soaked cake. Finally, garnish with fresh berries and a sprinkle of ground cinnamon. Enjoy your classic tres leches cake! For a complete recipe, check out the Full Recipe section. To get the right texture, use fresh eggs. The egg whites should be whipped until stiff peaks form. This makes the cake light and airy. When you fold the egg whites into the batter, do it gently. This keeps the air in, which is key to a fluffy cake. Soaking the cake with milk is essential for flavor. After the cake cools, poke holes all over the top using a fork. This allows the milk mixture to seep in well. Pour the milk slowly to let it soak evenly. Don’t rush this step; let it sit for a while to absorb all the flavors. Garnish the cake with fresh berries like strawberries or blueberries. This adds color and flavor. A sprinkle of ground cinnamon on top gives it a nice touch. Serve the cake chilled for the best taste. Pair it with a glass of cold milk or coffee for a perfect combo. For the full recipe, check the earlier section. {{image_2}} You can change the flavor of your tres leches cake easily. Try adding different extracts or zests. For example, use almond or coconut extract for a fun twist. You can also add orange or lemon zest for a fresh taste. Each option brings a new life to this classic dessert. Experiment and find what you love best! While whipped cream is traditional, other toppings can add flair. Cream cheese frosting gives a rich, tangy taste. Just whip cream cheese with sugar and vanilla until smooth. You can also drizzle melted chocolate on top for a sweet touch. These toppings make the cake even more special! You can enjoy tres leches cake even with dietary needs. For a gluten-free version, swap all-purpose flour for a gluten-free blend. For dairy-free, use coconut milk and almond milk instead of regular milk. You can also replace heavy cream with coconut cream. These changes keep the cake moist and delicious while meeting your needs. You can find the full recipe for this delightful cake in the earlier sections. After you enjoy your tres leches cake, store leftovers in the fridge. Place the cake in an airtight container. If you do not have one, cover it tightly with plastic wrap. This keeps the cake moist and fresh. Make sure to use a cake server to cut pieces. This helps prevent soggy spots. You can freeze tres leches cake for later enjoyment. First, slice the cake into pieces. Wrap each slice in plastic wrap tightly. Then, place the wrapped slices in a freezer-safe bag. Remove as much air as possible before sealing. This helps avoid freezer burn. When ready to eat, thaw the slices in the fridge overnight. Tres leches cake lasts about 3 to 5 days in the fridge. If you freeze it, it can last up to 3 months. Always check for signs of spoilage before eating. If the cake looks or smells off, it’s best to throw it away. Enjoy your cake as fresh as possible for the best taste! For the full recipe, please refer to the provided details. Tres Leches Cake is a light and sweet dessert. It comes from Latin America. The name means "three milks" in Spanish. This cake uses three types of milk: evaporated, condensed, and whole milk. The cake soaks up these milks, making it rich and moist. You will love its creamy texture and sweet taste. Yes, you can make Tres Leches Cake ahead of time. In fact, it tastes better after it sits. Let the cake soak up the milk mixture overnight. This allows the flavors to blend nicely. It’s perfect for parties or gatherings. Just cover it well and keep it in the fridge. Tres Leches Cake will last about 3 to 5 days in the fridge. Keep it covered to maintain its moisture. After a few days, the cake may lose some of its texture. But, it will still taste great. Enjoy it cold for a refreshing treat! Tres Leches Cake contains dairy and eggs. This makes it not suitable for vegan diets. If you have lactose intolerance, it may not work for you. However, some people make dairy-free versions using almond milk or coconut milk. Always check the ingredients if you have allergies. For more details, check the Full Recipe for alternatives. This blog post covered how to make a delicious Tres Leches cake. We explored ingredients, baking steps, and tips for the perfect texture. I shared variations for flavors and toppings, plus smart storage advice. For those with dietary needs, I included friendly options. In closing, Tres Leches cake is simple and fun to make. Use this guide to impress friends and family with your baking skills. Enjoy every sweet bite!

Classic Tres Leches Cake

Indulge in the rich and creamy delight of this Heavenly Tres Leches Cake! With its moist texture and luscious milk soak, this dessert will be a showstopper at any gathering. Follow our easy recipe to create this flavorful cake, topped with whipped cream and fresh berries for the perfect finish. Ready to impress your friends and family? Click through to explore the full recipe and enjoy every delicious bite!
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Ingredients
  

1 cup all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

5 large eggs, separated

1 cup granulated sugar, divided

1 teaspoon vanilla extract

½ cup whole milk

1 can (12 ounces) evaporated milk

1 can (14 ounces) sweetened condensed milk

1 cup heavy cream

Fresh berries (strawberries or blueberries) for garnish

Ground cinnamon for dusting

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.

    In a bowl, whisk together the flour, baking powder, and salt. Set aside.

      In a separate large bowl, beat the egg yolks with ¾ cup of sugar until pale and creamy. Stir in vanilla extract and whole milk until combined.

        Gradually add the flour mixture to the egg yolk mixture, mixing just until combined.

          In a clean bowl, whip the egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar and continue whipping until stiff peaks form.

            Gently fold the whipped egg whites into the cake batter in three additions, being careful not to deflate the egg whites.

              Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

                Let the cake cool in the pan for 10 minutes, then invert onto a serving plate to cool completely.

                  In a mixing bowl, combine the evaporated milk, sweetened condensed milk, and ½ cup of heavy cream. Mix well until smooth.

                    Once the cake is completely cool, use a fork to poke holes all over the surface. Slowly pour the milk mixture evenly over the cake, allowing it to soak in.

                      For the topping, whip the remaining ½ cup of heavy cream until soft peaks form. Spread over the soaked cake.

                        Garnish the top with fresh berries and a sprinkle of ground cinnamon before serving.

                          Prep Time: 20 minutes | Total Time: 2 hours (including cooling) | Servings: 12