Incredibly delicious Tres Leches Cake with Fruit
Tres Leches Cake is a wonderful pastry that we discovered only recently, more specifically in Whole Foods. I wish we had a more authentic story, but that's the truth. We immediately fell in love with it, and we plan on making it more often from now on. We love:
- extremely juicy, moist, the most delicious cake
- incredibly full of flavor thanks to the dairy, but not overly sweet
- a slight cinnamon aroma that beautifully complements the other ingredients in the sponge cake
- whipped cream on top makes it creamier and more fabulous
- the fresh fruit on top is optional, but it adds freshness and color
- this dessert is perfect for picnics, gatherings, birthday parties, or other events
- the recipe is simple
- we like larger slices of this dessert, but you can easily get more than 12 slices
The origin of Tres Leches Cake
Tres Leches is a beautiful dessert originating from South America. Thanks to its delicious flavor, it's known all around the world. It's made of three layers. The first layer is a simple sponge cake. What makes it unique is a milk "syrup" made of three kinds of milk, condensed milk, evaporated milk, and regular cow's milk. You then pour this mixture of the sponge cake, which makes it super soft and rich. The dessert is decorated with whipped cream and sometimes dusted with cinnamon. In our case, we switched the cinnamon with summer fruits to make it more summery, light, and fresh.
How to store Tres Leches Cake
Tres Leches Cake is a delicious make-ahead dessert option.
You can easily prepare and bake the sponge cake ahead of time. Cover the sponge cake completely and store it at room temperature for up to 2 days.
Keep the Tres Leches Cake in the fridge for up to 2 days, covered in an airtight container.
How to make Tres Leches Cake with Fruit at home (video)
Check this quick video to master making this delicious Tres Leches Cake with Fruit at home.
Try these amazing desserts that celebrate dairy products
- Classic Vanilla Panna Cotta
- Strawberry Pretzel Cheesecake
- Old Fashioned Rice Pudding
- Creme Caramel (Flan)
- Sour Cream Cheesecake
- Yogurt Mousse
- Blueberry Yogurt Tart
METHOD
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make the sponge cake
Preheat the oven to 180 °C / 350 °F. Grease a 30 cm x 20 cm or 12-inch x 8-inch deep baking dish with butter. In a small bowl, stir to combine all-purpose flour, baking powder, salt, and cinnamon. Set aside until needed. Separate egg whites and egg yolks. Add the egg yolks to a large bowl and the whites to a smaller bowl. Add sugar and vanilla paste to the egg yolks and whisk for 5 minutes using an electric mixer. Then, incorporate in the milk. Lastly, add the dry ingredients and mix until just combined.
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make the sponge cake
Using an electric mixer, whip the egg whites. When they start to foam, add in the icing sugar and continue to whisk until stiff peaks form. Gradually, in three parts, gently fold the egg whites into the egg yolks using a spatula. Try to keep volume.
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bake
Pour the sponge cake batter into the prepared baking dish. Using a spatula, spread the batter evenly. Place in the preheated oven on the middle rack. Bake for 30 minutes at 180 °C / 350 °F. Remove the baked sponge cake from the oven and prick all over with a fork, making sure you prick all the way through.
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tres leches - three milks
In a bowl, using a whisk, combine the condensed milk, evaporated milk, and cow's milk. Drizzle the mixture all over the pricked sponge cake. Set aside for about 2 minutes for the cake to soak, then transfer to a fridge for one hour.
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decorate and serve
In a large bowl, combine whipping cream, icing sugar, and vanilla paste. Beat until stiff peaks form. Using a spatula, spread the whipped cream evenly over the sponge cake. Garnish with assorted fruits. Cut into 12 slices and serve.
