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Growing up in Miami Tres Leches is one of those desserts that could be found at every home for any party or just because. A tradition of getting one from @VickyBakery on the way to Tio and Tia’s house. 

Tres Leches (Three Milks) is claimed to be originated by many. From Nicaragua to Cuba, Puerto Rico, and other countries. What makes this dessert special is the fact that it reminds every Latino of home and good times with loved ones.

When we think of the perfect dessert to pair to one of our dishes we always think of Tres Leches. The sponge cake soaks in all the goodies of evaporated, condensed, and whole milk (𝙊𝙪𝙧 𝙫𝙚𝙧𝙨𝙞𝙤𝙣 𝙝𝙖𝙨 𝙖𝙙𝙖𝙥𝙩𝙞𝙤𝙣𝙨 𝙩𝙤 𝙩𝙝𝙚 𝙩𝙧𝙖𝙙𝙞𝙩𝙞𝙤𝙣𝙖𝙡 𝙧𝙚𝙘𝙞𝙥𝙚𝙨 𝙮𝙤𝙪 𝙢𝙖𝙮 𝙛𝙞𝙣𝙙 𝙤𝙣𝙡𝙞𝙣𝙚). Topped with freshly made whipped cream and some cinnamon or strawberries then sliced into squares, it’s heaven on the tip of your tongue.

Tres Leches will always be that dessert that will give you a flashback of not sharing it with your partner because it’s too good to share and telling them to get their own!



𝐓𝐫𝐞𝐬 𝐋𝐞𝐜𝐡𝐞𝐬 𝐂𝐚𝐤𝐞:

  • For the Cake:
  • 5 eggs
  • 1 cup sugar, divided into 3/4 cup and 1/4 cup
  • 1/3 cup milk
  • 1 tsp almond extract
  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • Avocado oil spray, or other oil spray


𝐅𝐨𝐫 𝐭𝐡𝐞 𝐋𝐞𝐜𝐡𝐞𝐬:

  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 1 cup heavy cream


𝐅𝐨𝐫 𝐭𝐡𝐞 𝐖𝐡𝐢𝐩𝐩𝐞𝐝 𝐂𝐫𝐞𝐚𝐦:

  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1/2 tsp almond extract
  • Cinnamon stick


𝐅𝐨𝐫 𝐭𝐡𝐞 𝐂𝐚𝐤𝐞:

Preheat oven to 350°F. Separate eggs, placing egg whites into a small bowl, and egg whites into the bowl of a stand mixer. Add 3/4 cup sugar to the egg yolks and beat on high speed until pale and fluffy, about two minutes. Reduce speed to low and add milk and almond extract.


In a separate large bowl, sift together flour, baking powder, and salt. Pour egg yolk mixture over flour mixture and whisk together.


Clean and dry the stand mixer bowl and add egg whites. Beat the egg whites over high speed for one minute. With the mixer running, pour in 1/4 cup sugar. Beat for another minute until egg whites are shiny and have stiff peaks. To test, remove the whisk attachment and turn upside down. The egg yolks should hold their shape without flopping over.


In three batches, gently fold in one-third of the egg whites at a time with a rubber spatula. Be sure to fold gently, and not stir, just until white streaks disappear. Spray a 9×13” baking dish with avocado oil spray. Pour batter into the greased pan. Put the baking dish into the oven and bake for 20 minutes.


𝐅𝐨𝐫 𝐭𝐡𝐞 𝐋𝐞𝐜𝐡𝐞𝐬:

Remove cake from the oven. Allow cooling for 10 minutes. While the cake is cooling, mix together the tres leches ingredients in a measuring cup. Using a fork, poke holes through the entire surface of the cake. Pour the leches mixture over the cake, paying special attention to the edges. Put the cake into the fridge and allow to chill at least an hour.


𝐅𝐨𝐫 𝐖𝐡𝐢𝐩𝐩𝐞𝐝 𝐂𝐫𝐞𝐚𝐦:

While cake chills beat heavy cream over medium speed. When the cream begins the thicken, add powdered sugar and almond extract. Whip just past soft peaks, being very careful not to overbeat and turn mixture grainy. Scoop whipped cream onto the surface of the cake and smooth with an angled spatula, rubber spatula, or the back of a spoon. Grate fresh cinnamon over the top and lock the doors so your friends don’t break in to have some of this cake.

Keywords: Cake, Tres leches, Three Milks, Easy recipes, Dessert

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