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Tres Leches Cake Recipe

Name: Tres Leches Cake
Prep time: 30 min
Cook time: 35 min
Total time: 4 h 5 min
Yield: 12
Ingredients: Butter, for greasing the pan; 130 g all-purpose flour; 1 tsp baking powder; 5 large egg yolks; 180 g granulated sugar, divided; 5 large egg whites; 1 can (395 g) sweetened condensed milk; 1 can (400 g) evaporated milk; 120 ml whole milk; 30 ml dark rum; 300 ml heavy cream, for topping; 20 g confectioners' sugar, for topping; 1/2 tsp ground cinnamon, for topping; 6 ripe plums, pitted and sliced; 30 g brown sugar; 100 ml port wine

Stashcook

This is a sweet and moist cake made with three kinds of milk. It's topped with whipped cream and served with juicy plums that have soaked in sherry. It's a yummy dessert that feels like a special treat!

Ingredients

Butter, for greasing the pan

130 g all-purpose flour

1 tsp baking powder

5 large egg yolks

180 g granulated sugar, divided

5 large egg whites

1 can (395 g) sweetened condensed milk

1 can (400 g) evaporated milk

120 ml whole milk

30 ml dark rum

300 ml heavy cream, for topping

20 g confectioners' sugar, for topping

1/2 tsp ground cinnamon, for topping

6 ripe plums, pitted and sliced

30 g brown sugar

100 ml port wine

Method

Preheat the oven to 175C (350F). Grease a 23cm (9-inch) round cake pan and line with parchment paper.

Sift together the flour and baking powder in a bowl and set aside.

In a large bowl, whisk together the egg yolks and 100 g of the granulated sugar until pale and creamy.

In a separate bowl, beat the egg whites to soft peaks, gradually adding the remaining 80 g of granulated sugar until stiff peaks form.

Gently fold the egg whites into the yolk mixture. Then fold in the flour mixture until just combined.

Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, combine the sweetened condensed milk, evaporated milk, whole milk, and dark rum in a bowl.

Once the cake is done, let it cool for 10 minutes, then poke holes all over the top with a fork.

Slowly pour the milk mixture over the warm cake, letting it soak in. Refrigerate for at least 4 hours, or overnight.

For the plums, toss the sliced plums with brown sugar and port wine. Let them macerate for at least 30 minutes.

Whip the heavy cream with confectioners' sugar and cinnamon until it forms soft peaks.

Spread the whipped cream over the chilled cake.

Serve the cake with the macerated plums on the side.

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