If you have been to a mexican restaurnt, you’ve certainly heard of the tres leches cake, or “three milks” in English, a very popular dessert in that country’s cuisine.
For those who aren’t aware of it, it is a sponge cake that is dreched with a syrup made with three kinds of milk: condensed, evaporated and cream. It is usually served with whipped cream on top as well, but it varies depending on the region.
Due to this syrup, the cake becomes extremely moist and rich in flavor. I decided to add a bit of dulce de leche to the topping – it is optional, but I think it elevates this already irresistible cake to another level.
Tres Leches Cake
with dulce de leche
Ingredientes
Sponge Cake
- 6 eggs
- 180 g white sugar
- 1 c/ chá vanilla essence
- 100 ml milk
- 170 g all-purpose flour
Syrup
- 200 ml heavy cream
- 200 ml evaporated milk
- 200 g condensed milk
Topping
- 200 ml heavy cream
- 395 g dulce de leche (or boiled condensed milk)
- 100 g wildberries
- pinch of cinnamon
Preparação
Sponge Cake
- Preheat the oven to 180 º C.
- Beat the eggs with sugar and vanilla until they triple in volume (about 10 minutes).
- Slowly pour in the milk and beat for a few more seconds.
- Carefully fold in the flour with a spatula.
- Spread this mixture in an ungreased tray of about 40 x 26 cm in size.
- Bake for about 20 to 25 minutes, or until a skewer inserted in the center of the cake comes out dry.
- Let the cake cool down in the tray, upside down, so it doesn't lose any volume.
Syrup
- Mix all the ingredients in the mixer or with a whisk.
- Poke holes across the surface of the entire cake with a skewer. Slowly pour the syrup on it as evenly as possible, and wait until it is absorbed. The cake should be able to absorb all the liquid.
Topping
- Beat the cream to soft peaks.
- If needed, warm up the dulce de leche slighly in the microwave so it is easier to spread.
- Decorate the cake, alternating between spreading the whipped cream and the dulce de leche, and use a skewer to do a "swirl" pattern to your liking. Add a few berries on top and dust with a pinch of cinnamon.
- Store the cake in the fridge overnight.
