Tres Leches Cake - The Mini
Recipe by Head Chef Daisy
Introducing my signature Tres Leches cake recipe! This is the mini version that makes 6 - 8 slices. For a full pan, simply double all the ingredients in the recipe except the canned evaporated milk and condensed milk.
This classic Latin American dessert will satisfy any sweet tooth, and dazzle your guests with a colorful eye-catching presentation. I am proud to share my recipe which cuts the sugar down compared to most other cake recipes. I hope you have fun making, serving, and most importantly -- eating!
Prep Time
30min
Total Time
2hrs
Yield
6 - 8 servings
Ingredients
- 3 eggs, yolks and whites separated
- 1/2 cup flour
- 4 tbsp sugar
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp cinnamon powder
- 1/4 tsp nutmeg
- 1/2 pint heavy whipping cream
- 2 tbsp powdered sugar
- 1 can evaporated milk
- 1 can condensed milk
- 1/4 cup whole milk
- 1/2 cup berries, optional
Instructions
- Preheat oven to 350F
- In a large bowl, mix the following dry ingredients: flour, baking powder and 1/4 tsp cinnamon
- To the bowl containing the egg yolks, add 3 tbsp sugar and whisk on high speed using a hand or stand mixer until pale yellow. Then add 4 tbsp of whole milk and 1/2 tsp of vanilla. Stir gently and pour the contents into the dry ingredients mixture
- To the bowl containing the egg yolks, add 3 tbsp sugar and whisk on high speed using a hand or stand mixer until pale yellow. Then add 4 tbsp of whole milk and 1/2 tsp of vanilla. Stir gently and pour the contents into the dry ingredients mixture. Fold until combined.
- In another bowl with the egg whites, add 1 tbsp sugar and beat on high speed until stiff peaks. Add contents into the large bowl to form the rest of the batter. Mix everything gently until combined but don't over mix
- Pour batter into a greased 9x5 bread pan and bake at 350F for 20 - 25 minutes
- After the cake is baked, let it cool completely. Poke holes throughout with a fork in preparation of the milk soak
- Prepare the milk soak mixture by pouring the rest of the whole milk, the condensed milk and the evaporated milk into a bowl. Pour the milk soak slowly over the cake. Let it soak for at least an hour in the refrigerator. Overnight is best if possible.
- When ready to serve, whip the heavy cream with the powdered sugar and remaining 1/2 tsp vanilla extract on high using an electric mixer until stiff. Spread the whipped cream over the cake and sprinkle the rest of the 1/4 tsp cinnamon and nutmeg over it. Decorate with berries or serve as is. Enjoy!