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May 20, 2021

Eggless Tres Leches Cake



Tres Leches Cake is a must try and one of the best Mexican dessert. Tres Leches cake is basically a sponge cake, pricked, soaked in three varieties of milk mixture and topped with whipped cream. This deliciously rich, moist, milk-soaked cake is amazingly satisfying and melts right way in your mouth. This cake tastes best when served chilled, sounds perfect for summer but of course cake lover craves it year-round. Sharing my version of eggless Tres Leches Cake, a perfect dessert to celebrate any occasion. Give this recipe a try and I bet you are going to get tons of compliment every time it is served. Enjoy!!!

Cuisine: Mexican | Recipe Category: Cakes & Bakes | Serving: 12 Serving
 
Prep Time: 20 Minutes | Bake Time: 20-30 Minutes | Soak + Chill Time: 2+2 Hours


Ingredients

For the Sponge Cake 

  • Dry Ingredients 

1.

Cake Mix or All-purpose flour (See Quick Tips)

2 cups

2.

Baking powder

1 ½ Tsp.

3.

Baking Soda

1 ½ Tsp.

4.

Salt

A Pinch


  • Wet Ingredients

1.

Butter (At room temperature)

1/2 cup

2.

Sugar

2-3 Tbsp.

3.

Sweetened Condense milk

14 oz. tin/400 Gm

4.

Vanilla extract

1 Tbsp.

5.

Milk

½ - 1 Cup



Milk Mixture

1.

Whole milk

2 cups

2.

Sweetened condensed milk

1 can (14 oz)

3.

Evaporated milk

1 can (12 oz)



For Whipping Cream

1.

Heavy whipping cream

2 cups

2.

Icing sugar

6 Tbsp.

3.

Vanilla essence

½ Tsp.



Toppings

1.

Fresh fruits of your choice
(I have used strawberries, blueberries, blackberries and raspberries)

Handful
(For garnishing)

2.

Cinnamon powder

1/8 Tsp.




Step By Step Instruction: [Hide Images]

 Getting Ready

  1. Preheat the oven at 350 degrees F 0r 180 degrees C. 
  2. Grease 9”*13" rectangle baking tin and dust with all-purpose flour. 


Dry Ingredients 

  1. In a bowl sift together flour, baking powder, baking soda, sugar and salt. 
  2. Sieve all the ingredients thrice. Mix well and keep aside.
Wet Ingredients
  1. In a bowl whisk, together butter and sugar till well blended. 
  2. Next add in condense milk, vanilla extract and beat until everything gets incorporated.

Mixing and Baking

  1. Now pour the dry ingredients into the wet ingredients in three batches and whisk well.
  2. Now gradually add milk from ½ cup to 1 cup to get the right consistency.
  3. Pour batter in greased tin and fill the half way. You can use 2 baking pans instead of 1 pan.
  4. Bake it for 20 minutes or till toothpick inserted comes out clean. The time may vary depending on size of the pan and size of the oven.
  5. Remove onto a wire rack and let it cool down just for 15-20 minutes. Let’s work on milk mixture meanwhile.

For Milk Mixture
    1. In a bowl/jug add sweetened condensed milk, evaporated milk and whole milk. Mix well and keep aside. The mixture should taste lightly sweet, adjust the condensed milk according to your taste.

For Soaking
  1. Line the cake tin with cling wrap or use deep dish plate. 
  2. Once the cake has cooled for 20 minutes, invert the cake. Now using a fork, prick the cake all over the top.
  3. Transfer the cake into lined cake pan or deep dish. Slowly pour the milk mixture over the cake. Tilt the pan so milk mixture covers all the edges. 
  4. Don’t be afraid to use all the milk, the cake will soak it up. I used 3 cups milk mixture for soaking and saved 1 cup for serving.
  5. Cover and refrigerate for at least 2 hours to overnight.

    For Whipping Cream
    1. Chill the bowl and whisk attachment for 15 minutes in freezer. This will help the cream whip quickly and will increase its volume.
    2. Pour the heavy whipping cream into big bowl, I have used kitchen aid stand mixer with a wire hook attachment here. You can also use a hand mixer.
    3. Whisk on medium speed until it just starts to thicken. 
    4. At this point gradually pour in the sugar and vanilla essence, continue to whisk at medium high speed until stiff peaks form.
    5. Your cream is done when it holds stiff peaks.


    For Tres Leches Cake

    1. After 2 hours, gently transfer the cake into serving platter or you can continue in same cake tin. I have cut rectangle cake in1 big square cake and two small pieces. Trim the sides, this step optional.
    2. Now spread the frosting over chilled cake and spread evenly. 
    3. Refrigerate the cake for 10-15 minutes to set the icing. Meanwhile slice the strawberries and keep other fruits ready.
    4. Garnish the cake with sliced strawberries, blueberries, blackberries and raspberries. Dust with cinnamon powder as per your taste. 
    5. Refrigerate the cake for 2-3 hours before serving.
    6. Soft, moist and chilled Tres Leches Cake is ready to serve, Enjoy!!!
    7. Store leftover cake refrigerated; cake stays fresh up to 3-4 days.

    Quick Tips: 

    1. Cake Flour Mix: You can easily make cake flour at home by adding cornstarch and all-purpose flour. For every cup of cake flour called for the recipe, measure 1 cup of all-purpose flour. Remove 1 Tbsp. of all-purpose flour from the measurement and replace with 1 Tbsp. of cornstarch. Whisk to combine and sift flour mixture. Cake flour is ready.
    2. Milk Mixture: For milk mixture to make it light, add 2% milk instead of whole milk.
    3. Pricking & Soaking: When you prick the cake, do not prick it all the way down, just prick half way. Leave the cake for soaking for at least 2 hours, more soaking times makes better moist and soft cake. If you let the cake soak overnight, cover the cake with cling wrap and refrigerate.
    4. Cake Serving Plate: For this cake use high edge plate or deep dish, as the milk mixture might run out the sides as you pour over it.
    5. Garnish: Traditionally Maraschino cherries are used to garnish Tres Letches cake, but fruits like strawberries, blueberries, blackberries and raspberries also goes well with this cake.


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    2 comments:

    1. Thank you for the perfect Tres leches 🙂

      ReplyDelete
      Replies
      1. Hi Darshana,

        Thank you so much for your feedback, glad you liked this recipe!!!😊

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