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Rum-Infused Mexican Tres Leches Cake
Created by: Howcan Team
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs
- 1 cup white sugar
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1/4 cup heavy cream
- 1/4 cup rum
- 1 cup heavy cream, for topping
- 2 tablespoons powdered sugar, for topping
- 1 teaspoon vanilla extract, for topping
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a 9x13 inch baking dish.
- In a medium bowl, whisk together 1 cup of flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.
- Separate the egg yolks from the whites. In a large mixing bowl, beat the egg yolks with 3/4 cup of sugar until light and fluffy. Stir in 1/3 cup of milk, and 1 teaspoon of vanilla extract. Gradually stir in the flour mixture until just combined.
- In a separate bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the batter. Pour the batter into the prepared baking dish.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let cool for 10 minutes.
- In a large bowl, combine the sweetened condensed milk, evaporated milk, 1/4 cup of heavy cream, and 1/4 cup of rum. Pierce the surface of the cake with a fork several times. Slowly pour the milk mixture over the cake, allowing it to soak in. Cover and refrigerate for at least 4 hours or overnight.
- Before serving, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form. Spread over the top of the cake. Enjoy!
The history of Mexican Tres Leches Cake dates back to the 19th century, with its origins in Central America. This decadent dessert is a sponge cake soaked in three types of milk: evaporated milk, condensed milk, and heavy cream. The addition of rum adds a delightful twist to this traditional recipe, infusing it with a rich and aromatic flavor. Renowned chefs in Mexico, such as Martha Ortiz from Dulce Patria in Mexico City, have elevated this classic dessert, making it a must-try for visitors. For the best version of this dish, head to La Monarca Bakery in Los Angeles, where they expertly infuse the cake with rum, creating a moist and flavorful treat. The key to a perfect Tres Leches Cake lies in achieving the ideal balance of moistness from the milk soak and a light, airy sponge cake, making it a delightful indulgence for any occasion.
50 min
12
380 calories
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