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Tres Leches Cake with Fresh Berries
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 (14 ounce) can sweetened condensed milk
- 1 (12 fluid ounce) can evaporated milk
- 1 1/2 cups heavy cream
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a 9x13 inch baking dish.
- In a medium bowl, sift 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 the milk and vanilla. 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. Allow the cake to cool completely in the pan.
- In a large bowl, combine the sweetened condensed milk, evaporated milk, and 1 cup of heavy cream. Pierce the surface of the cake with a fork and pour the milk mixture over the cake, allowing it to soak in. Refrigerate the cake for at least 4 hours or overnight.
- Before serving, whip the remaining 1/2 cup of heavy cream until stiff peaks form. Spread the whipped cream over the top of the cake and arrange the fresh berries on top. Slice and serve the Tres Leches Cake with fresh berries.
Tres Leches Cake, a beloved Latin American dessert, has a rich history dating back to the 19th century. Originating in Central America, this decadent cake is soaked in three types of milk—evaporated milk, condensed milk, and heavy cream—resulting in a moist and luscious texture. The addition of fresh berries on top adds a burst of vibrant color and a delightful contrast to the cake's sweetness. Renowned chefs like Tres Leches Cake pioneer, Chef Paulina Abascal, have elevated this classic dessert by incorporating seasonal berries, creating a visually stunning and delectable treat. Today, the best versions of Tres Leches Cake with fresh berries can be savored in authentic Latin American restaurants, particularly in regions with a strong culinary heritage such as Mexico and Cuba. The key to a perfect Tres Leches Cake lies in achieving the ideal balance of moistness from the milk soak and the natural sweetness of the fresh berries. For those seeking a twist on the traditional recipe, some chefs experiment with infusing the milk mixture with additional flavors like rum or coconut, adding a unique touch to this timeless dessert. Whether enjoyed in a bustling city eatery or homemade with love, Tres Leches Cake with fresh berries is a delightful indulgence that continues to captivate dessert enthusiasts worldwide.
50 min
12
320 calories
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