Image Source from cfeliciano74

Delightful Layered Tres Leches Cake Recipe

Tres Leches Cake, a classic Latin American dessert, has gained popularity across the globe for its moist and indulgent texture. This delightful cake is soaked in a mixture of three types of milk—evaporated milk, condensed milk, and heavy cream—giving it an exquisite richness that is simply irresistible. In this article, we will guide you through a layered Tres Leches Cake recipe that promises to be a showstopper at any gathering.

Ingredients

For the Sponge Cake:

• 225g plain flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 150g unsalted butter, at room temperature
• 300g granulated sugar
• 6 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 120ml whole milk

For the Tres Leches Soaking Mixture:

• 400ml evaporated milk
• 397g sweetened condensed milk
• 240ml heavy cream

For the Whipped Topping:

• 480ml heavy whipping cream
• 50g icing sugar
• 1 teaspoon vanilla extract
• A sprinkle of cinnamon (optional for garnish)
• Fresh berries (optional for decoration)

Equipment Needed

• Two 20cm round cake tins
• Mixing bowls
• Whisk or electric mixer
• Sieve
• Cooling rack
• Rubber spatula

Method

Step 1: Prepare the Sponge Cake

1. Preheat your oven to 180°C (350°F). Grease and flour the two cake tins.

2. In a bowl, sift together the plain flour, baking powder, and salt. Set aside.

3. In a separate large bowl, cream the unsalted butter and granulated sugar together using an electric mixer until pale and fluffy. This should take about 3-4 minutes.

4. Add the eggs, one at a time, mixing well after each addition. Incorporate the vanilla extract and blend until combined.

5. Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Begin and end with the dry ingredients, mixing until just combined.

6. Divide the batter evenly between the two prepared cake tins and smooth the tops with a rubber spatula.

7. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the centre comes out clean. Allow the cakes to cool in the tins for about 10 minutes before transferring them to a cooling rack.

Step 2: Make the Tres Leches Soaking Mixture

While your cakes are cooling, combine the evaporated milk, sweetened condensed milk, and heavy cream in a bowl. Mix well until fully combined.

Step 3: Soak the Cakes

1. Once the sponge cakes are completely cool, carefully slice each cake in half horizontally to create four layers in total.

2. Place the bottom layer of one cake on a serving plate or cake board. Using a fork, poke holes all over the surface.

3. Drizzle a quarter of the tres leches mixture over the first layer, allowing it to soak in. Repeat this process for the second and third layers of cake, ensuring to drizzle the soaking mixture generously.

4. Finally, on top of the last layer, place the second half of the cake (the other sponge) and drizzle the remaining tres leches mixture over it as well.

Step 4: Prepare the Whipped Topping

1. In a clean mixing bowl, whip the heavy cream, icing sugar, and vanilla extract together until soft peaks form.

2. Once whipped, spread the cream over the top and sides of the cake. Use a spatula or a cake scraper to create an even layer.

Step 5: Final Touches

Sprinkle a pinch of cinnamon on top for an added touch of flavour, and decorate with fresh berries if desired. Allow the layered Tres Leches Cake to chill in the refrigerator for at least 2 hours, or preferably overnight, before serving.

Conclusion

Layered Tres Leches Cake is not just a feast for the palate, but also a visual delight. Its rich, creamy texture coupled with the light sponge makes it an unforgettable dessert that will surely impress your guests. Serve it chilled, and watch as your loved ones relish each bite, truly a testament to the magic of this traditional Latin American treat. Enjoy your baking!