اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
This tres leches cake recipe is deliciously soft and topped with rich whipped cream and crushed pistachios. Tres leches cake, sometimes called milk cake, is a popular Mexican dessert. This tres leches recipe is made up of a soft sponge soaked in a milk bath and topped with lightly sweetened whipped cream and crushed pistachios.
The milk bath is made up of a combination of evaporated milk, sweetened condensed milk and double cream making this milk dessert perfect for all those milk lovers. An authentic tres leches cake recipe and guaranteed to be the best you have tried. This cake will beat every and any store-bought cake. Each bite will just melt in your mouth!
So, I have seen this tres leches cake, otherwise known as milk cake, all over the internet and I decided to make it. I did some research, and it turns out that tres leches originates from Mexico. I had never actually had a milk cake up until about a year ago. My cousin was going on and on about milk cakes and how I should try to make them. I had seen them all over Instagram as well. So, I decided to see what all the fuss was about. Turns out everyone was right! This three-milk cake is delicious. So, I went about trying out different recipes to make my own version of milk cake.
My sponge cake is relatively simple. A few recipes use more egg yolks than egg whites, which poses a dilemma for me because I never know what to do with the extra egg whites, so I decided to use equal amounts of each. It worked and the cake still tastes so soft and delicious! I baked the cake in a 20cm tin which you could replace with an 8-inch or 7-inch cake. As 20cm is about 7.8 inches if you bake it in an 8-inch tin it would be slightly thinner and if you bake it in a 7-inch pan then it will be slightly thicker. It should be fine if you use either.
For my milk cake I decided to use evaporated milk, sweetened condensed milk and double cream. Some recipes use different combinations and ratios of milk. Some people use whole fat milk instead of double cream, but I like the taste of this particular combination. I had a bit of problem of thinking of how to use up the leftover sweetened condensed milk until I discovered a video on how to make frosting with condensed milk! I tried it and it was perfect! The evaporated milk comes in 170g tins. Why evaporated milk and the sweetened condensed milk is measured in grams is beyond me. I would have thought that it made more sense to measure it in volume, but it is what it is.
When you pour the milk bath on the sponge cake it will seem like a lot, but the sponge will end up absorbing the majority of it. You have to pour on the milk bath whilst the cake is warm. It helps the sponge soak up more of the milk bath. You should pour on the milk bath whilst the cake is still in the tin and let it rest. Usually, I leave mine to rest overnight, but if you’re in a rush you don’t have to leave it that long. You should leave it for at least an hour though. There will be some excess of the milk bath once the cake is removed from the tin. This is usually served alongside the cake.
I decorated the cream with some whipped cream and crushed pistachios. Some people add edible rose petals. I couldn’t find them anywhere though, so I just stuck with the crushed pistachios. This cake is so soft and moist but not too sweet. My dad said this was their favourite cake of mine yet. It is not overwhelmingly sweet and combined with the whipped cream it is perfect with a hot cup of tea.
I’m Sadia, the person behind The Aziz Kitchen. A 20-and-some year-old Muslim aspiring doctor and writer who loves to experiment with cooking, baking and all things food. On this blog you will find my favourite, delicious, family-friendly recipes.
Join me on my halal cooking adventures!