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–+ servings

Decadent Tres Leches

Discover the luscious delight of Decadent Tres Leches, a moist and creamy Latin American dessert soaked in three types of milk and topped with fluffy cream. Perfect for any celebration.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12 people
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 180 g wheat flour (Type 405)
  • 40 g cornstarch
  • 2 tsp baking powder
  • 1 pinch salt
  • 6 size M eggs
  • 180 g sugar
  • 1 pack vanilla sugar
  • 80 g butter
  • 40 ml milk
  • 300 ml sweetened condensed milk
  • 200 ml evaporated milk
  • 100 ml milk
  • 2 tbsp rum
  • 400 g cream
  • 2 tbsp sugar
  • 1 pack cream stiffener
  • 1 tsp cinnamon
  • 250 g fresh strawberries

Equipment

  • Mixing bowls
  • Whisk or hand mixer
  • Baking tray (25 x 35 cm)
  • Baking paper
  • Pot for the soaking syrup

Method
 

  1. Preheat your oven to 180°C (top/bottom heat) or 160°C (fan oven) and line a 25 x 35 cm baking tray with baking paper.
  2. In a bowl, mix the flour, cornstarch, baking powder, and a pinch of salt. Set aside.
  3. In a metal bowl, beat the eggs, sugar, and vanilla sugar over a water bath until sugar dissolves.
  4. Whip the egg mixture at high speed for about 10 minutes until fluffy.
  5. Sift the flour mixture over the egg foam and fold it in gently.
  6. Melt the butter and fold it into the batter along with the milk.
  7. Pour the batter into the prepared baking tray and smooth it out.
  8. Bake for about 25 minutes until a toothpick comes out clean; let the cake cool slightly.
  9. In a pot, combine the sweetened condensed milk, evaporated milk, regular milk, and rum; bring to a brief boil and then remove from heat.
  10. Poke several holes in the warm cake with a wooden skewer and slowly pour the syrup over the cake.
  11. Let the cake cool to room temperature.
  12. Whip the cream, sugar, and cream stiffener until stiff peaks form, adding cinnamon for flavor.
  13. Spread the whipped cream over the cooled cake and top with fresh strawberries.

Nutrition

Calories: 290kcalCarbohydrates: 34gProtein: 5gFat: 15gSaturated Fat: 9gCholesterol: 80mgSodium: 150mgPotassium: 200mgSugar: 18gVitamin A: 600IUVitamin C: 3mgCalcium: 100mgIron: 1mg

Notes

Make sure to whip the eggs and sugar until light and fluffy for the best texture. Use a wooden skewer to poke enough holes in the cake for even syrup absorption. Let the cake cool before adding the cream to maintain its fluffy texture. Store in an airtight container in the fridge for up to 5 days or freeze wrapped tightly for longer storage. Consider adding a layer of dulce de leche for extra decadence!
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