Friday, July 17, 2009

Authentic Tres Leches cake & recipe

Posted by Marilyn at 1:26 PM

I'm not a huge fan of these cakes, I'll have it here and there but I have come across a very good recipe and just had to share it with you. I'm making a tres leches cake for my nephew tomorrow (preschool graduation). I have started to make the cake and soak it with the milks then put it in the refrigerator today so I can decorate it tomorrow. That's how it should be done, so that you give it plenty of time to soak in and grab all the flavor. So this cookbook I got from Mexico, well not me but a relative brought it as a gift. I've added a little rum extract to mine, you don't have too, but since I'm not adding a filling I wanted to do that. So here it goes and I really hope you try it, very easy to make and really good too.


Vanilla Genoise (cake)

8 eggs (separated)
2 0z. butter room temp (1/2 stick)
3/4 cup sifted flour
1 1/2 tsp. baking powder

Tres leches:

1 1/2 cups of evaporated milk
1 1/2 cups of condensed milk
1 cup of half & half
1/3 cup rum or 1 tbs rum extract (optional)

Chantilly Cream

2 cups of whipping cream
8 tbs of powdered sugar (sifted)
1/2 tbs vanilla extract

Directions for Genoise:

In a mixer on high speed beat (balloon whisk) egg whites until stiff peaks form. Remove from mixer and set aside in a separate bowl. In your mixer on high speed again beat (balloon whisk) your yolks and sugar and mix until thick & creamy, add vanilla and butter. Sift your flour and baking powder in another bowl. Slowly fold dry ingredients and yolk mixture into egg whites, alternating them until well combined. Grease and flour 8" pan and bake on 350 for 30-40 minutes. Using a toothpick in center to check if it's done. Remove and let cool on cooling rack.

Directions for Tres Leches:

Combine all 3 milks and rum (optional) in a blender and blend on medium speed for 30 seconds.
Once your cake has cooled return to baking pan and prick with a toothpick/skewer. Slowly add your milk using a large spoon to push down on cake so that milk is absorbed into cake. Once you've done that cover top of pan with foil and put in refrigerator overnight.

Directions for Chantilly cream:

In a mixer on high speed (balloon whisk) beat together heavy cream, sugar and vanilla until stiff peaks form. You are now ready to turn your cake over onto a covered board and decorate using the Chantilly cream. You can add fresh fruit topping to your cake if you'd like or decorate it any way you want. Enjoy!

6 comments on "Authentic Tres Leches cake & recipe"

Anonymous said...

How much sugar and vanilla? Not listed among the
list of ingredients for the vanilla genoise!! Oops!

Dori Schwaiger on March 1, 2010 at 10:25 AM said...

This recipe looks wonderful. I have a Dinner party coming up and I'm looking for a WOW desert. I am always watching my carbs and calories, I know this will do major damage. Sometimes it's fun to cheat a bit :)

Anonymous said...

How many does this feed?

Anonymous said...

This can not be a complete recipe. I personally keep running into that w/ this recipe.

Anonymous said...

Only 3/4 cup flour for so many eggs and all that milk for the Tres Leches syrup? Would be very soupy. Baking time seems too long for an 8" cake. How much sugar and vanilla not listed for cake recipe. Does not seem like I tried and true Authentic Tres Leches. I would be very skeptical about trying this recipe!

Marilyn on May 16, 2011 at 7:53 AM said...

Sorry ladies but this is exactly what the recipe says and I know it seems weird there is no vanilla in cake because of the milks I'm assuming, yes lot's of milk but it's absorbed by the cake, I have to agree it is very wet but that's the traditional tres leches in Mexico, I got this recipe from a pastry magazine that was brought from Mexico so just give it a try and let me know what you think. I have already tried it over and over an it'a a hit every time.

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