Teresa's Recipes
Tres Leches Cake with Berries
Tres Leches Cake, or 'Three Milks Cake', is a beloved dessert that hails from Latin America, celebrated for its incredible moisture and rich, creamy texture. This delightful rendition features a luscious blend of three milks—sweetened condensed milk, evaporated milk, and whole milk—soaked into a fluffy sponge cake, crowned with a cloud of whipped cream, and garnished with vibrant raspberries and blueberries. Each bite is a harmonious burst of sweetness and creaminess, making it not just a dessert but an experience that transports you to the sun-drenched landscapes of Latin America. Enjoy this cake chilled for a refreshing treat on warm days or as a show-stopping centerpiece for your next gathering!
Ingredients
- 1 cup, fresh Raspberries
- 1 cup, fresh Blueberries
- 2 tablespoons (for whipped cream) Powdered sugar
- 2 cups, divided Whipping cream
- 1 cup Sweetened condensed milk
- 1 cup Evaporated milk
- 1 cup Whole milk
- 1 teaspoon Vanilla extract
- 4 large Eggs
- 1 cup Granulated sugar
- 1/2 cup, softened Unsalted butter
- 1/4 teaspoon Salt
- 1 1/2 teaspoons Baking powder
- 1 1/2 cups All-purpose flour
Dietary Notes
- Servings: 12
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Calories: 380
- Fat: 20g
- Carbs: 47g
- Protein: 6g
- Sodium: 150mg
- Sugar: 30g
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
- Gradually add the flour mixture to the wet ingredients, alternating with the whole milk. Start and finish with the flour mixture, mixing just until combined to avoid overmixing.
- Pour the cake batter into the prepared baking dish and smooth the top with a spatula for an even bake.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 5 minutes.
- While the cake is cooling, prepare the tres leches mixture. In a large bowl, whisk together the evaporated milk, sweetened condensed milk, and 1 cup of the whipping cream until smooth and well blended.
- After the cake has cooled slightly, poke holes all over the surface with a fork or skewer. This will allow the tres leches mixture to soak in beautifully.
- Slowly pour the tres leches mixture over the cake, ensuring it seeps into the holes. Cover the cake with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the cake to become extra moist.
- Before serving, whip the remaining 1 cup of whipping cream with the powdered sugar until stiff peaks form. Spread the whipped cream evenly over the top of the chilled cake.
- Garnish with fresh raspberries and blueberries before slicing and serving. Enjoy this indulgent treat chilled!