Go Back
+ servings
Tres Leches Cake | Mommy's Home Cooking
Print

Tres Leches Cake

This Tres Leches Cake is amazingly delicious! An ultra luscious cake soaked in a sweet milk mixture and topped with Italian meringue.
Course Dessert
Cuisine Venezuelan
Keyword cake, dessert, tres leches
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 12
Calories 285kcal
Author Oriana Romero

Ingredients

  • 9 eggs , separated
  • 1 1/2 cups sugar + 1 tablespoon
  • 2 teaspoon vanilla extract
  • 1 1/2 cup self-rising flour
  • 1 cup whole milk
  • 1 can (14oz) sweetened condensed milk
  • 1 can (12oz) evaporated milk
  • 1 can of Nestle table cream (see notes)

Italian Meringue:

  • 1 cup + 2 tablespoons sugar
  • 1/4 cup water
  • 4 egg whites
  • 1/2 teaspoon cream tartar
  • Pinch of salt

Instructions

  • Preheat oven to 350° F. Spray a 13x9 inches baking pan with baking spray. Reserve.
  • With an electric mixer on high speed beat the egg whites until stiff. Reserve.
  • In another bowl beat the egg yolks and 1 1/2 cups sugar for 5-8 minutes, or until the mixture is pale yellow color. Add vanilla and beat until incorporated. Gradually add flour and continue mixing until you have a homogeneous mixture. The mixture will look a bit thick, do not worry, it supposed to be like that.
  • With a spatula fold in the egg whites to the cake mixture.
  • Pour the mixture into the baking pan and bake for about 30 minutes, or until you insert a wooden toothpick in the center of the cake and it comes out clean. Remove from oven and let cool for 5 minutes.
  • In a small bowl mix whole milk with 1 tablespoon sugar.
  • Using a fork poke all over the top of the cake. Pour the milk and sugar mixture evenly over the top of the cake.
  • Mix condensed milk, evaporated milk and table cream; mix until well incorporated. Add this mixture evenly over the cake. Cover and refrigerate until most of the liquid is absorbed. 

Prepare the Meringue:

  • In a small saucepan over medium heat add the sugar and water. Mix with a spoon and cook until it reaches a temperature of 248º F.
  • Beat the egg whites with an electric mixer on medium speed until soft peaks, add the cream tartar, salt and 2 tablespoons of sugar. Reduce speed to low and pour hot syrup from the side of the bowl in a slow and steady stream. Increase speed to high and continue beating until stiff peaks and the mixture is cool and bright.
  • Turn on the broil of your oven and place the top rack in the middle.
  • Top the cake with the meringue creating swirls and peaks. You can also pipe the meringue if you prefer. 
  • Bake for 3 minutes; or until the meringue is lightly browned. In this step, you must be careful because the meringue can burn very quickly. To avoid accidents I do it with the oven door open.
  • Refrigerate cake until serving time.

Notes

NESTLE Media Crema Table Cream is available in most grocery stores (look in the international aisle) and on Amazon. If not available you can use heavy cream instead.
 
 
Looking for more Venezuelan sweet recipes?
 
 
 Did you make this recipe? Don't forget to give it a star rating below!
 
 
Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 285kcal | Carbohydrates: 55g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 124mg | Sodium: 73mg | Potassium: 126mg | Sugar: 42g | Vitamin A: 210IU | Calcium: 44mg | Iron: 1.3mg