Authentic home cooking from Spain, with US measurements. 
Tres Leches Cake
When I made the sugar-free condensed milk I shared in my previous post, I couldn’t resist making a dessert that goes hand in hand with this ingredient: tres leches cake. This cake is very popular in Latin America, and if you haven’t tried it yet, what are you waiting for? It’s incredibly moist and perfect for brightening up any meal or moment of the day.
The name of the dessert comes from soaking the cake in three types of milk: condensed milk, evaporated milk, and cream. In my case, I ran out of evaporated milk because I used it for the banana cheesecake I posted the other day, so I substituted it with regular milk. If you want a lower-calorie option, you can swap the cream for milk or use a lighter cream.
If you already have the condensed milk prepared from the day before, you’ll notice it thickens quite a bit in the fridge. Just take out the amount you need and warm it for a few seconds in the microwave to bring back its creamy, irresistible texture.
Ready to get started?
Tres Leches Cake
When I made the sugar-free condensed milk I shared in my previous post, I couldn’t resist making a dessert that goes hand in hand with this ingredient: tres leches cake. This cake is very popular in Latin America, and if you haven’t tried it yet, what are you waiting for? It’s incredibly moist and perfect for brightening up any meal or moment of the day.
The name of the dessert comes from soaking the cake in three types of milk: condensed milk, evaporated milk, and cream. In my case, I ran out of evaporated milk because I used it for the banana cheesecake I posted the other day, so I substituted it with regular milk. If you want a lower-calorie option, you can swap the cream for milk or use a lighter cream.
If you already have the condensed milk prepared from the day before, you’ll notice it thickens quite a bit in the fridge. Just take out the amount you need and warm it for a few seconds in the microwave to bring back its creamy, irresistible texture.
Ready to get started?
Open in Cookpad AppSteps
- 1
As with all cakes, first mix the two flours with the baking powder in a bowl, and preheat the oven to 350°F (180°C).
- 2
In another bowl, beat the eggs with the erythritol until the mixture is pale yellow and fluffy. This will make the cake much lighter.
- 3
Add the milk, oil, and vanilla extract to the egg mixture.
- 4
Once combined, add the wet ingredients to the dry ingredients and mix well until you have a smooth batter. If you see any lumps, add a splash more milk until they dissolve.
- 5
Pour the batter into a silicone pan or a pan greased with oil or butter to prevent sticking.
- 6
Bake in the middle of the oven for about 25 minutes, or until a toothpick or knife inserted in the center comes out clean.
- 7
While the cake is still warm, poke holes all over the surface with a fork or knife, going all the way to the bottom. The more holes you make, the better the milk mixture will soak in and the moister the cake will be.
- 8
Mix the three milks in a bowl. After poking holes in the cake (while it’s still in the pan), pour the milk mixture over the cake and let it cool. Once it’s no longer warm from the oven, cover with plastic wrap and refrigerate for about 4 hours or overnight so the cake can fully absorb the liquid.
- 9
Even though it’s hard to resist, this cake gets better the longer it stays in the fridge, as it becomes even more moist throughout.
- 10
If you enjoyed this recipe, please share it to help me reach more people! :)
If you want to share your creations on Instagram, tag me @la.vidaabocados or use the hashtag #fatimalavidaabocados so I can see them!
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