How To Make Tres Leches Cake

How To Make Tres Leches Cake

Today on Sugar Spun run I’ll be showing
you how to make a tres leches cake. Hey everyone Sam here and today I’m very
excited to show you how to make a Tres Leches cake. Hopefully I’m saying that
right. I am trying my best. This cake is really pretty simple to make. It’s a
sponge cake; really light and fluffy and we’re going to be soaking it in three
different kinds of milk, or tres leches. Again, hopefully I’m pronouncing that
okay, nobody gets one me in the comments. We’ll see. Alright, so the first thing
that you’re going to want to do is pre-heat your oven to 350 degrees
Fahrenheit. Next you are going to need five large eggs. So what we’re gonna do is
we’re gonna be separating these eggs. You’re gonna want your whites in one
bowl and your yolks in another. You’re going to need both parts. Now the easiest
way that I’ve found to separate egg whites and yolks is you just want to
break the shell in half. Get a nice clean break, and then just kind of pass the
yolk back and forth and catch it with either half. That white is gonna fall
through until you; into your whites container, and then you can just place the yolk in your other measuring cup, or bowl that you have. Now after separating
each egg I like to take the white and pour it into the container that I’m
going to be using it in. So I have here a very clean, grease free bowl. This is
where we’re gonna be whipping our egg whites. So I’m gonna just pour the egg
white in there and then we’re going to repeat the steps with the rest of our
eggs. We’re going to be whipping these egg whites to stiff peaks. So it is so
important that we do not get any bit of yolk in with egg whites. That’s why after
I after i break each egg i’m gonna go ahead and pour the white into my new
clean bowl. That way if i’m separating an egg and i get a little bit of yolk in
there it’s not gonna contaminate all the whites I’ve already broken,
otherwise you’re gonna end up very frustrated. You’re gonna waste a lot of
eggs that way. So here’s the fun fact. Sometimes people
see a little bit of red in my eggs and they think I’m eating baby chickens or
fertilized eggs. Let me tell you that is not the case. All of my eggs come fresh
from my parents chickens. We have no roosters over there. So we’re definitely
not eating baby chicks. Usually if there’s a little bit of red it’s because
the chicken might be a new layer. It might be a little bit stressed out. It’s
not a baby chicken it’s perfectly safe to eat, which you can always fish out the
imperfections if you want. You don’t usually see this in grocery store eggs
because they go through a process called candling where any eggs that have that
red, or that imperfection, are taken out. Usually given to bakeries or restaurants
to use. They’re just usually not given to consumers but there’s nothing wrong with
it. Now don’t get rid of those egg yolks.
You’re going to need them in a bit, but for now we’re just gonna focus on our
whites. So what we’re gonna do now is we’re gonna beat these to stiff peaks.
You’re going to want to use an electric mixer, and we’re gonna start by just
beating these egg whites on low speed until it’s foamy, and then we’ll
gradually increase the speed to high. Now, today’s recipe calls for two cups of
sugar, but you’re going to want to divide that. We’re gonna start with one of our
cups of sugar, and once your mixer is on high speed we’re going to add about two
tablespoons of this at a time to our egg white mixture. Now after each addition
you’re going to want to stir it until the sugar is dissolved. This is usually
about 10 seconds with your mixer on high speed, and then you’re going to want to
add another two tablespoons, and just repeat that until all of your sugar has
been added. Now we’re just going to continue to beat this on high speed
until we have a nice thick glossy meringue. And yes this is gonna take a couple minutes. We’re gonna get a little bit
bored of beating everything together. If you have a stand mixer it’s gonna make
the job a lot faster, easier for you. Now once you reach stiff glossy peaks; you
can see I’ve got stiff peaks here; they’re not folding over on themselves.
Then you can stop beating your egg whites. So you have a nice meringue here. We’re
gonna set that aside and move on. One thing I did want to know if you have a
stand mixer it’s gonna make things a lot faster, as I mentioned. I’ve been beating
this for about eight minutes. Part of that is because this hand mixer is a
little bit weak. I love it cuz it’s pretty and it’s my favorite color, but
I’m gonna go ahead and link to my actual favorite hand mixer. It’s a real
powerhouse and it’s less expensive than this one; in the description below. So
once your egg whites are nice and beaten you’re going to need a separate bowl. You want
this one to be nice size nice and clean. We’re gonna go ahead and move on to our
new bowl. We’re going to add 1/2 cup, or 1 stick, of softened unsalted butter, and
we’re also going to add our remaining 1 cup of sugar. Remember we added 1 cup in
with our egg whites. We have one cup left. This goes in now, and you’re going to
beat the butter and sugar together until they’re creamy and well combined, and I’m
just gonna be using my same mixer. It’s got a little bit of egg white on it. In the grand scheme of things it’s not going to matter. You can clean them
if you want I’m not that ambitious. Grab your egg yolks and we’re gonna add
these one at a time stirring after each addition. I wasn’t sure if I was gonna be
able to pull that off. Well aim for adding one at a time. We’re gonna just go
for two this time. Don’t worry everything’s going to be just fine. We’ll
add our vanilla at this point. You need one and a half teaspoons of vanilla extract. Now you’re going to need another bowl and you’re going to need two cups of all-purpose flour. And yes I know this recipe generates a lot of dishes. It’s a
lot of steps, but it is so worth it. Of course that’s also very easy for me
to say because I know when I’m done filming my husband is gonna wash all my
dishes. So we’re going to add two teaspoons of baking powder, and just a
teaspoon of salt, and just stir everything together until these dry
ingredients are nicely combined. Now bring back your butter and egg yolk
mixture and you’re also, at this point going to need 1 cup of a whole milk. We’re just gonna alternate adding our flour mixture and our milk to our butter mixture gonna add about a quarter of each of these at a time. We’re going to
stir well after each addition. Now at this point I don’t like to use my stand
mixer anymore I like to do everything by hand. You don’t want to over-beat these
ingredients. We want a light sponge cake. If you do everything with a mixer, you
could end up making things too dense. So those of you not familiar with Tres
leches cake: Tres, Tres leches cake: might not know that this milk is actually not
considered one of the three milks that we’re using. Those milks come after we’ve baked our cake and they’re what we’re going to pour over our cake. At this point all that’s left to do for our cake portion is we’re going to be adding our
egg whites into our flour mixture, and we’re gonna be folding those in. Now I
don’t know about you, but I’m pretty sure that this, everything in this bowl, is not
going to fit into this bowl, and my husband’s gonna hate me, but I’m gonna
need another bowl. Have a little bit of foresight. Just start with a larger bowl when you’re mixing your butter and your egg yolks together. I always add my egg ways all at once Now use your spatula to fold those egg
whites into the rest of your batter. Now you want to use a pretty gentle hand
when doing this. You don’t want to completely deflate your egg whites so
you don’t want to beat them really bad. You definitely don’t want to use your
electric mixer at this point, but you do want everything to be nicely combined.
Imagine if I tried to do all this in those littel bowls. Now when you’re
stirring this you might notice that the egg whites seem to clump up in little
balls. You want to make sure you kind of smash those against the side and work
those into the batter. Otherwise when you cut into your cake you’re going to have
sections that are just egg white in there. You don’t want that. You really
want to make sure everything is completely combined, and you have a
pretty smooth batter Again you don’t want to over mix this. You don’t want to
just beat the heck out of it, but you do want everything to be nicely combined.
And like I said a pretty smooth batter. Now you’re going to want a 13 by 9
baking dish. I usually use a glass baking dish, and you’re going to want to just
spray this with baking spray. Make sure it’s one that uses flour so your cake doesn’t stick. We’re just gonna pour our batter into our baking dish. Let’s take this over to our 350 degrees Fahrenheit preheated oven where it’ll need to bake for about 40 to 50 minutes. It’ll be a nice golden-brown color on top when it’s finished. So once this cake has finished baking you’re going to want to let it cool. I’ll usually let mine sit for about 30 minutes to an hour and then we’re
gonna poke holes all over it. You can use a wooden skewer. I just like to use a
fork we’re just gonna pierce this cake all over. This is just going to help make it so that
once we pour our three milks over the cake, it’s going to make sure they
all the milk gets nicely absorbed. Now let’s go ahead and make that three
milk, or tres leches, however you say it, mixture. We’re gonna start with
fourteen ounces of sweetened condensed milk. You want to get all of that condensed
milk in your bowl. You are also going to need a 12 ounce can of evaporated milk. and 1/2 cup of heavy cream. Some recipes
do use milk instead of heavy cream. I really prefer using the cream. I like
the consistency that it adds. It doesn’t make things too soupy or too soggy. So I
use heavy cream. And I also like to add just a half teaspoon of vanilla extract for a little extra flavor. And now once you have everything in your bowl I just
like to use a whisk to stir everything together. You want to get all of these
milks nicely combined, especially the condensed milk. That tends to sit on the
bottom and you want everything really well combined. Now we’re just going to
slowly and evenly pour this over our cake. I know it seems like a lot of
liquid, and it is, but our cake is, our nice sponge cake, is going to absorb all
of this while it sits. Now this cake should sit for several
hours, at least several hours, preferably overnight to let it absorb all of those milks that we just added. So I’m just gonna cover this with plastic wrap. We’ll go ahead and transfer this to the
fridge. Once your cake has had a few hours or preferably overnight to sit and
absorb all that liquid we’re gonna go ahead and pull it out, and now we can
make our whipped topping. Now you’re going to need one and a half cups of
heavy cream for this, as well as a half cup of powdered sugar and just a half
teaspoon of vanilla extract. Now you are definitely going to want to use an
electric mixer for this step we’re just going to beat everything together until
you get stiff peaks. You basically, you’re just stirring
everything together on high speed until you get a cool whip consistency, but this
is so much better than Cool Whip. This is looking pretty good. As you can see it’s
got a nice full volume. A nice cool whip like consistency, but better. So let’s go
ahead and pour this over our tres leches cake. This is looking and smelling
so good. Wo we are pretty much done at this point. This last step is completely
optional, but I like to add a little bit of ground cinnamon on top of my tres
leches cake. Now you can absolutely, a hundred percent, use that store-bought
ground cinnamon and just sprinkle it over top, but I’m gonna be a little extra today and I’m gonna grate some fresh cinnamon over my cake. And that is it. It smells amazing I can’t
wait to dig in. So let’s go ahead and cut ourselves a
slice. And that is how you make Tres Leches
cake. I might struggle to pronounce it but I don’t struggle to make it, or to
eat it. I really think you guys are gonna love this recipe. If you try it out,
please let me know what you think. I love hearing from you. Alright thank you so
much for watching and I will see you next time. mmm. This cake. It is so moist. It’s so
full of flavor and one of my favorite things is that it gets so much of that
milk soaked in but it’s not soupy or soggy. I think you’re gonna love this one. Hey if you guys enjoyed today’s, Tres, Tres Leches Cake, I would really appreciate it if you would give me a thumbs up. Make sure to subscribe, and hit that notification bell Also, if you enjoyed today’s recipe, here are a few others you might like as well. Who put that in there And that is how you make, ugh how do I say it?

14 thoughts on “How To Make Tres Leches Cake

  1. Dear Sugar Spun Run i like to be doing some Colouring On the Weekends and doing some and i like to be doing some Crosswords on the Weekend i like to colour and be careful with the Vainlla because it goes long way and i like to be doing some Milkshakes On summer days and i like to be doing some Colouring on Baked Tres Leches Cake can i adjust the powder saugr to my taste and cloud i do that and cloud i do that and cloud we some Muffins
    And ginerbreadmen For Chirstmas
    and cloud we Rainbow Cupcakes
    For the Hoildays and cloud we do that
    if okay
    and do you have some crosswords and cloud we do that
    I do not like power cuts and cloud i add some Lemon zest or orange zest
    can we do no bake chessecake and do you have crosswords if you do not have it that fine i can print it off there is notthing worng with that

  2. Love it I want to try 😋 I too like the center piece lol though my preference is the center most of centerpieces as it is✨*~totally crustless~*✨

    -thank you for sharing! (:

  3. I want to try this recipe, but it still intimidates me. Thank you for sharing your method. I might try it now.

  4. Donuts know the YouTube channel Emma's goodies?! She made this recipe and a bunch if other versions of it!! Ut was amazing!!! And so was urs!!!!

  5. First thing you learn in Spanish is to count to ten.. Uno dos tres..1 2 3 … Say it as: uno dose trace. Nicest recipe I have seen of this.. not soupy.. will have to try.👍

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