A tres leches cake also known as pan tres leches (“three milks bread”), is a sponge cake or butter cake soaked in 3 kinds of milk: condensed milk, evaporated milk and heavy cream. That’s how it got it’s name – tres leches cake meaning 3 milks cake.
- 6 eggs
- 300 g sugar
- 1 vanilla
- 300 g flour
- 1 baking powder
- 300 g ready caramel
- 1 liter of milk (3.5% fat)
- 750 ml cream (unwhipped hopla)
- 250 ml of coffee milk (10% fat)
- Beat egg whites with sugar until firm as whipped cream, add egg yolks one at a time and continue to mix to unite mixture.
- Add the flour together with baking powder and mix with a large spoon or wire.
- Pour the mixture in a pan coated with butter and flour (35x20x6).
- Place to bake in preheated oven at 200 C for the first 10 minutes, then reduce temperature to 180 C and bake for 20 minutes.
- Allow to cool (but not too much, it should be lukewarm). In a meanwhile mix all types of milk.
- Invert lukewarm cake on a towel and put half of mixed milk in the baking tray. Then put the inverted cake in the pan and pour over the remaining milk.
- Leave to soak milk around 2 hours. Then cut in cubes, cover with foil and put in the refrigerator for several hours to cool well.
- Top with liquid caramel.
If you want to prepare homemade caramel, there you go.
- 200 g sugar
- 2 tablespoons water
- 200 ml milk cream
- 20 g butter
- a pinch of salt
- Heat sugar and water on a medium heat until sugar is completely melted and caramelized. It’s very important not to add the other ingredients until sugar becomes reddish glassy and lump-free.
- Remove from heat and add butter. Stir, return to heat and add previously warmed cream and a pinch of salt. Mix well and leave to simmer on medium heat for about 5 minutes.
- Density and color of the caramel will depend on the length of cooking and the cooking temperature. If you cook it longer, you’ll get denser and darker caramel.