How to Make Tres Leches Cake

Hey , I'm John Cannell .

And today on preppy kitchen , we're making an amazing cake .

So let's get started .

First off , set that oven to 3 50 °F grab a nine by 13 inch baking pan and we're gonna butter it really quickly .

You could also use baking spray if that sparks joy for you .

This cake is not really gonna get unmounted .

It's gonna stay in the pans so you don't have to worry too much .

That's all done .

Now , we're gonna add two cups or 240 g of all purpose flour into a bowl measuring this out with a scale for best results .

I am so excited for this cake because it is one of my all time favorites .

Half a teaspoon of salt .

You go and three quarters of a teaspoon of baking powder .

We're gonna whisk this up .

Our scale is done .

And now here's the deal .

We have five eggs .

We're gonna separate them and whip both of them .

Grab a medium bowl and a large bowl , separate those eggs out .

This cake is a little special .

It's because one , it's soaked with delicious sweetened condensed milk , evaporated milk and cream .

But two it doesn't have butter in it .

It's like a sponge cake .

So that lets you soak the cake .

Have a big airy structure inside and uh it's not gonna fall apart and it does some really nice things .

You want a cake that can absorb all those delicious milks .

Whites go into the large bowl and the yolks go into theme bowl .

Try not to get yolk in the egg whites .

If you're nervous about that and being a bit cavalier , you can uh separate them one at a time into a bowl and dump them out in a conveyor belt and five eggs .

So like I said , is one of my favorite cakes .

You can .

Pardon my pronunciation .

But my mom is from Mexico and a lot of our relatives would have them at parties .

I love creamy , like just amazing dreamy desserts that aren't too sweet that are like just clouds of deliciousness and a re cake really fits the bill .

OK ?

The one more thing that I need one and a quarter cups of sugar and I'm putting this into a bowl just because of the way I'll be adding it in .

Hey , I'm John Cannell .

And today on preppy kitchen , we're making an amazing cake .

So let's get started .

First off , set that oven to 3 50 °F grab a nine by 13 inch baking pan and we're gonna butter it really quickly .

You could also use baking spray if that sparks joy for you .

This cake is not really gonna get unmounted .

It's gonna stay in the pans so you don't have to worry too much .

That's all done .

Now , we're gonna add two cups or 240 g of all purpose flour into a bowl measuring this out with a scale for best results .

I am so excited for this cake because it is one of my all time favorites .

Half a teaspoon of salt .

You go and three quarters of a teaspoon of baking powder .

We're gonna whisk this up .

Our scale is done .

And now here's the deal .

We have five eggs .

We're gonna separate them and whip both of them .

Grab a medium bowl and a large bowl , separate those eggs out .

This cake is a little special .

It's because one , it's soaked with delicious sweetened condensed milk , evaporated milk and cream .

I'm adding the remaining cup of sugar to my egg yolks and I'm gonna mix this up until it's pale fluffy and like it'll be thickened and gooey .

Once you have that beautiful like thick lemony mixture , lemony in color , not taste .

We're gonna add in half a cup or 100 and 20 ml of milk as well as two teaspoons of a nice vanilla .

I was really curious about how this cake was invented and where and when and it is quite the conundrum .

A lot of disagreements , but like probably Nicaragua .

There's a lot of soaked cakes in the world though .

We're gonna pour our yolk mixture into the dry mixture .

This gets mixed until it is just combined .

You definitely don't wanna overmix it fold that flour mixture into the yolk .

It'll get a little bit thick , but we're gonna fix that with the egg whites .

I think it's in Armenia .

There's a version of this cake that uses like three different types of milk .

I think , cow milk , goat milk .

And um , there's one other , since we have the goats on the farm , we get to enjoy goat milk sometimes when they're in milk with their kids .

Goat milk is so good .

Oh my gosh , it's really good .

So now we're gonna grab our stiff yolk mixture .

Looks so beautiful .

It's almost a shame to disturb it .

And in two batches , we're gonna fold this in instead of using butter , we really used our eggs , the whites got fluffed up to the heavens so that we can have a mixture that really rises up and the yolks which have some delicious fats and they're rich and flavorful .

Uh got whisked in with the egg whites .

Second batch of whites , keep folding and now we're gonna be even more careful .

So I'm swirling down the bottom and cutting through the middle , folding in the egg whites .

This is ready to go into our pans .

Cake is so easy and delicious .

Pour that right in and we're gonna level it off , use that spatula just to level the cake off .

It's fairly thin and it bakes pretty quickly .

And when that happens , you just wanna have things as level as possible going into the oven .

My cake is ready to go into the oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean .

While our cake bakes , we're gonna make our amazing concoction of the .

So that starts off with 1 12 ounce can of evaporated milk , which is lovely for cooking with as well and making sauces two thirds of a cup of whole milk .

And you go and finally 1 14 ounce can of my very most favorite thing in the world , sweetened condensed milk .

If you add sweetened condensed milk to your coffee in the morning , it is like starting off the day with such a jolt of the most delicious sugar in the world .

If you were just drinking this straight or pouring it on your cake , it would be too sweet .

So the nice thing is these other milks really add like a nice bit of richness , but also they water it down and some people think that adding the milk to your cake was a way of preserving like a stale cake .

But two it doesn't have butter in it .

It's like a sponge cake .

So that lets you soak the cake .

Have a big airy structure inside and uh it's not gonna fall apart and it does some really nice things .

You want a cake that can absorb all those delicious milks .

Whites go into the large bowl and the yolks go into theme bowl .

Try not to get yolk in the egg whites .

If you're nervous about that and being a bit cavalier , you can uh separate them one at a time into a bowl and dump them out in a conveyor belt and five eggs .

So like I said , is one of my favorite cakes .

You can .

Pardon my pronunciation .

But my mom is from Mexico and a lot of our relatives would have them at parties .

I love creamy , like just amazing dreamy desserts that aren't too sweet that are like just clouds of deliciousness and a re cake really fits the bill .

OK ?

The one more thing that I need one and a quarter cups of sugar and I'm putting this into a bowl just because of the way I'll be adding it in .

Grab a mixer .

You could also use a stand mixer for this .

I'm gonna beat these egg whites on high until they're foamy and doubled in size .

It should take about a minute .

Once your egg whites are nice and foamy , we're gonna add in one quarter cup of sugar , but add it in slowly , don't add it in all at once .

Sprinkle it in slow .

This gives you the best stiffest peaks because it gives the sugar a chance to dissolve in the egg whites and really just give you that volume you want .

We're gonna mix this on high until you have stiff peaks will be about three minutes .

So right now , you can see how much volume these egg whites are taking on .

They're gonna have large pockets of air inside of that cake and in those pockets will rest sweetened , condensed milk , evaporated milk and cream for an amazing combination .

And look at these peaks , they're stiff .

See it stands up straight .

That's nice .

This set aside for just a moment .

I'm adding the remaining cup of sugar to my egg yolks and I'm gonna mix this up until it's pale fluffy and like it'll be thickened and gooey .

Once you have that beautiful like thick lemony mixture , lemony in color , not taste .

We're gonna add in half a cup or 100 and 20 ml of milk as well as two teaspoons of a nice vanilla .

I was really curious about how this cake was invented and where and when and it is quite the conundrum .

A lot of disagreements , but like probably Nicaragua .

There's a lot of soaked cakes in the world though .

We're gonna pour our yolk mixture into the dry mixture .

This gets mixed until it is just combined .

You definitely don't wanna overmix it fold that flour mixture into the yolk .

It'll get a little bit thick , but we're gonna fix that with the egg whites .

I think it's in Armenia .

There's a version of this cake that uses like three different types of milk .

I think , cow milk , goat milk .

And um , there's one other , since we have the goats on the farm , we get to enjoy goat milk sometimes when they're in milk with their kids .

Goat milk is so good .

Oh my gosh , it's really good .

So now we're gonna grab our stiff yolk mixture .

Looks so beautiful .

It's almost a shame to disturb it .

And in two batches , we're gonna fold this in instead of using butter , we really used our eggs , the whites got fluffed up to the heavens so that we can have a mixture that really rises up and the yolks which have some delicious fats and they're rich and flavorful .

Uh got whisked in with the egg whites .

Second batch of whites , keep folding and now we're gonna be even more careful .

So I'm swirling down the bottom and cutting through the middle , folding in the egg whites .

This is ready to go into our pans .

Cake is so easy and delicious .

Pour that right in and we're gonna level it off , use that spatula just to level the cake off .

It's fairly thin and it bakes pretty quickly .