Hello my non-existing readers.
Ever since I watched Buzzfeed’s WORTH IT series on the episode where they compare three cakes from three different places at extremely different price points, I got seriously attracted to this cake called “Milk & Berries” from Porto Bakery.
They say that the cake is basically a Tres Leches Cake served as a layered cake with whipped cream and generous piles of berries. So an intense research on that particular subject was on for a good two weeks.
Tres Leches, which translates to ‘three milk’ is a well-loved cake in South America and its surroundings. The holy trinity of milk – which includes your everyday full cream milk, evaporated milk and condensed milk – are mixed and then poured over a spongecake, creating an out-of-this world moist and tender cake. Personally, I have never tried this cake anywhere before but the idea of having a cake so fluffy, moist and so-very deliciously vanilla is just up my alley.
There are plenty of Tres Leches cake recipes ’round the world wide web, it was overwhelming. So I decided to combine recipes from my favourite Mexican cuisine connoisseur, Chef Rick Bayless, and the lovely Pioneer Woman, Ree Drummond (whom I aspire to be). It was a gamble – but heck yea it was worth it!
Tres Leches Cake
adapted from Rick Bayless’ “Coffee Infused Tres Leches Cake” & The Pioneer Woman’s “Tres Leches Cake”
yields 9×13 inch cake
1 1/2 cup all purpose flour
2 tsp baking powder
1 tsp salt
6 large eggs (room temp, separated)
A pinch of cream of tartar (optional)
1 cup sugar
1/3 cup water
2 tsp vanilla extract
1 1/2 cup heavy whipping cream
6 tbsp icing sugar
Maraschino cherries for garnish
Tres Leches mixture
1 cup milk
1 can evaporated milk
1/2 cup condensed milk
1 . Preheat the oven to 350F / 175C . Grease and flour a 9×13 inch pan.
2. In a small bowl, mix together flour, baking powder and salt. Set aside.
3. In a standing mixer, beat egg whites and cream of tartar (optional) until it reaches a stiff consistency (but not dry!). Transfer beaten egg whites into a smaller bowl, set aside.
4. Back to the standing mixer bowl, add in the yolks and sugar, beat until pale and thick. Add in vanilla extract & water – mix well.
5. Sieve all the dry ingredients into the yolk mixture and mix well.
6. With a spatula, fold in the egg whites in small amounts – folding well after each addition until just combined (do not overmix).
7. Pour batter into the prepared pan and bake for 25-30 minutes (poke the middle of the cake with a toothpick at 25 minutes mark, if it comes out clean, it’s done). Let the cake cool down to room temperature.
8. When the cake is slightly cool, using a fork, poke holes onto the cake – make sure that the cake is thoroughly poked to make it easier for the milk to sink in later. Set aside and let it cool for 10-20 more minutes.
9. While waiting for the cake to cool down, mix the milk, evaporated milk & condensed milk together. Set aside.
10. When the cake has cooled to the touch, pour the tres leches mixture over the cake. Distribute the mixture to all parts of the cake to make sure they are equally soaked. Let it sit for min. 3 hours to overnight (best).
11. To serve, whip the cream and icing sugar until thick and spread on top of the cake. Garnish with maraschino cherries on top.
I decided to half the amount of condensed milk to make it less sweet than the original recipes because American recipes can get waaay too sweet for my taste but you can still taste the yummy condensed milk throughout the cake!
You will find other recipes that don’t require you to separate the eggs and even use butter; however, I think this kind of cake need a more airy spongecake – not a dense one,so using the separated egg method and little fat is the way to go.
All and all, this.cake.was. BOMB.
I personally LOVE this cake. It has a lovely milky taste, bouncy, tender texture and perfectly moist. No soggy business around here, because the amount of liquid used to soak the cake is spot on – not too little and not too much.
My parents and co-workers also gave great review for this cake / My cake received positive reviews from my parents and co-workers. I guess I’ll be making more in the future!