Description
This Tres Leches Cake with Fruit is a moist and luscious Latin American dessert featuring a light sponge cake soaked in a rich three-milk mixture, topped with fresh strawberries, mango, and whipped cream. The cake is infused with subtle vanilla and almond flavors, making it a perfect, refreshing treat for any occasion.
Ingredients
Cake
- 1 ½ cup all-purpose flour
- 2 tsp baking powder
- 1 tsp kosher salt
- 3 extra-large eggs, at room temperature
- 1 cup granulated sugar
- 1 tsp pure vanilla extract
- ½ cup whole milk
Milk Mixture
- 1 ¼ cups heavy cream
- 1 (12 ounce) can evaporated milk
- 1 (14 ounce) can sweetened condensed milk
- 1 tsp pure almond extract
- Seeds scraped from 1 vanilla bean
Fruit Topping
- 5 cups sliced strawberries
- 3 cups mango pieces, same size as strawberry slices
- 4 Tbsp granulated sugar
Whipped Cream Topping
- 1 pint whipping cream
- ½ cup powdered sugar
- 1 tsp pure vanilla extract
- Powdered sugar for dusting
- Lime zest for garnish
Instructions
- Preheat and Prepare Pan: Heat the oven to 350°F (175°C) and butter a 9×13-inch baking dish thoroughly to prevent sticking.
- Mix Dry Ingredients: In a small bowl, sift together the all-purpose flour, baking powder, and kosher salt. Set aside.
- Beat Eggs and Sugar: Using a stand mixer fitted with the paddle attachment, beat the eggs, 1 cup granulated sugar, and vanilla extract at medium-high speed for 10 minutes until the mixture becomes fluffy and light yellow.
- Incorporate Dry Ingredients and Milk: Reduce mixer speed to low, gradually add half of the sifted dry ingredients, followed by the whole milk, then the remaining dry ingredients. Finish combining gently by hand with a rubber spatula.
- Bake the Cake: Pour the batter into the greased pan and smooth the top. Bake for 20 to 25 minutes until a tester inserted into the center comes out clean and the cake springs back lightly when touched.
- Cool the Cake: Remove from oven and cool in the pan on a wire rack for 40 minutes.
- Prepare Milk Soak Mixture: In a medium bowl, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract, and vanilla bean seeds until combined.
- Poke Cake Holes: Use a bamboo or grilling skewer to poke holes evenly over the cooled cake surface to allow absorption of the milk mixture.
- Soak Cake with Milk Mixture: Slowly pour the milk mixture over the cake in stages, allowing each addition to be absorbed before adding more to ensure thorough soaking.
- Chill the Cake: Cover the pan tightly with plastic wrap and refrigerate for at least 8 hours, preferably overnight, to let flavors meld and cake absorb moisture.
- Prepare Fruit: Toss the sliced strawberries and mango pieces with 4 tablespoons of granulated sugar and let sit to macerate.
- Whip Cream: In a chilled bowl, beat the whipping cream, powdered sugar, and vanilla extract on high speed until medium to stiff peaks form, about 1 minute.
- Dust Cake and Serve: Before serving, dust the chilled cake with powdered sugar and cut into 12 squares.
- Plate Dessert: Arrange sugared strawberries and mango around each cake square, top with a dollop of the sweetened whipped cream, and finish with a touch of fresh lime zest for brightness.
Notes
- Ensure eggs are at room temperature to achieve a better batter rise and texture.
- Gradual soaking of the milk mixture is key to prevent sogginess and allows even absorption.
- Allow the cake to chill overnight if possible for optimal flavor and texture.
- Fresh lime zest adds a refreshing citrus note that complements the sweet fruit topping perfectly.
- Use a bamboo skewer gently to avoid breaking the cake apart when poking holes.
