After years of eating tres leches cake, I finally learned how to make one. It was way less complicated than I expected. Although, there was a mishap where I almost forgot to add the vanilla.
The hardest part of this cake was waiting a full day to eat it. A tres leche cake is essentially a sponge cake, soaked in a three-milk sauce. Most recipes say to leave the cake in the fridge overnight to allow it to soak up the sauce.
The recipe started simply enough. Separate five eggs. The easiest way I’ve found to do this, without buying any special tool, is to juggle the yolk back and forth between the broken egg shell, letting the whites spill out. Then, I added sugar to the yolks and mixed by hand, while I let my electric mixer beat the whites.
After this, it was a simple mixing of ingredients, and the cake was ready to bake. But it wasn’t. I had poured the batter in the pan but realized I forgot the vanilla. I added it in, and used a rubber spatula to mix it in.
While the cake was baking, I mixed the three-milk sauce, hence the name tres leches cake. While the cake was warm, I had the task of pouring the sauce a little at a time and letting the cake absorb the milk. In the morning it was time to decorate and pour the rest of the sauce on.
I used blackberries and strawberries to decorate the cake and add some fruity flavor. As you can see, the pan I used was a little too deep, so as I was pouring the sauce, the cake started to look like a bowl of cereal.
I just left it out for a few minutes to absorb the excess milk and set in the fridge to finish the process. The end result was a delicious cake, but one so high in dairy, I could only eat a little at a time. Serve with coffee for a rich dessert.