Classic Tres Leches Cake (Print Version)
# Ingredients:
→ Cake Batter
01 -
1 1/2 cups (180g) all-purpose flour
02 -
1/3 cup (40g) cornstarch
03 -
2 teaspoons baking powder
04 -
Pinch of salt
05 -
6 medium eggs
06 -
3/4 cup plus 2 tablespoons (180g) sugar
07 -
1 packet vanilla sugar
08 -
1/3 cup (80g) butter
09 -
3 tablespoons (40ml) milk
→ Milk Soak
10 -
1 1/4 cups (300ml) sweetened condensed milk
11 -
3/4 cup plus 1 tablespoon (200ml) evaporated milk
12 -
1/2 cup (100ml) milk
13 -
2 tablespoons rum
→ Topping
14 -
1 3/4 cups (400g) heavy cream
15 -
2 tablespoons sugar
16 -
1 packet whipped cream stabilizer
17 -
1 teaspoon ground cinnamon
18 -
8.8 oz (250g) fresh strawberries
# Instructions:
01 -
Preheat oven to 350°F (180°C). Line a baking sheet (10x14 inches/25x35cm) with parchment paper. Mix dry ingredients.
02 -
Beat eggs with sugar over a water bath, then continue beating until thick and stable. Fold in the flour mixture, then stir in melted butter mixed with milk.
03 -
Spread the batter on the baking sheet and bake for 25 minutes.
04 -
Bring the milk mixture with rum to a boil. Poke holes in the warm cake and pour the milk soak over it. Let cool.
05 -
Whip the cream with sugar and stabilizer and spread over the cake. Dust with cinnamon and serve with strawberries.
# Notes:
01 -
Makes approximately 18 pieces and keeps in the refrigerator for at least 2 days.