Directions:
- Preheat oven to 350°F.
- Cake:
- Grease and lightly flour a 9 x 13 baking dish.
- Sift flour, baking powder, and salt together.
- Separate the egg yolks and whites.
- Beat the whites until very foamy and frothy.
- Set aside.
- In a large mixing bowl, cream the sugar, egg yolks, and vanilla extract with an electric mixer.
- Continue mixing and slowly add the milk.
- Then start adding the flour mixture, a little at a time, until all the flour is incorporated and the batter is smooth.
- Finally, use a spatula to gently fold in the beaten egg whites until completely mixed.
- Pour batter into a greased and lightly floured 9 x 13 baking dish.
- Bake for 35 to 45 minutes, or until a toothpick stuck in the middle comes out clean.
- Allow cake to cool on a wire rack for 20 minutes.
- Now it's time to get fancy.
- Invert the cake onto a jelly roll pan or a baking tray with a raised edge on it – something to catch the syrup!
- Use a fork to repeatedly pierce the top of the cake.
- Milk Syrup Whisk together the sweetened condensed milk, evaporated milk, heavy cream and rum in a mixing bowl, until well blended.
- Pour syrup over the cake a little at a time, until it soaks through.
- This is a cake that demands patience!
- Pour the milk syrup slowly and let it soak in.
- Use your fork to help it along a bit, piercing here and there through the syrup until it soaks in.
- Keep doing this until most of the milk syrup is absorbed.
- Don’t worry if there is still a pool of syrup around the bottom of the cake, it will gradually soak in.
- Cover the now syrup-drenched cake in plastic wrap and refrigerate for at least three hours before frosting.
- Frosting: Beat the egg whites with the cream of tartar in a large bowl until they form stiff peaks.
- Set aside. In a separate pan, mix the water, sugar, and
- Corn syrup.
- Cook over a high heat, stirring constantly until a candy thermometer reads 230°F.
- Remove from heat. While beating the egg whites
- With an electric mixer, immediately pour the hot syrup into the egg
- Whites; continue beating for about five minutes.
- Let frosting cool in refrigerator.
- With a wet spatula, spread a thick layer of the frosting on the cake.
- To serve, cut individual squares, top with a red maraschino
- Cherry, and serve cold.
- Variations
- Banana Variation To make a Banana Tres Leches Cake, add 1/3 cup banana liqueur to the milk syrup, omit rum and reduce the evaporated milk to 3/4 can.
- Cuatro Leches
- This is the basic tres leches cake with a toping of dulce de leche (a caramel sauce).
- If you want to serve this, follow recipe instructions above. Serve the cake in a bowl or round sundae dish.
- Add a layer of dulce de leche around the sides of the cake in the bowl.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 457.74 Kcal (1916 kJ) | ||
| Calories from fat | 69.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.75g | 12% | |
|---|---|---|---|
| Cholesterol | 111.82mg | 37% | |
| Sodium | 185mg | 8% | |
| Potassium | 224.77mg | 5% | |
| Total Carbs | 91.34g | 30% | |
| Sugars | 71.9g | 288% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 7.2g | 14% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 2.2mg | 12% | |
| Calcium | 92.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 258.44 Kcal (1082 kJ) | ||
| Calories from fat | 39.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.38g | 12% | |
|---|---|---|---|
| Cholesterol | 63.13mg | 37% | |
| Sodium | 104.45mg | 8% | |
| Potassium | 126.91mg | 5% | |
| Total Carbs | 51.57g | 30% | |
| Sugars | 40.6g | 288% | |
| Dietary Fiber | 0.27g | 2% | |
| Protein | 4.06g | 14% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.2mg | 12% | |
| Calcium | 52.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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