Prep 1 hr
Cook 1 hr
My sister's favourite cake. This one only took three tries to get everything right, but WOW. A new family favourite that made a splash with its 2007 Christmas dessert table debut. (Note: This is NOT a traditional recipe, this MY interpretation of a traditional recipe. Therefore, this recipe DOES NOT and WILL NOT ever correctly include "goats milk" because I don't like it, and I don't cook with it.)
- 8 eggs, separated
- 1 1⁄2 cups sugar
- 2 teaspoons baking powder
- 2 cups white flour
- 8 tablespoons cold water
- 1 (8 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
- 1 cup whole milk
- 1 teaspoon vanilla
- 12 maraschino cherries, drained
- 1 teaspoon ground cinnamon
- 2 pints heavy cream
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
- Make cakes a few hours ahead, cream sugar and yolks together until light yellow.
- Add flour and baking powder, stir to combine.
- Add 8 tablespoons water. Stir.
- Beat egg whites until stiff peaks form, fold into batter.
- Pour into two 10-inch, greased spring-form pans.
- Bake at 325°F, until browned on top, about 35 minutes. Do NOT under bake.
- Allow to cool, remove from pans.
- Whisk together condensed, evaporated, and whole milk, with vanilla.
- Put one cake on serving platter, poke holes with fork.
- Pour 1/2 the milk mixture, slowly, over cake, until absorbed.
- Dissolve the gelatin in the 2 tablespoons of cold water.
- Whip the heavy cream until soft peaks form.
- Microwave gelatin for 7-10 seconds, until warm and fluid.
- Add to cream, whipping constantly, until stiff peaks form.
- Frost the soaked cake layer with whipped cream.
- Sprinkle top with cinnamon.
- Place the second layer on top of the frosted layer.
- Pierce with fork, gently pour remaining milk mixture over cake, slowly, until absorbed.
- Frost cakes with remaining whipped cream.
- Garnish with cherries.
- Refrigerate overnight, serve cold.
I've tried the recipe myself and found it deligthful and easy to make. As anyone can see by the name, it's a three milk cake. Feel free to choose your milk, be it goat, sheep, rat, or sperm whale -(Any mammal will do.) There are so many variations in Latin America that one can hardly dismiss the recipe for the lack of goat's milk. Try it yourself before commenting.*** MY taste buds say Yak! I've been a mammalian all my life and am fluent in several animal calls. You should try Yak Milk. :)
Just by reading the ingredients.. it's wrong. Yes, tres leches has 3 milks..but you are forgetting an important milk.. the goat's milk. Addendum to the person that made the comment... I did make this AS DIRECTED by the recipe. It didn't taste right. BEFORE I rated the recipe. For fairness! However, I made it again with the goat's milk it makes a HUGE difference with the richness of the recipe. I lived 6 years throughout Central and Southern America and that was how they made it.. yes tres leches means "3 milks" (I do speak 7 dialects of Spanish) but it was not right for MY tastebuds