Tres Leches Cake with Dulce de Leche - A Delicious and Moist Mexican Dessert

Indulge in this irresistible Tres Leches Cake with Dulce de Leche. This Mexican classic is made with a sponge cake soaked in three different types of milk, resulting in a moist and creamy texture. Topped with a luscious caramel sauce, this dessert is perfect for any special occasion or as a sweet treat to satisfy your cravings. Prepare yourself for a delightful journey of flavors that will leave you wanting more.

Ingredients

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 eggs, separated
• 1 cup granulated sugar
• 1/3 cup whole milk
• 1 teaspoon vanilla extract
• 1 can evaporated milk
• 1 can sweetened condensed milk
• 1 cup heavy cream
• 1 cup dulce de leche
• 1/4 cup powdered sugar
• 1 teaspoon ground cinnamon (optional)
• Fresh strawberries or cherries for garnish (optional)

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the egg yolks with the granulated sugar until light and fluffy. Mix in the milk and vanilla extract.
4. Gradually add the dry ingredients to the egg yolk mixture and mix until well combined.
5. In another bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter until just combined.
6. Pour the batter into the prepared baking dish and smooth the top.
7. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. While the cake is baking, prepare the tres leches mixture. In a large bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream.
9. Once the cake is done, remove it from the oven and let it cool for a few minutes.
10. Using a toothpick or fork, poke holes all over the top of the cake.
11. Slowly pour the tres leches mixture over the cake, allowing it to absorb the milk mixture. Let the cake sit at room temperature for about 30 minutes, periodically spooning the milk mixture over the top to ensure even absorption.
12. Meanwhile, in a small saucepan, heat the dulce de leche over low heat until warm and pourable.
13. Once the cake has soaked up most of the milk mixture, drizzle the warm dulce de leche over the top, spreading it evenly with a spatula.
14. In a small bowl, whisk together the powdered sugar and ground cinnamon (if desired). Sprinkle the cinnamon sugar mixture over the cake for added flavor and visual appeal.
15. Refrigerate the cake for at least 2 hours or overnight to allow the flavors to meld and the cake to fully absorb the milk mixture.
16. When ready to serve, garnish with fresh strawberries or cherries if desired. Slice and enjoy!

Interesting Facts