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How to Make Tres Leches Cake
Traditional tres leches cake, better than the one you buy at the store and it only costs about $5-$10 to make it!
Gather your ingredients.
Prepare and bake your cake as directed.
I substitute the water for milk and the oil for butter (same quantities).
While your cake is baking in the oven. Prepare your three milks: evaporated, condensed and regular. About 1 cup/can of each. Use non-fat and sugar-free for a "skinny" tres leches. 😉
Mix your milks in the blender.
Place your milk mixture into a pitcher and refrigerate while your cake is ready and cooled down.
Make sure your cake is COMPLETELY cool. Now grab a stick - the ones used for shishkabobs. Start poking holes in the cake.
Just like this. 💁
Poke everywhere, even corners.
Now add your three milks. SLOWLYYYYY. don't just pour it (if you pour it too quick, the top of the cake will be DRY and only your bottom will be moist.
If your cake isn't absorbing the milks well, poke holes with a knife where necessary. DO NOT use a fork or it will make your cake fall apart.
AGAIN POUR SLOWLY. If its necessary you can pour the milk from the cake pan back into the pitcher (carefully) and pour it on top again, just to make sure it's even and moist everywhere.
Once your done pouring all your milk... Refrigerate ⛄
Take your cake out, now it's ready to frost.
You can top it with meringue, I use cool whip because that's how my family likes it. I do prefer meringue though, it just takes a bit more time.
Meringue ingredients: 3 egg whites. 1 1/2 cups of sugar. 1/2 tsp vanilla extract (depends on strength, too much vanilla will make it bitter), 1 tbsp lime/lemon juice. 2 cups of water.
IMPORTANT: USE A METAL OR GLASS BOWL TO MIX EGG WHITES. MAKE SURE IT IS CLEAN AND DRY. Your egg whites should not be contaminated with any egg yolk or water. This can ruin your meringue.
Meringue instructions: beat the egg whites with an electric mixer until fluffy and starts to peak. Meanwhile boil your water with sugar on MED until it makes a syrup ( dissolve slowly with a whisk)
You should have your egg whites fluffed by the time your syrup is formed. Syrup should not be like candy, hard, or too watery, it should be in between. Eggs should be peaked. Slowly add the syrup to..
the egg whites. Continue beating, keep adding the syrup gradually and slowly. Beat until its all mixed. Now add the lime/lemon juice and vanilla gradually. Beat. Thats it, you're done!
Spread the cool-whip evenly.
Like that 💁
It looks like jiggly puff pooped on my cake lol but no, get creative and decorate it however you prefer.
...So how was your day today? 😊
Drain your maraschino cherries. You can use strawberries! 🍓Or mango, papaya, mandarin slices, peaches, fresh berries... Possibilities are endless. Just make sure to drain your fruit.
💁 I think this is the 7th time I've made this cake for family/friends they always request it and it's a big hit. 😊
Top with cherries and press down gently so they stay in place.
Im making it for my brother so I'm going to write on it with gel. 😊
Done! 🙌 hope you try it out, let me know how it turns out 😊 its always a success at my house.
Enjoy! Feel free to ask any questions. Remember to follow me on instagram: estela_arroyo 😄
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College student, Nicaraguan / Costa Rican , I love to cook and work out. 😜 follow me on instagram: @estela_arroyo 🌺