Tres Leches is a sponge cake soaked in three different kinds of milk: evaporated milk, condensed milk, and heavy cream. This is a popular cake for desserts in many of the Latin American Cuisine. When I was reading about this on the Wiki, I came to know that this Tres Leches Cake is referred as pastel de tres leches or torta de tres leches or pan tres leches (“three milks bread”) in spanish.
I had this cake on my to do list ever since I have seen my BM buddies posting it. When the theme was Oceanic Cuisines, where we are to pick a country bordering on two or more oceans. I had great fun when I was deciding on this theme. In fact when I had Latin American cuisine couple of months ago, I couldn’t make it. So decided I would pick from that cuisine. Though this cake is very popular among different parts of the globe, I picked up Costa Rica which has both Pacific Ocean and Caribbean Sea boarding it.
I wanted to have a cake with height so used a 6″ cake pan. I could’ve sliced through it to make a sandwich cake. However, the climate has been extremely hot the last few days and I knew that my cream will never hold its peaks. So it was a quick slash on top and used the sprinkles that Rajani gave me when we had met recently. Both Hubby dear and Konda loved it, while boys refused to touch it. I liked the based much and though I have baked a cake with condensed milk, I feel I ought to make it again to enjoy the plain cake as well. I also kept it in fridge before serving, which made the cake little dense.
Step by Step Pictures for baking Eggless Tres Leches Cake Making the three milks for the Soaking
Eggless Tres Leches Cake
For the Cake
1 cup All Purpose Flour /Maida
3/4 tsp Baking Soda
3/4 tsp Baking Powder
200 ml Condensed Milk
1 cup Milk
1/4 cup Butter
1/2 tsp Vanilla Essence
50 ml Condensed Milk
1/2 cup Milk Powder
1/4 cup Water
1/4 cup Cream
Vanilla Essence Few drops
For Cream Frosting
1 cup Cream whipped
1/4 cup Sugar
How to bake Eggless Tres Leches Cake
For the Cake
Sieve the flour, baking powder and baking soda.
In another bowl cream the butter with condensed milk. Add vanilla essence and mix.
To the creamed condensed milk, add milk and flour alternatively and gently mix well.
Grease and line a round 6″ baking tin.
Preheat the oven at 185C
Pour into greased and lined baking tin.
Pour the cake batter into the prepared tin and bake for 30 to 35 minutes
Mine was down by 30 mins. You can do a toothpick or clean knife test to see if the cake is done.
Let it cool down for 30 mins.
For the Soaking
Since we don’t get evaporated milk, I used milk powder mixed in water and creamed it together with condensed milk and cream
I went ahead soaking the cake in the same tin, however you can change to a different try and soak.
I also didn’t slice through or make a sandwich cake. If you are keen on making a sandwich cake, then slice through the cake in the center and let it cool down, before pouring the milk over it.
I think 30 mins is fine for the cake to soak all the soak, though I left it overnight.
In our hot climate its extremely tough to get soft peaks when you whip the cream. Still I tried my best. You can also whip it and again freeze for 10 mins for it to set.
Use powdered sugar when you whip it so that it gets mixed well quickly.
Frost the cake with the whipped cream and top it with sprinkles