By Carolyn Casner, EatingWell
Translating to three milks cake, Tres Leches Cake is
a traditional Mexican sponge cake that's soaked in, you guessed it,
three kinds of milk, for the ultimate moist, decadent cake. Think of it
as a poke cake that we've lightened up with this easy recipe.
[post_ads_2]Nutrition profile
- Nut-Free
- Soy-Free
- Low Sodium
- Vegetari
Ingredients 20 servings
½ cup white whole-wheat flour
2 teaspoons baking powder
½ teaspoon salt
3 large eggs, at room temperature (see Tip)
½ cup granulated sugar plus 1 tablespoon, divided
2 teaspoons vanilla extract
½ cup low-fat milk
1 (14 ounce) can low-fat sweetened condensed milk
1 (12 ounce) can low-fat evaporated milk
1 cup heavy whipping cream
Sliced strawberries for garnish
Preparation
-
Prep
-
Ready In
Preheat oven to 350°F. Coat a 9-by-13-inch glass baking dish with cooking spray.
Combine all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl. Beat eggs, ½ cup sugar and vanilla in a stand mixer fitted with a paddle attachment (or with a hand-held electric mixer) on medium-high speed until very light and fluffy, about 10 minutes. Add half the flour mixture; mix on low speed until combined. Add milk and then the remaining flour mixture; mix until just combined. Evenly spread the batter into the prepared baking dish.
Bake the cake until lightly browned and springs back when gently pressed in the center, 20 to 25 minutes. Cool in the pan on a wire rack for 25 minutes.
Whisk condensed milk and evaporated milk in a medium bowl. Poke holes all over the cake with a fork. Slowly pour the milk mixture over the cake and around the edges. Cover and refrigerate at least 2 hours and up to 1 day.
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Just before serving, beat cream in a medium bowl with an electric mixer until soft peaks form. Add the remaining 1 tablespoon sugar and continue to beat until stiff peaks form. Spread the whipped cream over the cake. Top with strawberries, if desired.
Just before serving, beat cream in a medium bowl with an electric mixer until soft peaks form. Add the remaining 1 tablespoon sugar and continue to beat until stiff peaks form. Spread the whipped cream over the cake. Top with strawberries, if desired.
Tip: To bring eggs to room
temperature set them out on the counter for 15 minutes or submerge (in
the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
To make ahead: Prepare through Step 4 and refrigerate for up to 1 day; finish with Step 5 just before serving.
Equipment: 9-by-13-inch glass baking dish
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Nutrition information
Per serving: 190 calories; 6 g fat(4 g sat); 0 g fiber; 27 g carbohydrates; 5 g protein; 22 mcg folate; 50 mg cholesterol; 20 g sugars; 15 g added sugars; 333 IU vitamin A; 0 mg vitamin C; 141 mg calcium; 1 mg iron; 164 mg sodium; 277 mg potassium
Carbohydrate Servings: 2
Exchanges: 1 low-fat dairy, ½ other carbohydrate, ½ starch
