Tres Leches is a very light cake, with many air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk- evaporated milk, condensed milk, and heavy cream.
Recipes for soaked-cake desserts were seen in Mexico as early as the 19th century, likely a result of the large cross-cultural transfer which took place between Europe and the Americas. Nicaragua is one of the countries where Tres Leches cake has become popular
Ingredients
Eggless Chocolate Sponge Cake
6x6x3-inch pan
¼ cup + 3 tbsp milk, warm
2 tsp instant coffee
1¾ cup + 3 tbsp cake flour
3 tbsp cocoa powder
1½ tsp baking powder
½ tsp baking soda
½ cup + 2 tbsp fine sugar
½ cup oil
½ cup plain yogurt
1 tsp vanilla extract
½ tsp salt
3 Milk Bath
⅓ cup sweetened condensed milk
1 tbsp cocoa powder
⅓ cup almond milk
⅓ cup whole milk
Chocolate Frosting
1¼ cup whipping cream
1 tbsp powdered sugar
1 tbsp cocoa powder
1 tbsp cocoa powder (added to half of the cream to make a darker shade)
Method
Eggless Chocolate Sponge Cake
In a glass, add warm milk and instant coffee. Stir until the coffee is dissolved completely. Set aside.
Sift all the dry ingredients: flour, cocoa powder, baking powder, baking soda. Set aside.
In a large mixing bowl, add sugar, oil, yogurt, vanilla extract and salt. Mix vigorously until well combined.
Add in the sifted dry ingredients in 3 batches, alternate with the milk mixture. Mix just until combined, do not over mix.
Add in the milk mixture in 3 batches, alternate with the sifted dry ingredients. Mix just until combined, do not over mix.
Transfer the batter into a 6x6x3 inch pan. Tap the pan on the table few times to release air bubbles.
Bake in preheated oven at 355°F for 30-35 minutes or until an inserted skewer comes out clean.
Let it cool. Trim off the dome if necessary.
Transfer the cake onto a non-stick parchment paper, with the base facing on top. That way you’ll get a nice flat surface.
Place the cake onto a larger pan, aluminium and any glassware is fine, as long as you can fit the cake in it.
Prick some holes in the cake. Set aside.
3 Milk Bath
In a glass, add condensed milk.
Sift in the cocoa powder. Mix until well combined.
Gradually add in the almond and whole milk. Mix until well combined.
Pour the milk over the cake slowly, as the liquid may takes a few seconds to sip in.
Cover the cake with cling film, and refrigerate it at least 1 hour or overnight.
Chocolate Frosting
In a large chilled bowl, add the whipping cream. Mix on low speed until slightly thickened.
Add in the powdered sugar and cocoa powder. Continue mixing on medium speed until soft peaks formed.
Transfer half the cream into another bowl. Cover and refrigerate one of the halves.
Add another 1 tbsp cocoa powder into the other half in order to get a darker shade. Mix until stiff.
Assemble the Cake
Spread evely the darker shade frosting on top of the cake.
Refrigerate for at least 30 minutes.
Bring out the other half of the refrigerated cream. Whisk for about 1 minutes or until stiff peaks formed. Transfer onto a piping bag.
Pipe strip lines on the cake.
Cake is ready to serve.
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