Try this Costa Rica Tres Leches recipe
- Carbohydrate 33.5944174938609 g
- Cholesterol 46.6473227044964 mg
- Fat 13.7690004910525 g
- Fiber 0.37800000667572 g
- Protein 6.16553899291862 g
- Saturated Fat 8.34460789431962 g
- Serving Size 1 1 Serving (105g)
- Sodium 264.287555396207 mg
- Sugar 33.2164174871851 g
- Trans Fat 1.03872129608892 g
- Calories 280 calories
Step-by-step
- Preheat oven to 350ºF (180ºC). Grease and lightly flour a 9x13 inch rectangular baking dish (pyrex glass baking dish is good), or a round spring form cake pan will also work see note below: Set aside.
- Beat the 6 egg whites until soft peaks form. Add the sugar and self-raising flour, the 6 egg yolks and the ice water.
- Pour batter into prepared pan, and bake in oven at 350ºF for 25-30 minutes, or until a toothpick inserted in center of cake comes out clean. (Make the Tres Leches Syrup while cake is baking). Remove cake from oven and place cake (Do NOT remove cake from baking dish) on wire cooling rack.
- Note: I used a round spring form pan did not remove the cake but it took about 45 minutes to cook instead of 25-30.
- To Make The Tres Leches Syrup:
- In a large bowl combine the evaporated milk, sweetened condensed milk and the 2 cups whole milk. Mix well. Stir in a little rum if desired.
- With a fork, toothpick or wooden skewer, poke holes all over top of cake and pour the Tres Leches syrup over the top of cake until completely absorbed.
- Once cake has cooled sufficiently, refrigerate cake in baking dish for at least 3 hours or preferably overnight before frosting with whipped cream
- Makes 9 - 12 servings.
A properly soaked slice yields thick, milky drops when pressed gently with a fork, balancing a spongy crumb with rich dairy hydration. Fresh dairy is paramount here since the flavor profile relies entirely on the combination of whole milk, evaporated milk, and sweetened condensed milk. Avoid common pitfalls by applying these technical adjustments during preparation:
- Whip egg whites to soft peaks before incorporating sugar and self-raising flour to maintain the structure necessary for absorbing liquids.
- Pierce the warm cake thoroughly with a wooden skewer to create uniform channels for the syrup penetration.
- Refrigerate the soaked dessert for a minimum of three hours, or preferably overnight, allowing the crumb to fully stabilize before topping with whipped cream.
- Bake in a 9x13 inch glass pyrex dish at 350 degrees Fahrenheit for 25 to 30 minutes, checking doneness by inserting a toothpick into the center until it emerges clean.
Chilling time transforms the texture from soggy to cohesive. Proper refrigeration hours ensure clean cuts are achieved when serving.
