Latin Americas Sponge Cake Dessert - Tres Leches Cake

Tres Leches cake, also known as "three milks cake," is a popular and delicious dessert with its origins rooted in Latin America. The exact origin of Tres Leches cake is a matter of debate, as several countries claim to be the birthplace of this delectable treat. However, it is widely believed to have originated in Central America or Mexico.

The concept of soaking a cake in a mixture of three types of milk-evaporated milk, sweetened condensed milk, and whole milk or cream is the defining characteristic of Tres Leches cake. The use of these three milks gives the cake its rich and moist texture.

The origin story often credited to Nicaragua involves a brand of condensed milk, known as "Leche Condensada," which was introduced by the Nestle company in the early 20th century. Legend has it that a recipe for Tres Leches cake was printed on the label of the condensed milk can, contributing to the widespread popularity of the dessert.

In Mexico, Tres Leches cake gained popularity during the mid-20th century. One popular story attributes its creation to a team of Nestle executives in the 1950s who were promoting the company's dairy products. The recipe for Tres Leches cake was purportedly developed as a way to boost the sales of evaporated and condensed milk.

Today, Tres Leches cake has become a staple in many Latin American cuisines and is enjoyed by people around the globe. Its irresistibly moist texture and sweet, milky flavor continue to make it a favorite dessert for those with a sweet tooth. The popularity of Tres Leches cake has led to its incorporation into various culinary traditions, making it a delightful and enduring treat with a rich history.

Tres Leches Cake Recipe;

Ingredients:
For the Cake:

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 5 large eggs
• 1 teaspoon vanilla extract

For the Three Milks Mixture:

• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 1 cup whole milk

For the Topping:

• 2 cups whipped cream
• Ground cinnamon for garnish (optional)

Instructions:

1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.

2. Make the Cake:

• In a bowl, whisk together the flour, baking powder, and salt.
• In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Pour the batter into the prepared baking dish and smooth the top.

3. Bake:
Bake the cake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

4. Prepare the Three Milks Mixture:

• In a bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk.

5. Soak the Cake:

• Once the cake is baked and still warm, use a fork or skewer to poke holes all over the surface of the cake.
• Pour the three milks mixture evenly over the cake, allowing it to absorb the liquid. Refrigerate the cake for at least 2 hours or overnight to let the flavors meld.

6. Add the Topping:

• Before serving, spread whipped cream over the chilled cake.
• Optionally, sprinkle ground cinnamon on top for garnish.

7. Serve:

• Slice and serve the Tres Leches cake chilled. Enjoy the moist and delicious layers!

This Tres Leches cake is a delightful treat, perfect for celebrations or as a sweet ending to a special meal. Feel free to get creative with variations by adding different flavorings or toppings to suit your taste preferences.

Tres Leches Cake Recipe Videos:

How to Make Tres Leches Cake;

Easy Tres Leches Cake Completely From Scratch;

Easy Tres Leches Cake Recipe | Three Milk Cake;

References;

1.  Raichlen, Steven (1998). Salud Y Sazon: 200 Recetas De LA Cocina De Mama Todas Bajas En Grasa, Sal Y Colesterol! (in Spanish). Rodale. ISBN 978-0-87596-474-4.
2. Raichlen, Steven (1998). Salud Y Sazon: 200 Recetas De LA Cocina De Mama Todas Bajas En Grasa, Sal Y Colesterol! (in Spanish). Rodale. ISBN 978-0-87596-474-4.
3. Hoskinson, Brad. Albanian Cookbook: Traditional Recipes for The Home Cook. Brad Hoskinson.
4. The Rough Guide to Europe on a Budget. Rough Guides UK. 2012-05-17. ISBN 978-1-4093-5877-0.
5. Avila, Carolina (1997). Sabor!: A Guide to Tropical Fruits and Vegetables and Central American Foods. Litografía e Imprenta LIL. p. 180. ISBN 978-9977-47-226-3. This dessert is a Costa Rican favorite. Its origin is in México, but it is savored throughout Central America and South America.
6. American Bookseller. Vol. 16. Bookseller's Publishing, Incorporated. 1993. ...if you've never tried the Mexican dessert called tres leches, this is a good place to sample the moist cake.
7. South Florida Folklife. Univ. Press of Mississippi. 1994-01-01. ISBN 978-1-61703-455-8.

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