Easy No Bake Tres Leches Cake
- Yield: 10 1x
- Category: Dessert
Ingredients
Scale
- 300 g sweetened condensed milk (approximately ¾ of a 14 oz can)
- 400 g evaporated milk (equivalent to 1 14 oz can)
- 60 g heavy cream (¼ cup, or use milk for a lighter cake)
- ¼ tsp cardamom powder (start with ⅛ tsp, taste, and adjust*)
- 35–40 ladyfingers (about 1.5 packs with 24 ladyfingers each)
- 1.5 cups heavy cream for decoration
- Optional: freeze-dried strawberries and pistachios for decoration
Instructions
- Whisk evaporated milk, sweetened condensed milk, and heavy cream in a bowl to create the three-milk mixture. Add a small amount of cardamom powder (if using) and adjust the flavor to your liking.
- In a clean dish (7×11″ used here), tightly stack ladyfingers to form one layer. Trim ladyfingers to fill any gaps.
- Use a ¼ cup measure to drench the ladyfingers with half of the milk mixture. Don’t worry about it looking like a lot; the ladyfingers will absorb the milk.
- Wait 10-20 minutes for the ladyfingers to soak up most of the milk mixture.
- Repeat with a second layer of ladyfingers.
- Place the dish in the fridge for approximately 2 hours.
- Whip up heavy cream to stiff peaks.
- Spread half of the heavy cream on top of the ladyfingers, using an offset spatula to even it out.
- In the other half of the cream, add food color if desired. Transfer to a piping bag and decorate as you please.
- Add crushed freeze-dried strawberries and chopped pistachios for the finishing touch.
- Serve and savor!
Notes
- Cardamom adds a Rus Malai flavor, but you can use cinnamon or vanilla essence if you prefer.
- The number of ladyfingers depends on your pan size; aim for 35-40 for the right milk-to-ladyfinger ratio.
