Let’s recreate the famous Tres Leches Cake (Milk Cake) from L’ETO Caffe right in your own kitchen! Why spend a fortune on a tiny slice of cake when you can make a better and more affordable version at home?
This heavenly cake is light, fluffy, and soaked in a delightful three-milk mixture, inspired by the viral Milk Cake from L’ETO Caffe in London.
This Tres Leches Cake recipe is a homage to the viral Milk Cake from L’ETO Caffe. It features an ultra-light sponge cake soaked generously in a mixture of three milks, topped with luscious whipped cream and adorned with fresh berries. The result is simply divine: a cake that’s airy yet indulgent, with flavors that dance on your palate.
Tres Leches Cake (Milk Cake)
Ingredients
For the Cake Sponge:
- 3 eggs room temperature and separated into whites and yolks
- 1/2 cup of granulated sugar 110g, divided into two portions
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- 3 tablespoons of whole milk
- 2/3 cup of all-purpose flour 85g
- 1 1/2 tablespoons of cornstarch
- 1 1/4 teaspoons of baking powder
- 1/4 teaspoon of cream of tartar optional
For the Three Milk Mixture:
- 3/4 of a 14 oz can of sweetened condensed milk 300g
- 1 12 oz can of evaporated milk 350g
- 1/2 cup of milk 120g
- 1/4 teaspoon of cinnamon powder optional
For Decoration:
- 1 1/4 cups of heavy cream chilled and whipped to stiff peaks (300g)
- Fresh berries of your choice
Instructions
For the Cake Sponge:
- Preheat your oven to 350°F and prepare a 9-inch cake pan with parchment paper (no need for butter).
- In separate bowls, carefully separate the egg whites and yolks.
- In the bowl with the egg yolks, add half of the sugar, salt, and vanilla extract. Whisk until light and fluffy.
- Stir in the milk.
- Sift in the flour, cornstarch, and baking powder. Gently mix until combined.
- In another clean bowl, whisk the egg whites with cream of tartar until stiff peaks form. Gradually add the remaining sugar while whisking.
- Gently fold the egg whites into the cake batter in 2-3 additions.
- Pour the batter into the prepared pan and bake for 15-18 minutes until a toothpick comes out clean.
- Let the cake cool in the pan.
For the Three Milk Mixture:
- In a bowl, mix together the sweetened condensed milk, evaporated milk, regular milk, and cinnamon powder. Adjust the sweetness to your liking.
For Soaking and Decoration:
- Once the cake has cooled, poke holes all over the surface with a skewer.
- Carefully flip the cake out of the pan, remove the parchment paper, and place it back in the pan upside down.
- Slowly pour the three milk mixture over the cake, allowing it to soak in.
- Refrigerate the cake until it has absorbed the liquid.
- Carefully flip the cake onto a serving platter.
- Spread a thick layer of whipped cream on top and decorate with fresh berries.
- Serve and enjoy!
Notes
- Be careful not to get any yolk in the egg whites, as it may affect the meringue’s texture.
- You can reserve some of the milk mixture for serving, if desired.
- Store the cake in the fridge in an airtight container for up to 1 week.