Tres leches cake is always the star of my potluck and summer gatherings, so very creamy, sweet and fruity.
Here’s a bit of history about this Latin-inspired confection. Pastel de Tres Leches, or “Three Milks Cake,” is thought to have originated in Central America. While there is some lively debate on the birthplace of this milk-soaked cake, most food historians believe it originated in Mexico.
Nineteenth century recipes exist for “antes,” or soaked cakes layered with custard, fruit and nuts, in the Mexican states of Sinaloa and Oaxaca. It’s not hard to follow the trail from these “antes” to the tradition of soaked cakes in Europe. Dishes such as Italian zuppa inglese, English trifles or Portuguese sopa dourada had been around for centuries.
This iconic cake became what it is today with the invention of canned milk. Canned milk was first developed in the mid-19th century, gaining popularity for military use during the World Wars. Around this time, Nestlé began printing recipes for tres leches cake on the back of the can.
This sponge cake is sweet by itself, and the hot milk soak makes it extra sweet and totally moist and creamy. The sprinkle of lime zest tempers the cake’s sweetness and brightens the flavors of the topping.
I top this cake with whipped cream, toasted coconut and fresh pineapple. Fresh seasonal berries or fruit would also be delicious. Try mangoes, strawberries, blueberries, raspberries or whatever you can find in your local market that’s in season. For an extra special topping, drizzle dulce de leche (canned caramel) over the top of the pineapple and coconut.
Use a high-sided 13- by 9-inch ceramic, metal, glass or disposable foil baking pan to allow for the cake to rise and for the addition of the whipped cream and fruit toppings. Serve the cake right out of the pan, by the scoop or slice. Sweet, refreshing and delicious.
Tres Leches Cake With Fresh Pineapple, Toasted Coconut and Dulce de Leche
For the cake:
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon kosher salt
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
1 cup whole milk, room temperature
For the three-milk sauce:
¾ cup whipping cream
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 teaspoon pure vanilla extract, or 2 tablespoons spiced rum
1 tablespoon lime zest, plus more for the topping
For the topping:
1 ½ cups whipping cream
¼ cup confectioners’ sugar
1 teaspoon pure vanilla extract
2 cups fresh pineapple, cut into bite-sized pieces
½ cup toasted sweetened coconut
1 (13.4-ounce) can Nestle La Lechera / Dulce de Leche, optional, use as much as you like to drizzle
Make the cake: Preheat the oven to 350 degrees. Spray a deep-sided 13- by 9-inch glass, ceramic, metal or disposable foil baking pan with baking spray. In a medium mixing bowl, whisk together the flour, baking powder and salt. In another medium mixing bowl, whisk together the eggs and vanilla. Set both aside.
With an electric mixer on medium speed, beat the butter and sugar until light and fluffy, about 2 or 3 minutes. Scrape the bowl. On low speed, slowly pour the egg mixture into the mixing bowl. On medium speed, beat until thick and smooth, about 1 minute. Scrape the bowl.
On low speed, gradually add the flour mixture to the bowl, alternately with the milk in five increments, beginning and ending with the flour. Beat just until combined after each addition. Remove the bowl from the stand and give the batter a few vigorous stirs, scraping the bowl as you go. Spread the batter evenly in the prepared pan, tap on the counter to level and settle the batter.
Bake for about 35 to 50 minutes, depending on the pan type, or until the cake is golden brown, springs back when lightly touched in the center and begins to pull away from the sides of the pan. A toothpick should come out with no crumbs or moisture attached.
Make the sauce: While the cake is baking, combine the cream, condensed milk and evaporated milk in a medium saucepan. Heat gently over medium heat, stirring often, just until the mixture becomes smooth and steaming. Do not boil. Stir in the vanilla and cool slightly off heat.
Cool the cake for 10 minutes. Punch holes with a toothpick over the top of the cake, about 1 inch apart. Slowly pour the warm milk sauce over the cake in stages, stopping to let the cake absorb the sauce before adding more. If you don’t use all the sauce, you can add more later as the cake cools. Let the cake cool completely, sprinkle with lime zest and then cover with plastic wrap and refrigerate until ready to frost and serve.
Just before serving, make the topping: With an electric stand mixer using the whisk attachment, whip the cream, confectioners’ sugar and vanilla extract on high speed until stiff enough to spread. Spread over the top of the cake, using a swirling motion. Top with fresh bite-sized pieces of pineapple and then sprinkle toasted coconut on top.
For an optional topping, add the canned Dulce de Leche to a microwave-safe bowl; microwave just to a pourable consistency. Drizzle over the top of the pineapple and toasted coconut. Sprinkle with more lime zest if you like. Cover loosely with plastic wrap and refrigerate until ready to serve. This cake tastes best cold from the refrigerator.
Makes 12 servings.
Source: Lorraine Fina Stevenski
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