Serves 12
Directions
- 1Crack 6 eggs into a medium-sized bowl.
- 2Separate the yolks into a medium/largish bowl (or the bowl of a stand mixer).
- 3Using a hand blender, beat the yolks on high speed.
- 4Slowly add 3/4 cup (165 grams) of granulated sugar gradually until all the sugar is added and the mixture is light.
- 5Beat in 3/4 teaspoon (2 grams) of vanilla extract and 1/2 cup (120 milliliters) of whole milk until thoroughly combined.
- 6Separately, beat the egg whites on high speed until they begin to turn frothy.
- 7While continuously beating, add 1/4 cup (55 grams) of granulated sugar in batches until all the sugar is added.
- 8Keep beating until you get nice medium stiff peaks.
- 9Fold the egg yolk mixture and egg white mixture together until you get a homogenized pale yellow mixture.
- 10Separately, whisk together 1 1/2 cups (225 grams) of all-purpose flour, 1/2 teaspoon (3 grams) of fine sea salt, and 1 1/2 teaspoons (7 grams) of baking powder until thoroughly combined.
- 11Add the flour mixture to your fluffy mixture and fold together until thoroughly combined, creating a sponge cake batter.
- 12Prepare a 9x13 baking pan by spraying it with non-stick cooking spray or greasing with butter.
- 13Pour the sponge cake batter into the prepared pan.
- 14Bake in the oven at 350 degrees Fahrenheit (175 degrees Celsius) for 25 to 30 minutes, or until a toothpick inserted comes out clean.
- 15Place the cake aside and let it cool completely.
- 16To make evaporated milk from scratch, take 3 1/2 cups (820 milliliters) of whole milk and put it in a medium-sized sauce pot.
- 17Place it on the stove and lightly simmer, stirring occasionally, for 25 minutes or until reduced to about 1 1/2 cups (350 milliliters).
- 18In a medium-sized bowl, add 14 ounces (400 milliliters) of sweetened condensed milk, 12 ounces (350 milliliters) of evaporated milk, beans from one vanilla bean (optional), and 1/2 cup (120 milliliters) of heavy cream.
- 19Whisk the milk mixture together until thoroughly combined.
- 20Grab your cooled sponge cake and prick the entire cake with a fork, being careful not to rip the cake.
- 21Pour all of your triple milk mixture on top of your sponge cake.
- 22Cover it with plastic wrap and place it in the fridge for at least one hour, ideally overnight, for the milk to soak in and evenly disperse.
- 23To make dulce de leche, in a medium-sized sauce pot, combine 4 cups (1 liter) of whole milk and 1 1/4 cup (270 grams) of granulated sugar.
- 24Mix the sugar and milk together, then place it on your stove over medium-low heat.
- 25Let the sugar dissolve, and as soon as it comes to a simmer, reduce the heat to medium-low.
- 26Gently simmer and reduce while stirring often for about 1 1/2 hours, or until thickened and a nice deep brown, being careful not to let it burn.
- 27Once done, take the dulce de leche off the stove and let it cool to room temperature.
- 28Pull your fully moisturized cake from the fridge.
- 29Add a generous amount of your dulce de leche on top, saving any unused portion.
- 30Spread the dulce de leche evenly all over the top of the cake.
- 31Separately, whip 1 cup (240 milliliters) of heavy cream with 1 tablespoon of granulated sugar until you get a beautiful fluffy whipped cream.
- 32Spread all of your whipped cream on top of your soaked tres leches cake.
- 33Gently sprinkle some ground cinnamon all over the top of your cake, going lightly.
- 34Serve the cake ice cold.
- 35Take a nice sharp knife and cut the cake into 12 even squares.
- 36Plate your cake and optionally add some macerated strawberries (strawberries sliced, tossed in a few tablespoons of sugar, and left to sit for a minute or two until juices come out).
- 37Spoon the macerated strawberries on top, dig in, and enjoy.
Ingredients
- 6 eggs
- 0.75 cup granulated sugar
- 165 grams granulated sugar
- 0.75 tsp vanilla extract
- 2 grams vanilla extract
- 0.5 cup whole milk
- 120 ml whole milk
- 0.25 cup granulated sugar
- 55 grams granulated sugar
- 1.5 cups all-purpose flour
- 225 grams all-purpose flour
- 0.5 tsp fine sea salt
- 3 grams fine sea salt
- 1.5 tsp baking powder
- 7 grams baking powder
- non-stick cooking spray or butter
- 3.5 cups whole milk
- 820 ml whole milk
- 14 ounces sweetened condensed milk
- 400 ml sweetened condensed milk
- 12 ounces evaporated milk
- 350 ml evaporated milk
- 1 vanilla bean
- 0.5 cup heavy cream
- 120 ml heavy cream
- 4 cups whole milk
- 1 liter whole milk
- 1.25 cup granulated sugar
- 270 grams granulated sugar
- 1 cup heavy cream
- 240 ml heavy cream
- 1 tbsp granulated sugar
- ground cinnamon
- strawberries, sliced
- few tablespoons sugar
Equipment
medium-sized bowlstand mixerhand blenderwhisk9x13 baking panovenmedium-sized sauce potforkplastic wrap
Tips
- Don't overbake the sponge cake.
- Let the cake cool completely before adding the milk mixture.
- Prick the entire cake with a fork to help it soak up the milk.
- Ideally, let the cake soak in the fridge overnight for even dispersion of milk.
- Serve the cake ice cold.
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