Today on Sugar Spun run I'll be showing you how to make a tres leches cake.
Hey everyone Sam here and today I'm very excited to show you how to make a Tres
Leches cake. Hopefully I'm saying that right. I am trying my best. This cake is
really pretty simple to make. It's a sponge cake; really light and fluffy and
we're going to be soaking it in three different kinds of milk, or tres leches.
Again, hopefully I'm pronouncing that okay, nobody gets one me in the comments.
We'll see. Alright, so the first thing that you're going to want to do is
pre-heat your oven to 350 degrees Fahrenheit. Next you are going to need
five large eggs. So what we're gonna do is we're gonna be separating these eggs.
You're gonna want your whites in one bowl and your yolks in another. You're
going to need both parts. Now the easiest way that I've found to separate egg
whites and yolks is you just want to break the shell in half. Get a nice clean
break, and then just kind of pass the yolk back and forth and catch it with
either half. That white is gonna fall through until you; into your whites
container, and then you can just place the yolk in your other measuring cup, or bowl that you have.
Now after separating each egg I like to take the white and
pour it into the container that I'm going to be using it in. So I have here a
very clean, grease free bowl. This is where we're gonna be whipping our egg
whites. So I'm gonna just pour the egg white in there and then we're going to
repeat the steps with the rest of our eggs. We're going to be whipping these
egg whites to stiff peaks. So it is so important that we do not get any bit of
yolk in with egg whites. That's why after I after i break each egg i'm gonna go
ahead and pour the white into my new clean bowl. That way if i'm separating an
egg and i get a little bit of yolk in there it's not gonna contaminate all the
whites I've already broken, otherwise you're gonna end up very
frustrated. You're gonna waste a lot of eggs that way.
So here's the fun fact. Sometimes people see a little bit of red in my eggs and
they think I'm eating baby chickens or fertilized eggs. Let me tell you that is
not the case. All of my eggs come fresh from my parents chickens. We have no
roosters over there. So we're definitely not eating baby chicks. Usually if
there's a little bit of red it's because the chicken might be a new layer. It
might be a little bit stressed out. It's not a baby chicken it's perfectly safe
to eat, which you can always fish out the imperfections if you want. You don't
usually see this in grocery store eggs because they go through a process called
candling where any eggs that have that red, or that imperfection, are taken out.
Usually given to bakeries or restaurants to use. They're just usually not given to
consumers but there's nothing wrong with it.
Now don't get rid of those egg yolks. You're going to need them in a bit, but
for now we're just gonna focus on our whites. So what we're gonna do now is
we're gonna beat these to stiff peaks. You're going to want to use an electric
mixer, and we're gonna start by just beating these egg whites on low speed
until it's foamy, and then we'll gradually increase the speed to high.
Now, today's recipe calls for two cups of sugar, but you're going to want to divide
that. We're gonna start with one of our cups of sugar, and once your mixer is on
high speed we're going to add about two tablespoons of this at a time to our egg
white mixture. Now after each addition you're going to want to stir it until
the sugar is dissolved. This is usually about 10 seconds with your mixer on high
speed, and then you're going to want to add another two tablespoons, and just
repeat that until all of your sugar has been added. Now we're just going to
continue to beat this on high speed until we have a nice thick glossy meringue.
And yes this is gonna take a couple
minutes. We're gonna get a little bit bored of beating everything together. If
you have a stand mixer it's gonna make the job a lot faster, easier for you. Now
once you reach stiff glossy peaks; you can see I've got stiff peaks here;
they're not folding over on themselves. Then you can stop beating your egg whites.
So you have a nice meringue here. We're gonna set that aside and move on. One
thing I did want to know if you have a stand mixer it's gonna make things a lot
faster, as I mentioned. I've been beating this for about eight minutes. Part of
that is because this hand mixer is a little bit weak. I love it cuz it's
pretty and it's my favorite color, but I'm gonna go ahead and link to my actual
favorite hand mixer. It's a real powerhouse and it's less expensive than
this one; in the description below. So once your egg whites are nice and beaten
you're going to need a separate bowl. You want this one to be nice size nice and clean.
We're gonna go ahead and move on to our new bowl. We're going to add 1/2 cup, or 1
stick, of softened unsalted butter, and we're also going to add our remaining 1
cup of sugar. Remember we added 1 cup in with our egg whites. We have one cup left.
This goes in now, and you're going to beat the butter and sugar together until
they're creamy and well combined, and I'm just gonna be using my same mixer. It's
got a little bit of egg white on it. In the grand scheme of things it's
not going to matter. You can clean them if you want I'm not that ambitious.
Grab your egg yolks and we're gonna add these one at a time stirring after each addition.
I wasn't sure if I was gonna be able to pull that off.
Well aim for adding one at a time. We're gonna just go for two this time. Don't worry
everything's going to be just fine. We'll add our vanilla at this point. You need
one and a half teaspoons of vanilla extract.
Now you're going to need another bowl and you're going to need two cups of all-purpose flour. And yes I know
this recipe generates a lot of dishes. It's a lot of steps, but it is so worth it.
Of course that's also very easy for me to say because I know when I'm done
filming my husband is gonna wash all my dishes. So we're going to add two
teaspoons of baking powder, and just a teaspoon of salt, and just stir
everything together until these dry ingredients are nicely combined. Now
bring back your butter and egg yolk mixture and you're also, at this point
going to need 1 cup of a whole milk.
We're just gonna alternate adding our flour mixture and our milk to our butter mixture gonna add about a quarter
of each of these at a time. We're going to stir well after each addition. Now at
this point I don't like to use my stand mixer anymore I like to do everything by
hand. You don't want to over-beat these ingredients. We want a light sponge cake.
If you do everything with a mixer, you could end up making things too dense.
So those of you not familiar with Tres leches cake: Tres, Tres leches cake: might
not know that this milk is actually not considered one of the three milks that
we're using. Those milks come after we've baked our cake and they're what we're going to pour over our cake.
At this point all that's left to do for our cake
portion is we're going to be adding our egg whites into our flour mixture, and
we're gonna be folding those in. Now I don't know about you, but I'm pretty sure
that this, everything in this bowl, is not going to fit into this bowl, and my
husband's gonna hate me, but I'm gonna need another bowl. Have a little bit of
foresight. Just start with a larger bowl when you're mixing your butter and your egg yolks together.
I always add my egg ways all at once
Now use your spatula to fold those egg whites into the rest of your batter. Now
you want to use a pretty gentle hand when doing this. You don't want to
completely deflate your egg whites so you don't want to beat them really bad.
You definitely don't want to use your electric mixer at this point, but you do
want everything to be nicely combined. Imagine if I tried to do all this in those littel bowls.
Now when you're stirring this you might notice that the
egg whites seem to clump up in little balls. You want to make sure you kind of
smash those against the side and work those into the batter. Otherwise when you
cut into your cake you're going to have sections that are just egg white in
there. You don't want that. You really want to make sure everything is
completely combined, and you have a pretty smooth batter
Again you don't want to over mix this. You don't want to just beat the heck out of it, but you do
want everything to be nicely combined. And like I said a pretty smooth batter.
Now you're going to want a 13 by 9 baking dish. I usually use a glass baking
dish, and you're going to want to just spray this with baking spray. Make sure
it's one that uses flour so your cake doesn't stick. We're just gonna pour our batter into our baking dish.
Let's take this over to our 350 degrees Fahrenheit
preheated oven where it'll need to bake for about 40 to 50 minutes. It'll be a nice golden-brown color on top when it's finished.
So once this cake has finished baking you're going to want to let it cool. I'll usually let mine sit for about
30 minutes to an hour and then we're gonna poke holes all over it. You can use
a wooden skewer. I just like to use a fork we're just gonna pierce this cake all over.
This is just going to help make it so that once we pour our three milks over
the cake, it's going to make sure they all the milk gets nicely absorbed.
Now let's go ahead and make that three milk, or tres leches, however you say
it, mixture. We're gonna start with fourteen ounces of sweetened condensed milk.
You want to get all of that condensed milk in your bowl. You are also going to
need a 12 ounce can of evaporated milk.
and 1/2 cup of heavy cream. Some recipes do use milk instead of heavy cream.
I really prefer using the cream. I like the consistency that it adds. It doesn't
make things too soupy or too soggy. So I use heavy cream.
And I also like to add just a half teaspoon of vanilla extract for a little extra flavor. And now once
you have everything in your bowl I just like to use a whisk to stir everything
together. You want to get all of these milks nicely combined, especially the
condensed milk. That tends to sit on the bottom and you want everything really well combined.
Now we're just going to slowly and evenly pour this over our cake.
I know it seems like a lot of liquid, and it is, but our cake is, our
nice sponge cake, is going to absorb all of this while it sits.
Now this cake should sit for several hours, at least several hours, preferably
overnight to let it absorb all of those milks that we just added. So I'm just gonna cover this with plastic wrap.
We'll go ahead and transfer this to the fridge. Once your cake has had a few
hours or preferably overnight to sit and absorb all that liquid we're gonna go
ahead and pull it out, and now we can make our whipped topping. Now you're
going to need one and a half cups of heavy cream for this,
as well as a half cup of powdered sugar and just a half teaspoon of vanilla extract.
Now you are definitely going to want to use an electric mixer for this step we're just
going to beat everything together until you get stiff peaks.
You basically, you're just stirring everything together on high speed until
you get a cool whip consistency, but this is so much better than Cool Whip.
This is looking pretty good. As you can see it's got a nice full volume. A nice cool whip
like consistency, but better. So let's go ahead and pour this over our tres leches cake.
This is looking and smelling so good. Wo we are pretty much done at
this point. This last step is completely optional, but I like to add a little bit
of ground cinnamon on top of my tres leches cake. Now you can absolutely, a
hundred percent, use that store-bought ground cinnamon and just sprinkle it
over top, but I'm gonna be a little extra today and I'm gonna grate some fresh cinnamon over my cake.
And that is it. It smells amazing I can't wait to dig in.
So let's go ahead and cut ourselves a slice.
And that is how you make Tres Leches cake. I might struggle to pronounce it
but I don't struggle to make it, or to eat it. I really think you guys are gonna
love this recipe. If you try it out, please let me know what you think. I love
hearing from you. Alright thank you so much for watching and I will see you next time.
mmm. This cake. It is so moist. It's so full of flavor and one of my favorite
things is that it gets so much of that milk soaked in but it's not soupy or
soggy. I think you're gonna love this one.
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Who put that in there
And that is how you make, ugh how do I say it?