Prepare to embark on a culinary journey that will transform your dessert game forever! This Milk Punch Tres Leches Cake isn't just a dessert—it's a creamy, dreamy experience that bridges traditional Mexican cuisine with pure indulgence. Imagine a light, airy cake so moist it practically melts in your mouth, soaked in three types of milk and crowned with billowy whipped cream. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping dessert that will have everyone begging for seconds—and asking for your secret!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 12 servings
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 5 large eggs
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Whipped cream for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring complete coverage to prevent sticking.
- In a medium mixing bowl, sift together the all-purpose flour, baking powder, and salt. Whisk to combine and ensure even distribution of ingredients.
- Separate the egg whites and egg yolks into two different large mixing bowls. Beat the egg whites using an electric mixer until soft peaks form.
- Gradually add sugar to the egg whites while continuing to beat until stiff, glossy peaks form. This will create a light and airy meringue-like base.
- Gently fold the egg yolks into the beaten egg whites, being careful not to deflate the mixture. Add vanilla extract and mix softly.
- Gradually fold the dry flour mixture into the egg mixture, using a spatula with light, sweeping motions to maintain the cake's airiness.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove the cake from the oven and let it cool completely at room temperature for about 30 minutes.
- While the cake cools, prepare the three-milk mixture by whisking together sweetened condensed milk, evaporated milk, and whole milk in a large measuring cup.
- Once the cake has cooled, use a fork to poke numerous holes across the entire surface of the cake. This will help the milk mixture absorb evenly.
- Slowly pour the three-milk mixture over the cake, ensuring it seeps into all the holes. Allow the cake to sit and absorb the liquid for at least 30 minutes.
- Before serving, top the cake with freshly whipped cream. You can also garnish with a sprinkle of ground cinnamon or fresh berries if desired.
- Chill the cake for at least 1 hour before serving to allow the flavors to meld and the cake to set completely.
Tips
- Room Temperature Matters: Ensure all ingredients, especially eggs, are at room temperature for the most consistent texture.
- Egg White Technique: When beating egg whites, start slow and gradually increase speed to create stable, glossy peaks.
- Folding is Key: Use a gentle, sweeping motion when incorporating dry ingredients to maintain the cake's airiness.
- Hole-Poking Trick: Use a fork with long, thin tines to create numerous small holes for maximum milk absorption.
- Chill for Perfection: Let the cake rest in the refrigerator for at least an hour before serving to allow flavors to meld and texture to set.
- Optional Garnish: Experiment with cinnamon, fresh berries, or a light dusting of cocoa powder for extra flair.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 10g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 130mg
