Tres Leches Cake with Dulce de Leche Glaze

 Tres Leches Cake with Dulce de Leche Glaze

 

 

 

 

 

 

 

 

 

 

 

This is the EASIEST homemade Tres Leches Cake you can make. A light and airy cake soaked in a sweet milk mixture and topped with fresh whipped cream and caramel sauce. Try this simple version for an afternoon treat or coffee. Enjoy! 

 Tres Leches Cake with Dulce de Leche Glaze

3 large egg yolks

⅓ cup vegetable oil

½ cup water

2 teaspoons vanilla extract

1½ cups all-purpose flour, spooned into measuring cup and leveled-off with a knife

1 cup sugar, divided

2 teaspoons baking powder

5 large egg whites

⅛ teaspoon salt

For the Soaking Mixture

 

1 (12-oz) can evaporated milk

1 (14-oz) can sweetened condensed milk

¼ cup plus 2 tablespoons heavy cream

 

For the Glaze

1 (13-oz) can dulce de leche, preferably Nestle Brand

¼ cup water

 

Preheat the oven to 325 degrees and set oven rack to the middle position.

In a medium bowl, whisk together the egg yolks, oil, water and vanilla.

 

 

 

 

 

 

 

 

 

 

 

 

 

In a large bowl, use an electric mixer to blend flour, only ¾ cups of the sugar, and baking powder. Mix on low speed for 20 seconds. Add the egg mixture to the flour mixture and beat on medium-high for one minute to aerate it slightly. Scrape down the sides of the bowl with a rubber spatula and beat for just a few seconds more. Set aside.

In another clean mixing bowl, combine the egg whites and salt. Whip the egg whites on medium-high speed until they are white, foamy, and beginning to hold a very soft peak, 40 to 60 seconds. Increase the speed to high and gradually add the remaining ¼ cup of sugar in a slow stream. Continue whipping the mixture until it is shiny and holds stiff peaks, 2 to 3 minutes.

 

Using a large rubber spatula, add ¼ of the egg white mixture into the batter and mix thoroughly. Add the remaining egg whites to the lightened batter and gently fold until the batter is uniform. Do not over-mix. Scrape the batter into an ungreased 9x13-in glass or ceramic baking dish (do not use metal) and smooth the top. NOTE:  (it's very important NOT to grease the pan). 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake the cake for 45 to 50 minutes, or until it is set and golden. Let the cake sit on the stovetop for 1 to 2 minutes, until the cake settles (you want it to deflate just slightly, so that the top of the cake is level with rim of the pan).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place four glasses on counter and put the can pan on them…One glass at each corner. Let cool for 1 hour. Once the cake has cooled, flip it over and run a sharp, thin-bladed knife around the edge of the pan to loosen the cake from the sides. Poke holes in the cake with a skewer or point of a small, sharp knife at ½-in intervals. 

Next, in a large bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream. Slowly pour or spoon the mixture over the cake, tilting the pan every so often to help it absorb evenly. 

Be patient: this process takes about 10 minutes. If the cake is slow to absorb, run a knife around the edges of the cake again and poke a few more holes. Don't worry if it looks like a mess; it all gets covered with the glaze anyway. Place the cake in the refrigerator, uncovered, to chill for at least 8 hours or overnight. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Once the cake has chilled, make the glaze:

In a medium microwave-safe bowl, combine the dulce de leche and water. Heat for 30 to 60 seconds in the microwave to soften the dulce de leche, then whisk until completely smooth. Let the mixture cool to room temperature, then spread over the cake with an offset spatula or butter knife. Place the cake back in the refrigerator until ready to serve. Garnish however you like.