Trés Leches Cake

Lazy river

Lazy canal

Oh, the lovely Trés Leches cake. It started life in Las Iguanas, celebrating Jef’s birthday last year. He ordered their:


Tres Leches. Layers of soaked sponge & caramelised cream, drizzled with dulce de leche. Topped with more caramelised cream & blueberries. 

It was a big hit and I was immediately charged with recreating it at home! This is my second attempt – I’ve scaled the quantities back to make something we can eat over a weekend rather than a week 😉


Stephanie’s Trés Leches cake (original recipe here)

For the sponge

  • 2 free-range eggs, separated
  • 100g caster sugar
  • 100g plain flour
  • ½ tsp baking powder
  • 50 ml milk
  • ½ tsp vanilla extract
  • 2 tsp caramel sauce

For the pour-over sauce

Swirled caramel

Swirled caramel

  • Half a 400g can sweetened condensed milk
  • Half 400g  can caramel evaporated milk
  • 50 ml caramel sauce – see photo right for the odd, obscure brand I found in the back of my cupboard!

To finish

  • 100ml double cream

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4. Grease and line a pyrex baking dish.
  2. In a bowl, beat the egg whites until stiff peaks form when the whisk is removed. Gradually fold in sugar. Fold in the egg yolks one at a time.
  3. In another bowl mix the flour, baking powder, milk and vanilla. Fold this quickly into the egg mix and pour into the baking dish.
  4. Swirl the caramel sauce through the cake.
  5. Place in the preheated oven and bake for about 30-40 minutes.
  6. For the sauce, beat together the condensed milk, evaporated milk and cream.
  7. As soon as you take the cake out of the oven skewer holes all over the top and pour over half of the milk mix.
  8. Place in the fridge to chill.
  9. Once chilled pour over the rest of the sauce, whip the cream and spread over the top, slice and serve.
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4 Responses to Trés Leches Cake

  1. alifemoment says:

    Wow this looks really yummy, I will the recipe! 🙂

  2. cant go wrong with this 🙂 yum

  3. This is, in my not-so-humble opinion, one of the greatest desserts on the planet. Stephanie’s done her usual trick of taking a recipe inspired elsewhere, and making it better. If you’re a caramel lover like me, it’s hard to beat this… it’s not exactly healthy eating (serve it in moderation!), but it’s simply the most delicious thing, and the parts where the cake absorbs the pour-over sauce and forms a soft wet sponge (heavy but just able to hold it’s shape) are exquisite. Of all the excellent recipes my wife has worked on… well, they’re all favourites, but this is my /favourite/ favourite!

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