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Tres Leches Cake

post #1 of 13
Thread Starter 

I got this recipe for a Tres Leche Cake on allrecipes.com. It's so prone to falling that I wanting ask your opinion. The recipe does not say to sift the flour, but I was wondering if I should. I also wondered if I should sift it before or after I measure it. I know I read if it say 1 cup of sifted flour you sift before & if it says 1 cup of flour sifted you sift after. I thought the whole point of sifting though was so you wouldn't end up with more flour than it needs since 1 cup of unsifted flour is more than 1 cup of sifteh flour. I would appreciate any info you can give. Here is the recipe.

  • 1 cup white sugar
  • 5 egg yolks
  • 5 egg whites
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  • 1 pint heavy whipping cream
  • 10 maraschino cherries
  1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9 inch springform pan.
  2. Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder.
  3. In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold egg whites into yolk mixture. Pour into prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.
  5. Loosen edge of cake with knife before removing side of pan. Cool cake completely; place on a deep serving plate. Use a two prong meat fork or cake tester to pierce surface of cake.
  6. Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Discard 1 cup of the measured milk mixture or cover and refrigerate. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream and garnish with cherries.
post #2 of 13
Thread Starter 
Oh Also I am going to alter it a little. I'm going to make this as a sheet layer cake in a 17x12 pan (I'm going to double the quantity for each layer since the pan is so big) Should I still cook it for the same amount of time & same temp?
post #3 of 13
Oooo, this looks tasty. A bit pared down, maybe, but that's the way I like tres leches. Some recipes call for nutmeg, cinnamon, etc -- perhaps some experimenting is in order.
post #4 of 13
Thread Starter 
I'm making it for my daughter's b-day. I'm going to make the first layer, then put a layer of strawberry pie filling then the second layer & ice it. It just falls sooo easy. It comes out of the oven looking so nice & within min. it falls. Not greasing the sides & cooling it upside down does help, but I wondered if sifting the flour would help too.
post #5 of 13
Hi There,

The purpose of sifting your flour is to eliminate any lumps that their may be. Personally I would measure your flour first and then sift it. Since this particular recipe doesn’t call for any sifting it seems to me that it needs the whole cup of floor. I have always been told as a rule of thumb “When in drought, sift it out’ I hope that I have helped you a little. Let me know how it turns out. Good luck.

post #6 of 13
tres leches cakes are traditionally not layered.
post #7 of 13


I have never had a problem with my Tres Leches falling, its very dense and almost cornbread like (not the taste.. just the texture) .. I posted the recipe for it in the recipe section if you want to compare ingredients.. ( during your experiment)




post #8 of 13
Thread Starter 
I know all of the recipes I have found are for a single layer, but the Mexican bakery we used to buy ours from do make them as a layer cake w/ peaches or strawberries between layers. I got tired of paying $80 for one & decided I would try to make it like them.
post #9 of 13
Thread Starter 
Your recipe has butter & mine does not. The only fat in my cake is the egg yolks so technically it's a sponge cake (very light & airy). I have been perfecting this for about 3 years. I did the cake yesterday. It didn't fall too bad, but it did a little. It was still a hit though. I might have to try your recipe to see how it comes out.
post #10 of 13
Thread Starter 
I was trying to post a pic, but it says I can't until I have 5 posts or more. I already have 5 now. Any ideas? I'll try again.
post #11 of 13
Thread Starter 
Nope still no luck. Guess I have to wait until a moderator releases it or something. I'll try again later.
post #12 of 13
This recipe looks great! It'll be some time until I can make something like that.
post #13 of 13


You should definitely sift the flour! I am definitely going to try this recipe out, sounds yummy:lips:

Let me know how all your cakes come out!
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