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Coffee Tres Leches

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  • Prep 25 min
  • Total 1 hr 45 min
  • Ingredients 14
  • Servings 8
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Tres leches cake is one of my favorite desserts. I’m sure that you’ve tried it at least once, since this cake is very popular throughout Latin America. A few years ago, my sister shared her own recipe with me, and ever since it has turned into the mainstay dessert at any celebration I host. In fact, I’m always finding an excuse to prepare this cake! The original recipe is only prepared with three kinds of milk, but on this occasion I’ve added a toque of coffee that makes this sweet dessert even more rico.
by Oriana Romero
Updated Sep 28, 2015
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Ingredients

For the cake:

  • 5 eggs, room temperature
  • 3/4 cup white sugar
  • 1 tablespoon vanilla extract
  • 3/4 cup Gold Medal™ all-purpose flour
  • 1 cup whole milk
  • 1 can (14ozs) sweetened condensed milk
  • 1 can (12ozs) evaporated milk
  • 1/2 cup heavy cream, for whipping
  • 1/2 cup Irish coffee cream liquor

For the merengue:

  • 4 egg whites
  • One pinch of salt
  • 1/2 teaspoon white vinegar
  • 1/2 cup white sugar
  • 1/2 cup powdered sugar

Directions

  •  
    1
    First separate the egg whites from the yolks. Then beat the whites in a large bowl until soft peaks form. Set to the side.
  •  
    2
    Preheat your oven to 350° F and grease a 9x15in. baking dish with anti-stick spray.
  •  
    3
    In a separate bowl, beat the egg yolks and the sugar together for 10 minutes or until the mixture is light yellow, with a creamy texture. Add the vanilla and the flour little by little; continue mixing until all the ingredients are well blended. Don’t worry if the mixture is a bit firm, this is expected.
  •  
    4
    With the help of a wooden spoon, fold the whipped egg whites into the yolk mixture. Continue to ‘fold’ the batter until it has a uniform appearance.
  •  
    5
    When ready, transfer the finished cake batter to the greased baking dish; bake for 20-25 minutes or until golden-brown. Try testing the cake with a wooden toothpick after 20 minutes. If the toothpick is clean when removed, the cake is ready. Remove from heat, and then push a fork into the cake to make a small perforation. Repeat over the whole surface-these small holes will allow the milk to soak through the cake. Set aside.
  •  
    6
    In a blender, combine the milk, condensed milk, evaporated milk and coffee liquor. Take the finish mixture and spread over the lukewarm cake. Cover with plastic wrap and refrigerate for one hour.
  •  
    7
    To make the merengue, beat the egg whites, pinch of salt and vinegar in a large bowl with an electric mixer on high speed. When soft peaks begin to form, reduce to low speed and add both types of sugar, one spoonful at a time.
  •  
    8
    To finish assembling the cake, remove from the refrigerator and place your prepared merengue on top. You can apply the merengue using an icing bag for a more decorated look, or simply use a spoon. Pre-heat your oven to ‘broil’ and when hot, bake for 3-5 minutes or until the merengue has begun to turn golden-brown. Make sure to watch you cake carefully, as merengue burns easily. Let fully cool and refrigerate before serving.

Expert Tips

  • tip 1
    If you don’t want to use coffee liquor, switch with fresh espresso.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Tres leches cake is one of my favorite desserts. I’m sure that you’ve tried it at least once, since this cake is very popular throughout Latin America. A few years ago, my sister shared her own recipe with me, and ever since it has turned into the mainstay dessert at any celebration I host. In fact, I’m always finding an excuse to prepare this cake! The original recipe is only prepared with three kinds of milk, but on this occasion I’ve added a toque of coffee that makes this sweet dessert even more rico.
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