Tres Leches Cake with Mango

PUBLISHED ON: 04.22.2010
The Tres Leche cake has become a new favorite in our house. Literally translated means “Three milks” We made this cake for one of our Sunday gatherings and it was an immediate hit.  The cake is soaked in milk making the texture airy and spongy with a sweet milk flavor.  This cake is absolutely delightful.   
This cake is perfect for gatherings because you can prepare it ahead of time, and for us that means more time spent with friends, and less time fussing in the kitchen.
Be careful…Don’t say I did not warn you. This is just the kind of cake that would get you up in the middle of the night for just one more bite, and before you know it, it will be all gone.
Tres Leches Cake with Mango
Serves 8-10
Recipe from Food Network

For the Cake:
Vegetable oil, for greasing
4 large eggs
1 cup sugar
2/3 cup unsalted butter, melted
1 teaspoon vanilla extract
2-1/4 cups whole milk 
1-1/2 cups cake flour
1 teaspoon baking powder
3/4 teaspoon salt
12-ounce evaporated milk
14-ounce can sweetened condensed milk 
1 tablespoon dark rum
For the Topping:
2 large ripe mangoes
3 tablespoons sugar
1 cup heavy cream
Ground cinnamon for sprinkling
1. Preheat the oven to 350 degrees F.  Grease an 8-inch square baking pan with vegetable oil and line the bottom with parchment paper.
2. Make the cake: Beat the eggs and sugar in a large bowl with a mixer until pale and slightly thick, about 6 minutes.  Slowly beat in the melted butter, then beat in the vanilla and 1/4 cup whole milk.
3. Whisk the flour, baking powder and salt in a bowl.  Sift the flour mixture over the egg mixture, then gently fold together with a rubber spatula to make a thick batter.  Transfer the batter to the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.  Run a knife along the edges to release the cake from the pan.
4. Meanwhile, whisk the remaining 2 cups whole milk, the evaporated milk, condensed milk and rum in a bowl.  Pierce the warm cake all over with a fork, then pour the milk mixture evenly on top.  Cover and refrigerate at least 1 hour or overnight.
5. Before serving, making the topping: peel, pit and dice the mangoes.  Puree half the mangoes in a blender with 2 tablespoons sugar.  Transfer to a bowl and fold in the remaining diced mango.  In a separate bowl, beat the heavy cream and the remaining 1 tablespoon sugar with a mixer until soft peaks form.  Slice the cake; top each piece with the whipped cream and sprinkle with cinnamon.  Serve the mango topping on the side.

Leave a Reply

Your email address will not be published. Required fields are marked *

You cannot copy content of this page