Tres leches cake is a delicious dessert that originated in Latin America. It is made of a sponge cake soaked in a mixture of three types of milk: evaporated milk, condensed milk, and heavy cream. The cake is then topped with whipped cream and fresh fruits, making it a decadent treat for any occasion.
But how does tres leches cake achieve its moist and spongy texture without becoming soggy? This is a common question that many people have when they encounter this cake for the first time. In this article, we will explore the reasons why tres leches cake is not soggy and how to make it perfectly every time.
What is tres leches cake?
Tres leches cake is a popular dessert that originated in Latin America. The name “tres leches” literally translates to “three milk” in Spanish, referring to the three types of milk used in the recipe. The cake is known for its moist and spongy texture, which comes from the milk mixture poured over it.
The origin of tres leches cake is not clear, but some sources suggest that it was influenced by European sponge cakes and custards brought by immigrants to Latin America. Some also claim that tres leches cake was inspired by a similar dessert from the Middle East called om ali, which is made of bread soaked in milk and nuts.
Tres leches cake is widely enjoyed in many Latin American countries, such as Mexico, Nicaragua, Cuba, Puerto Rico, and Colombia. It is also popular in the United States, especially in areas with large Hispanic populations. Tres leches cake is often served at celebrations, such as birthdays, weddings, and holidays.
What makes tres leches cake moist?
Tres leches cake is known for its moist and spongy texture resulting from the milk mixture poured over the cake. The cake is made with a sponge cake rich in eggs, which helps create a light and fluffy texture. The three types of milk used in the recipe – evaporated milk, condensed milk, and heavy cream – are poured over the cake and saturated with liquid. The tres leches cake absorbs the milk mixture and becomes incredibly moist and flavorful.
Evaporated milk is milk that has been heated to remove about 60% of its water content. This makes it more concentrated and shelf-stable than regular milk. Because a large percentage of water is removed, it contains higher milk fat than whole milk (approx. 6.5% to 3.5%) but still far less than heavy cream which 36% milk fat.
Condensed milk is milk that has been cooked with sugar to reduce its water content and increase its sweetness. It is thick and sticky and often used in desserts and candies. Condensed milk adds richness and sweetness to the tres leches cake.
Heavy cream is the high-fat part of fresh milk that rises to the top when the milk is left to stand. It is whipped to create a light and airy texture and used as a topping for tres leches cake. Heavy cream adds creaminess and smoothness to the tres leches cake.
How to avoid a soggy tres leches cake?
While tres leches cake is meant to be moist and spongy, it should not be soggy or mushy. A soggy tres leches cake can ruin the taste and texture of the dessert and make it less appealing. There are several reasons why tres leches cake can become soggy and how to avoid them.
Over-soaking
One common reason is over-soaking the cake. When you pour the milk mixture over the cake, it is essential to let it soak for the right amount of time. If you leave it in the milk mixture for too long, the cake can become overly saturated, leading to a soggy texture. The cake should absorb the milk mixture without becoming mushy.
To avoid over-soaking, you should pour the milk mixture slowly and evenly over the cake. You should also poke holes in the cake with a fork or toothpick before pouring the milk mixture. This will help the cake absorb the milk mixture more evenly and thoroughly. You should also refrigerate the cake for at least 4 hours or overnight to let the milk mixture set and firm up the cake.
Incorrect milk mixture ratio
Another common reason is using the incorrect milk mixture ratio. The milk mixture is a crucial part of the tres leches cake’s success. It is what gives the cake its signature moistness and flavor. However, if you do not get the milk mixture ratio right, you might end up with a soggy cake.
To make the milk mixture, you usually combine evaporated milk, condensed milk, and heavy cream. The proportions of these ingredients are essential. If you use too much heavy cream or condensed milk, the mixture can become too thick, and the cake will not absorb it properly, resulting in a soggy consistency. On the other hand, if you use too much evaporated milk, the mixture might become too runny, leading to excessive soaking of the cake.
Finding the right balance of these ingredients is key to achieving the perfect texture. It is essential to experiment with the ratios and adjust them to your liking. Some prefer a slightly denser and creamier texture, while others prefer a lighter and fluffier one. Finding the right balance that suits your taste is the key to avoiding a soggy tres leches cake.
Underbaking
Another common reason is underbaking the cake. To achieve the perfect tres leches cake, it is crucial to bake it until it is fully cooked on the inside. When the cake is underbaked, the center remains dense and moist, making it difficult for the milk mixture to be absorbed evenly.
To avoid underbaking, you should use a toothpick or cake tester to check if the cake is done. Insert it into the center of the cake; if it comes out clean or with just a few moist crumbs, it is ready. You should also avoid opening the oven door too often, as this can cause the cake to collapse and become dense.
Overbaking
Another common reason is overbaking the cake. While underbaking can cause the cake to be too moist, overbaking can cause the cake to be too dry. When the cake is overbaked, it becomes tough and crumbly, making it hard for the milk mixture to penetrate and moisten the cake.
To avoid overbaking, you should follow the recipe instructions carefully and use the correct oven temperature and baking time. You should also avoid using a dark or nonstick baking pan, as this can cause the cake to brown faster and dry out. You should use a light-colored or glass baking pan instead.
Using stale cake
Another common reason is using stale cake. Some people may think that using stale cake is a good idea for tres leches cake, as it can absorb more milk mixture and become moist. However, this is not true. Using stale cake can actually make the cake more soggy and less flavorful.
Stale cake is dry and hard, which means that it will not absorb the milk mixture evenly. Instead, it will create pockets of dry and wet areas, resulting in an inconsistent texture. Stale cake also loses its freshness and flavor, which will affect the taste of the tres leches cake.
To avoid using stale cake, you should use fresh cake that is made on the same day or the day before. You should also store the cake in an airtight container or wrap it with plastic wrap to prevent it from drying out.
Using the wrong type of cake
Another common reason is using the wrong type of cake. Tres leches cake is traditionally made with a sponge cake, which is a light and airy cake that is rich in eggs and has little or no butter or oil. Sponge cake is ideal for tres leches cake, as it can absorb the milk mixture well and create a moist and spongy texture.
However, some people may use other types of cake, such as butter cake, pound cake, or cake mix, which are not suitable for tres leches cake. These types of cake are denser and heavier than sponge cake, and they contain more fat and sugar. These ingredients can prevent the cake from absorbing the milk mixture properly and make it soggy and greasy.
To avoid using the wrong type of cake, you should use a sponge cake recipe that is specifically designed for tres leches cake. You should also avoid adding any extra ingredients, such as nuts, chocolate chips, or fruits, to the cake batter, as they can weigh down the cake and affect its texture.
Not refrigerating the cake
Another common reason is not refrigerating the cake. Tres leches cake is a cold dessert that needs to be refrigerated before serving. Refrigerating the cake helps the milk mixture set and firm up the cake, making it easier to slice and serve. Refrigerating the cake also enhances its flavor and freshness, as the cake absorbs more of the milk mixture and becomes more moist and delicious.
However, some people may skip this step and serve the cake right away or leave it at room temperature for too long. This can cause the cake to become soggy and runny, as the milk mixture will not have enough time to set and the cake will lose its shape and structure.
To avoid not refrigerating the cake, you should refrigerate the cake for at least 4 hours or overnight after pouring the milk mixture over it. You should also cover the cake with plastic wrap or aluminum foil to prevent it from drying out or absorbing any odors from the fridge. You should also serve the cake cold or slightly chilled, as it tastes better that way.
How to make tres leches cake?
Ingredients
- For the cake:
- 1 1/2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
- 6 eggs, separated
- 1 cup of granulated sugar, divided
- 1/3 cup of whole milk
- 1 teaspoon of vanilla extract
- For the milk mixture:
- 1 (12-ounce) can of evaporated milk
- 1 (14-ounce) can of sweetened condensed milk
- 1/4 cup of heavy cream
- For the whipped cream topping:
- 2 cups of heavy cream
- 1/4 cup of powdered sugar
- 1 teaspoon of vanilla extract
- For the garnish (optional):
- Fresh fruits, such as strawberries, blueberries, or kiwis
- Ground cinnamon or nutmeg
Equipment
- A 9×13-inch baking pan
- A large mixing bowl
- A medium mixing bowl
- A hand mixer or a stand mixer
- A whisk
- A rubber spatula
- A fork or a toothpick
- A measuring cup and spoons
- A knife and a cutting board
- A wire rack
- Plastic wrap or aluminum foil
- A serving plate or platter
Instructions
- Preheat the oven to 350°F and grease the baking pan lightly with cooking spray or butter.
- In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a medium mixing bowl, beat the egg whites with a hand mixer or a stand mixer on high speed until soft peaks form. Gradually add 3/4 cup of granulated sugar and continue beating until stiff peaks form. Set aside.
- In another medium mixing bowl, beat the egg yolks with a hand mixer or a stand mixer on high speed until pale and fluffy. Add the remaining 1/4 cup of granulated sugar and beat until well combined. Add the whole milk and vanilla extract and beat until smooth.
- Gently fold the egg yolk mixture into the flour mixture with a rubber spatula until well incorporated. Do not overmix.
- Carefully fold in the egg white mixture with a rubber spatula until well combined. Do not overmix.
- Pour the batter into the prepared baking pan and spread it evenly with a rubber spatula. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let the cake cool slightly on a wire rack for 10 minutes. Then poke holes all over the cake with a fork or a toothpick.
- In a large measuring cup or a small bowl, whisk together the evaporated milk, condensed milk, and heavy cream. Slowly and evenly pour the milk mixture over the cake, making sure to cover the entire surface. Refrigerate the cake for at least 4 hours or overnight, covered with plastic wrap or aluminum foil.
- In a large mixing bowl, whip the heavy cream with a hand mixer or a stand mixer on high speed until soft peaks form. Add the powdered sugar and vanilla extract and continue whipping until stiff peaks form.
- Spread the whipped cream over the chilled cake with a rubber spatula. Garnish with fresh fruits and ground cinnamon or nutmeg if desired. Cut into slices and serve cold or slightly chilled. Enjoy!