Authentic Tres Leches

Instructions

step 1 Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside./n
step 2 In a medium bowl, whisk together the flour, baking powder, and salt./n
step 3 In a large bowl, beat the egg yolks with 3/4 cup of the granulated sugar until pale and thick. Stir in 1/3 cup milk and 1 teaspoon vanilla extract./n
step 4 Gently fold the dry ingredients into the egg yolk mixture until just combined./n
step 5 In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form./n
step 6 Carefully fold the beaten egg whites into the batter in batches, keeping the mixture light and airy./n
step 7 Pour the batter into the prepared baking dish and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely./n
step 8 In a bowl, whisk together the evaporated milk, sweetened condensed milk, and 1/2 cup whole milk or heavy cream./n
step 9 Once the cake has cooled, use a fork to poke holes all over the surface. Slowly pour the milk mixture evenly over the cake, allowing it to soak in completely./n
step 10 Cover and refrigerate for at least 4 hours or overnight for best results./n
step 11 Before serving, beat the heavy whipping cream with powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form. Spread evenly over the chilled cake and garnish with fresh berries if desired.

Storage and Reheating Tips

Store Tres Leches cake covered in the refrigerator for up to 4 days. Keep it tightly covered to prevent it from absorbing other flavors. This cake is best served cold straight from the refrigerator. Freezing is not recommended, as the milk-soaked texture may change once thawed.