Three Milk Cake (Tres Leches) with Mango

Votes: 5

Time: 1 hour.
Complexity: easily
Servings: 8 - 10

A cake made with three types of milk (condensed, evaporated, and whole) is very popular in Latin American countries, where it originated. For example, in Mexico, it's often served at weddings. Fresh mango and cinnamon add a new flavor to the classic dessert. It's worth noting that the cake will always be moist, but you can slightly reduce the amount of milk poured into the sponge cake (1.5 cups instead of 2 cups). It's also important to prick the cake with a fork. Pour the milk mixture slowly and evenly into the sponge cake while it's still warm, ensuring it's absorbed properly.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 large eggs
1 cup of sugar
2/3 cup melted butter
1 tsp vanilla extract
2.25 cups whole milk
1.5 tbsp. confectionery flour (low gluten flour)
1 teaspoon baking powder
1/4 teaspoon salt
350 ml of concentrated milk without sugar
400 ml of condensed milk with sugar
1 tbsp rum
2 large ripe mangoes
3 tablespoons of sugar
1 cup heavy cream 33%
Ground cinnamon for sprinkling

Ingredient Substitution Suggestions

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Recipes with similar ingredients: confectionery flour, eggs, milk, concentrated milk, condensed milk, cream, mango, cinnamon, rum

Cooking the dish according to the recipe:

Preheat oven to 180°C. Grease a 20cm square baking pan with vegetable oil and line the bottom with parchment paper.
Make a sponge cakeBeat the eggs and sugar in a large bowl with a mixer until lightly pale and thickened (about 6 minutes). Slowly add the melted butter, vanilla extract, and 1/4 cup whole milk, one at a time, while continuing to beat.

Combine the flour, baking powder, and salt in a bowl. Sift the mixture into the beaten egg mixture, then gently fold with a rubber spatula until a thick batter forms. Transfer it to the prepared pan and bake until a toothpick inserted into the center comes out clean (about 30 minutes). Run a knife around the edge of the cake to release it from the pan.
Meanwhile, whisk together the remaining 2 cups of whole milk, sweetened condensed milk, evaporated milk, and rum in a bowl. Prick the warm sponge cake all over with a fork, then gradually and evenly pour the milk mixture over the top, allowing it to be completely absorbed. Cover and refrigerate for at least 1 hour or overnight.
Make topping before serving.Peel the mango, remove the seeds, and cut into cubes. Puree half the fruit in a blender with 2 tablespoons of sugar. Transfer to a bowl. Stir in the reserved mango cubes. In a separate bowl, beat the heavy cream with the remaining 1 tablespoon of sugar until soft peaks form. Cut the cake. Top each slice with whipped cream and sprinkle with cinnamon. Serve with the mango topping on a plate.

Recipe Tres Leches Cake with a layer of soufflé and coffee impregnation.

Categories:

recipe / Festive dishes / Desserts / Cakes / Mexican cuisine

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