Mini Tres Leches Cake
This mini tres leches cake is a light sponge cake soaked in three milks with an optional splash of limoncello, topped with cinnamon whipped cream and fresh berries.
Servings: 4 servings
Ingredients
For the Cake
- ⅓ cup all purpose flour
- ¼ teaspoon baking powder
- 1 large egg - separated
- 5 tablespoons granulated sugar
- 2 tablespoons milk
- 4 tablespoons heavy cream
- 3 tablespoons sweetened condensed milk
- 2 tablespoons evaporated milk
- 1 tablespoon limoncello (optional) - If skipping the limoncello, add an extra tablespoon of sweetened condensed milk and 1/4 teaspoon of vanilla extract.
For the Topping
- ¼ cup heavy cream
- 1 tablespoon granulated sugar
- ⅛ teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (177°C). Lightly butter or spray a 5×5-inch baking dish.
- Stir the flour and baking powder together in a small bowl. Set aside.
- Separate the egg, placing the white in a medium bowl. Beat the egg white with an electric mixer on medium speed until foamy. Gradually add the sugar and continue beating until soft peaks form, about 3 minutes. The tips should curl over when you lift the beaters.
- Lightly whisk the egg yolk, then gently stir it into the whipped egg white until just combined. Fold in half the flour mixture, then the milk, then the remaining flour. Mix until just smooth after each addition. Do not overmix.
- Pour the batter into the prepared dish and smooth the top. Bake for 25 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean. Cool in the dish on a wire rack for 10 minutes.
- While the cake cools, whisk the heavy cream, sweetened condensed milk, evaporated milk, and limoncello (if using) together in a small bowl. If skipping the limoncello, add an extra tablespoon of sweetened condensed milk and 1/4 teaspoon of vanilla extract.
- Using a fork or wooden skewer, poke holes across the entire surface of the cake, spacing them about half an inch apart. Slowly pour the milk mixture over the top, pausing between pours to let the cake absorb the liquid. Cover and refrigerate for at least 5 hours, or overnight.
- Cover and refrigerate for at least 5 hours or overnight.
- Make the topping: Just before serving, beat the heavy cream and sugar with an electric mixer until stiff peaks form. Spread evenly over the chilled cake, sprinkle with ground cinnamon, and top with fresh berries if desired. Serve cold.
Notes
Use a 5x5 inch baking dish. This size gives the cake enough depth to absorb the milk mixture without overflowing. A larger dish will spread the batter too thin and the cake won't soak properly. If you don't have a 5x5, a deep 6-inch round cake pan works as a substitute, but watch the bake time closely.
Whip the egg white until soft peaks, not stiff. Soft peaks curl over gently at the tip. Stiff peaks make the batter harder to fold and can create a tough, dry sponge that resists absorbing the milk.
Poke generously. The more holes you make, the more evenly the milk mixture soaks through. Use a fork or wooden skewer and space the holes about half an inch apart across the entire surface. Don't be shy with this step.
Pour the milk mixture slowly. Add it in stages, pausing to let each pour absorb before adding more. If you pour it all at once, the liquid pools on top instead of soaking down through the cake.
Refrigerate for at least 5 hours. Overnight is even better. The cake needs time for the milk mixture to fully absorb into the sponge. Rushing this step is the most common reason for a tres leches cake that's wet on the outside and dry in the middle.
Add the whipped cream topping just before serving. If you spread it on too early, it can start to weep and lose its shape. The cake itself keeps well in the refrigerator for up to 3 days, but top it fresh each time you serve.
Keep all dairy cold. Cold heavy cream whips faster and holds its peaks longer. Measure out the cream for the milk mixture and the topping separately, and keep both in the refrigerator until you're ready to use them.
If doubling the recipe, bake the cake in a 6x8-inch baking dish.
Nutrition
Serving: 1serving | Calories: 293kcal | Carbohydrates: 38g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 61mg | Potassium: 150mg | Fiber: 1g | Sugar: 29g | Vitamin A: 592IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
