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Tuesday, November 13, 2012

"Tres Leches Cake"

 Just in time for the holidays.This is a part dry, part moist Mexican cake made with three types of milk. It is a sweet and delicious treat! The three milks in the soaking sauce for Tres Leches are sweetened condensed milk, evaporated milk and heavy cream. The heavy cream is also whipped up to use as the topping. Due to the rich ingredients and that it is soaked in a creamy syrup, Tres Leches Cake is extremely dense and moist, almost like a custard. I made it with my own decoration:)


5 large eggs
1 cup sugar, divided
1/3 cup milk
1 cup  flour (I use Canadian flour)
1-1/2 teaspoon baking powder
1/4 tsp salt
1 tsp vanilla    

6 oz evaporated milk
6 oz sweetened condensed milk
4 oz heavy whipping cream 

*Here is a video tutorial from Youtube. (That's how I learned to decorate)        Decoration:
1 cup blueberries
1 can mandarins
2 1/2 cup heavy whipping cream
2 tbs powdered sugar
1 tsp vanilla 
food color optional

Preheat oven to 350 degrees. Spray a 10 inch circle pan  until coated.
 Separate eggs.  Beat egg whites on slow to high speed with 1/2 cup sugar until soft peaks form. Set it aside. 
Beat egg yolks with 1/2 cup sugar on high speed until yolks are pale yellow. 
 Combine flour, baking powder, and salt in a flour sifter.
Add milk into egg yolks and vanilla. 
Mix egg yolks with flour by hand. 
Fold in egg white mixture into the batter very gently until just combined.  
Spread into cake pan. 
Bake for 35 minutes or until a toothpick comes out clean. (All oven are different so watch the cake please) I check it with my finger if it's spongy then it's ready.
Let it cool. Cover cake stand with foil pieces. Transfer cake into a cake stand. I cut a little bit of the top off, it was not straight. Poke with the fork. 

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher.

Slowly drizzle all around get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for 30 minutes. I lifted foil up so it was easier for it to soak the ends. 
Arrange fruits on top of the cake.


Whip  heavy cream with powdered and vanilla sugar until thick and spreadable. Color is optional.

To make the decorations: Start on the side of the cake and then work our way all around. To make rose swirls start in the middle and work your way around it.



  1. Looks super scrumptious. Feel free to send me some over Lea! =P

    1. It taste scrumptious too:-) I would love to share but you are so far away:)))
      (¯`*•.¸(¯`´•...Thanks Helene...•´´¯)¸.•´´¯)

  2. i just love how you decorate your cakes, amazing! thanks for all the recipes you put up, lots of ideas for upcoming holiday:))

    1. Thanks Irine, I try so hard to to learn new decorating tricks. Is Thanksgiving holiday same day in Canada too? I hope you have a wonderful and blessed holidays.♥¸.•*´¯*♥

    2. Oh thank you lea, im acually from western oregon :)
      I was wondering if you have a good recipe for spartak cake, its my familys favorite. Thanks in advance

    3. The best Spartak cake I tried is my friend Inessa's recipe from
      1 egg
      1 cup sugar
      3/4 stick butter
      1 tsp. of baking soda mixed with 1 tablespoons of vinegar
      1/3 cup milk
      3 Tbsp. Cocoa powder
      2 cups of flour + about 1/2 cup for rolling
      1 stick butter (unsalted) softened at room temperature
      1 can condensed milk
      1 pack cream cheese, room temperature
      1 8oz. cool whip cream
      Chocolate Glaze:
      1/2 cup melting chocolate
      1/4 stick butter
      1 Tbsp. Heavy cream

      1 cup roasted hazelnuts

      In a sauce pan, on low heat, melt the butter, milk and cocoa powder and mix well, let the ingredients melt and blend in; it becomes smooth and creamy. Stir in sugar and turn off the heat. Don’t let it boil; Let mixture to cool a little, so it’s not hot but still warm.
      Add baking soda mixture (in separate bowl mix baking soda with vinegar), egg and flour in small amounts. Mix. The batter will thicken to soft dough.
      Place the dough on a flat surface and roll it in to a cylinder shape. Cover with plastic and refrigerate for 20 minutes.
      After dough has been refrigerated, cut it into 7 equal sections. Make each section into 1inch thick circles. Set aside on a baking sheet that is floured.
      Preheat the oven to 350 degrees F.
      Take wax paper and cut 11 inch long sheets. You will need at least 7 of these; one per layer.
      Next, take one circle of dough, place it at the center of the floured wax paper, sprinkle some flour on top of the dough and roll into a thin flat circle. It needs to get about 9” circle. Next, using a large 9” circle bowl, place on the rolled dough upside down, so the edge of the bowl in touching the dough. Using a sharp knife, cut the dough around the edges of the bowl. Lift the bowl and you should have a perfect circle.
      You can roll all the circles of dough and then bake, or can bake as you go, one at a time.
      Combine all the scraps from the sides and at the end roll it to one thin layer. I crush that and use crumbs to decorate the sides of the cake.
      For baking, place a baking sheet on the middle rack in the oven.
      Take the wax paper with the rolled and cut dough on it place it on the baking sheet.
      Be careful, these layers are thin so they bake quickly, 3-5 minutes, take it out, let cool for a min and peal the wax paper from the baked layer.
      Continue until all 7 of the sections of the dough are baked.
      Beat butter with electric mixer on high speed for about 2-3 minutes until creamy and fluffy add cream cheese and condensed milk and beat for additional 2-3 minutes add cool whip cream and mix it well.
      Using a large flat plate, spread the cream on each layer, until all the cream and baked layers are gone. For each turn I added about 3 large spoonfuls of cream and spread it all over the layer.
      Don’t spread cream on last layer; we will be covering it with chocolate glaze. Cover the sides with cream.
      In top of a double boiler over hot water, combine the chocolate, cream and butter. Stir until melted and completely combined. Remove from heat and let cool about 2 minutes. You can you microwave also.
      Pour the glaze on top of the cake, allowing the glaze to drip down and coat the sides. Cover the sides of the cake with crumbs. Sprinkle the top with chopped hazelnut.
      Refrigerate cake until ready to serve.

    4. Thank you very much!!

  3. This cake looks Fabulous, and i know it will taste awesome as well cause i like this cake.I love the way you decorated. My sis bday is coming up, and thats what I'll do. I 'll make the roses purple cause thats her fav. color.Thanks!

    1. Awesome:) Purple color is going to be beautiful. I am glad to help with ideas for parties:)))

  4. Hi, I just found your site :)
    Do I need one of those fancy shmancy decorating bags? I have one of those plastic tube from the dollar store, which comes with a few adjustable shapes.

    1. Hi, Natalie...
      As long you have a star shape tip, you'll be fine. You will only need a heavier bag for making zefir:)
      `*.¸.*´ Happy
      ¸.•´¸.•*¨) ¸.•*¨)Thanksgiving!
      (¸.•´ (¸.•´ .•´ ¸¸.•¨¯`•.

  5. Happy Thanksgiving hun!!! Keep all those good recipes coming :)

  6. Hi Lea, which wilton attachment number did you use to make the big roses?
    Thank you! Looking forward to making the cake :)

  7. Thanks! Is this the same tip that you used for Zefir as well?

    1. This tip works fine for zefir too, but I like to use a larger one from Cash&Carry.

  8. Can you put the link to the tip that you use so I could order it? We don't have a cash$carry in upstate NY. Thanks

    1. I used this one for this cake

      This one for zefir


  9. Hi, Do you have the name of the youtube video for this decorating idea on this cake? I would love to do it and bring it over for my inlaws on New Years :-)

    1. Sure here it is Rose Cake Tutorial

  10. Hi Lea, did you use food coloring to make the roses pink?

  11. Hi Lea, I made this cake last night and put it in the fridge to soak over night But I didnt do the roses yet. We are going to my inlaws for New Years Eve later tonight. Can I make the whipped cream roses now? or better wait to make it later, so that the frosting doesn't sit. I hope you understand my question. Thanks!!

    1. Sure any time is fine to decorate.
      Happy new year!!!

  12. This is such a beautiful looking cake, sounds delicious too!

  13. hi lea
    i just found ur blog and i so love it. so many ideas. pls the 1cup of sugar mentioned in d ingredients, is it granulated sugar?
    keep up the good work.

    1. Hi, Juliet :) Yes it is regular granulated sugar. :)


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