Aah…the delectable tres leches cake! For those of you who enjoy moist cakes, this one’s for you.
“Tres leches” means three milk because this cake consists of a soft sponge soaked in a sweetened 3-milk syrup topped with a sweetened cream topping.
As always, the homemade version is better than a shop-bought cake so we encourage you to try the recipe we’ve provided below.
While it is not a difficult cake to master, some watchpoints are helpful to know about. One of them is the cake not absorbing the milky syrup mixture that is poured over it after baking.
Let’s have a look at why this might happen and how to fix the problem.
How to Fix Tres Leches Cake Not Absorbing Milk Syrup
1. Let The Cake Soak For A Few Hours
Tres leches cake is comprised of a milk-soaked sponge cake that’s topped with whipped cream and garnished with fruits or sometimes cinnamon.
Normally, a baked tres leches cake takes about 4 to 5 hours to completely absorb the milky syrup that’s poured over it.
So, before you panic, allow the cake to stand for a while longer to see if it absorbs any more of the liquid. This process can’t be rushed if you want a moist result.
2. Cover The Sponge While Soaking
Make sure that you cover the sponge while it is dipped in milk.
This is because if you do not cover it with the help of a lid or a cloth, the air will dry the upper layer of the cake by evaporating the milk and you will not get the spongy texture that you desire in a Tres Leches Cake.
3. Add More Milk
Make sure that the amount of milk that you are using is more than enough to get the job done.
Tres Leches Cake requires a lot of milk to get a spongy and soft texture. Therefore, make sure that you use the appropriate quantity of milk.
4. Do Not Mix The Batter Too Much
If you mix the cake batter too much, it will knock the air out of the mixture. This will result in a dense, heavy cake that cannot absorb well.
In such cases, no matter how much milk you use or for how long you let the cake sink in the milk, it will remain dense and dry.
5. Check that your eggs are fresh and that you fold them in carefully
It is best to separate the eggs and whip the whites to achieve a light airy cake that will easily absorb the milk mix. A dense, heavy cake will not absorb anything.
This cake relies mainly on the eggs for raising, not only the raising agent, so fold them into the batter carefully so that you don’t lose any precious air bubbles. Once the eggs have been incorporated, stop mixing.
6. Make sure your baking powder is fresh
Old baking powder loses its raising ability and using it will result in a dense cake that will struggle to absorb the syrup.
7. Poke holes in the cake before pouring the milk syrup over
One of the techniques to help the cake absorb milk is poking small holes in the top of it it.
If the cake is a little overcooked with a hard crust, you may need to cut the crusts off before attempting to soak it.
8. Pour the milk mix over while the cake is still hot
A cold cake will not absorb as easily as a hot one. Have your milk mixture ready before the cake comes out of the oven and pour it over immediately.
Recipe
You’ll need for the cake batter:
- 1 cup cake flour
- 1 ½ teaspoons baking powder
- Pinch of salt
- 4 extra-large eggs, separated
- 1 cup white sugar
- 1 teaspoon vanilla essence
- 1/3 cup full-fat milk
You’ll need for the milky syrup:
- 1x 12 oz can evaporated milk
- 1x 9 oz can sweetened condensed milk
- 1/3 cup heavy cream
You’ll need for the topping:
- 2 cups heavy whipping cream
- 1 tablespoon icing sugar
- 1 teaspoon vanilla essence
- Berries or ground cinnamon to garnish
You’ll do this to make the cake itself:
-
- Heat oven to 180˚C.
- Spray a 9×13 inch oven-to-table dish.
- You’ll need 3 bowls. In the biggest bowl, mix the flour, baking powder, and salt.
- In the second bowl, whip the egg whites until soft peaks begin to form. Add ¼ of the sugar and continue beating until it has dissolved.
- In the third bowl, whip the yolks with the remaining ¾ of the sugar using an electric beater until very pale and fluffy. Beat in the milk and vanilla essence. Pour this into the flour mixture and fold in carefully with a fork or spatula. Lastly, fold in the egg whites until just incorporated. Do not overmix.
- Pour the resulting batter into the prepared dish and bake for about half an hour or until a toothpick comes out clean.
Meanwhile, prepare the syrup:
- Mix the 3 milk in a jug and set aside until the cake is done.
- When the cake is removed from the oven, prick it all over with a toothpick and immediately drizzle the milky mix over it.
- Set the dish aside and allow it to cool and absorb the milk.
Prepare the topping:
- Whip the cream, icing sugar, and vanilla until soft peaks form.
- Spread it over the cake only when it has properly cooled. Cover with cling wrap and chill.
- Top with fruit of cinnamon just before serving. Cut into squares to serve it directly out of the dish.