Tres Leches Cake meaning the cake with three milk is a decadent, subtly flavoured and melt in the mouth dessert cake. I have never tasted it in any dessert shop yet but the idea of this cake seemed too irresistible for me to let go and i decided to make this myself and try it out ! With many variations in mind, i decided to go a little Caribbean with flavours for this one and chose to marry mango and coconut here 🙂 Presenting my first take at Tres Leches torte – Mango Coconut Tres Leches Cake !
I think it was somewhere near last year when i heard about this cake for the first time. It was during a long due online chat with an old friend.. i had just started this blog and was looking out for new ideas for recipes to develop. I remember telling her very enthusiastically about this date and coconut cake that i wanted to make (i made that a couple of months later 😛 I named it the “Sticky Date Coconut Cake“) and she (
very ecstatically) told me about this Tres Leches cake which she ate at a friend’s place and absolutely fell in love with. As a food enthusiast, my eyes glittered and i was really intrigued with the name of the cake and the general concept. In my experiences with cake, i had never come across anything like this. Somehow the whole concept of cake soaked in milky mixture was a bit out of place for me. I always liked my cakes, simple, fairly moist with basic frostings (fondant and colored icings scare me) and this cake was so not basic in that sense. I am not a big fan of milk either, so i was not sure if i was ever going to make this for myself.
The conversation with the friend continued a few days later and she told me that she actually made the cake herself too and found it really simple to put together. This was definitely motivating and i thought this was something i need to try out myself. Months passed and i got so consumed in so many things at my end that this cake never made its way into my kitchen. The idea though, kept lingering on.
We moved to San Diego in Nov last year and all of a sudden i was in a place which was full of Mexican delicacies around. I even made a Mexican friend here and just a few days back, while sipping Chai tea at my place, she mentioned “Tres Leches Cake”.. Instantly i was drawn to the conversation and i asked her the basic concepts of creating this cake. This time i decided to make this cake without any further Ado 🙂
Tres Leches or the 3 milk cake is a sponge cake which is soaked in 3 milk mixture (in various proportions) of Condensed milk, heavy cream/half-half and evaporated milk. In my recipe below, i have made my own tweaks and used Condensed milk, whole milk and coconut milk – making this dessert a little less rich while incorporating the subtle coconut flavour to it. The flavour of the coconut is complimented and enhanced with the mango sponge cake and the mango coulis on top.
Mango Coconut Tres Leches Cake
Mango Coconut Tres Leches Cake
This Cake recipe has 3 components :
- The Base Cake -Mango Sponge cake
- The milk filling mixture
- Topping whipping cream
Base Cake – Mango Sponge cake
- 1.5 cup All purpose flour
- 1- 1.5 cup milk (depending on the consistency)
- 2 eggs. whites and yolks separated
- 3/4 cup sugar
- pinch of salt
- 1 mango, pureed
- 1/2 stick of butter (approx 50gms), room temperature
- 1 tsp soda bi carb
- 1 tsp baking powder
- 1 tsp vanilla extract
Milk filling mixture
- 1/2 cup of coconut milk
- 1/2 cup of condensed milk
- 1/2 cup of milk (2% or full fat)
Whipping Cream Topping
- 1/2 tub of Cool Whip (u can make your own whipping cream too)
- Puree of 1 mango
- 2 tablespoons of fine sugar
We begin with baking the cake.
- Take a bowl and in it add in the flour, soda bi carb, baking powder and pinch of salt. Combine together. Meanwhile, pre-heat the oven to 375 F and keep ready.
- Now, take a bowl/ stand mixer, pour in the 2 egg whites and beat on high speed till you get stiff peaks. Remove and keep aside.
- Next, put in the butter and sugar in the bowl and whisk till both are homogenous and a bit fluffy.
- While still beating, slowly add in 1 egg yolk at a time and whisk till the mixture comes together. Add in the vanilla essence, mango puree and milk. Keep on stirring till the mixture is homogenous.
- Now, stirring on low speed, slowly add in the dry ingredients and combine well. Once the mixture is ready, slowly add the egg whites into this mix and gently fold in.
- Pour the batter in a pre-greased cake tin/pyrex glass dish and bake for about 30-40 minutes or till the pin pocked in the cake comes out clean. I used Pyrex dish for baking this one as that way i can see it coming to life when i pour in the milk filling.
- Once done, remove the tin/pyrex dish from the oven and let it cool down completely. In case you want to place the cake on a serving platter, u can remove the cake from the tin once it cools down a bit. Choose a deep dish to place the cake as we would require some space when pouring the milk mixture
- When the cake is cooled down, poke some holes in the cake. Next, mix all the ingredients of the “milk filling mixture” and using a spoon, gently pour all of this mixture over the cake. You might notice that the milk mixture is not getting absorbed completely by the cake but do not worry , let the cake rest.
- Place this cake inside the refrigerator and let it rest overnight (6-8 hrs). When you check the cake after the resting time, you would be amazed to see all the milk “disappeared” :P.. Imagine all that tasty milky mixture inside the cake… YUM !
- Now, we would lather the cake with generous scoops of whipping cream on all sides.
- In a bowl, add in the pureed mango and sugar and mix till homogenous. This would be your instant mango coulis.
- Before serving, pour the mango coulis in horizontal motion on top of the whipping cream and with the back of a spoon, make vertical lines over the topping to create this simple but elegant pattern. Now you are the proud owners of your own “Mango coconut tres leches cake” …. D.E.L.I.C.I.O.U.S !!
For my first attempt at this Mexican dessert, i think i absolutely nailed the taste ! This cake was super moist and had a really subtle and mellow flavour of the coconut used in the milk mixture which complimented the taste of the tangy sweet mango. My husband loves all things milky and this cake turned out be the perfect dessert for our 2nd year anniversary ! If you have not tried this cake before, you are surely missing something purely genius and you should make this soon. I love coconut and mango together but you can try the classic version without the mango and the coconut milk (use heavy cream instead) and you would be glad you did ! 🙂
Bringing this delicious dessert to the Fiesta Friday co-hosted by Tracy and Nancy ! Thank u for hosting this 🙂 Click below to continue with other entries
Also, try some other cakes from my bakery Basket :