Tres leches cake

Tres Leches Cake Recipe

Tres leches is a notoriously delicious cake. And though very famous, it’s still unknown exactly where it came from.

While there are several stories that are floated around, most agree that the mass production of canned milk and sugar by companies like Nestlé in Nicaragua and Mexico leading up to the World Wars played an important role in the creation and popularization of tres leches cake.

Especially during the wars and Great Depression when food options were more limited, soaking cake in milk was a creative and inexpensive way to repurpose it as a special treat in difficult times

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What is Tres Leches?

It’s simply a sponge cake soaked in three different kinds of milk, and topped with whipped cream and fresh fruit. And given the name, it’s no surprise that this is a very popular cake in Latin cultures. It literally translates to “three milks” in Spanish.

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What are the three milks?

The three milks are condensed milk, evaporated milk, and whole milk. They make the cake sweat, moist, and light. Each bite is like a delicate, spongey cloud. And no I’m not exaggerating.

Tres Leches

Before I ever had tres leches, I kinda thought it was over-hyped. But i remember the first time I ever tried it, and I was stunned. It gave me tiramisu vibes with the soaked cake, but it carried it’s own uniqueness.

It doesn’t have any bitter contrast in flavors like tiramisu has, but it does have a lightness to it, that doesn’t make you want to stop eating it. Like, it’s not overly sweet or rich to the point where it’d be painful to finish one slice. This is the type of cake that makes you want more.

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The frosting

A big factor in the lightness of this cake is the frosting. It’s a light, mildly sweet whipped cream frosting that works excellent with soaked cake. Top it with fresh fruit and you’ve got yourself an A+ cake right there.

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Will all that milk fit into my cake?

It may not seem like it will, but the cake will soak up every last drop of milk. Just pour slowly and evenly along the entire cake, and don’t forget the edges! And click here to see a recipe for an alcohol soaked tres leches!

How long can I store this cake?

Store for up to 4 days in the fridge.

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tres leches cake

Tres Leches Cake Recipe

Tres leches is a notoriously delicious cake. It's simply a sponge cake soaked in three different kinds of milk, and topped with whipped cream and fresh fruit.
Prep Time 20 mins
Cook Time 25 mins
Chill Time 1 hr
Total Time 1 hr 45 mins
Course Dessert
Cuisine Mexican
Servings 8 people

Equipment

  • Baking dish
  • 4 bowls
  • Whisk
  • Electric hand mixer
  • Spoon
  • Spatula
  • Pouring cup
  • Knife

Ingredients
  

  • 2/3 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 eggs (separated)
  • 1 cup sugar
  • ¼ cup milk or water
  • 1 tsp vanilla extract
  • 1 can evaporated milk
  • 1 can condensed milk
  • ¼ cup whole milk
  • 1 cup heavy whipping cream
  • 1 tbsp sugar
  • 1 tbsp butter
  • 1 cup strawberries

Instructions
 

  • Combine flour, baking powder, and salt in a bowl. Set aside.
  • Combine egg whites with 3/4 cup of sugar and mix with electric mixture until stiff peaks are formed. Add vanilla extract, mix, and set aside.
  • Combine egg yolks and 1/4 cup of sugar and mix with a whisk until it turns light brown.
  • Add egg yolk mixture to dry mixture and mix until well combined.
  • Fold egg white mixture into the bowl.
  • Add milk or water and mix until fully combined. Set aside for baking.
  • Butter the baking dish.
  • Pour mixture into baking dish and bake for 25 minutes at 350°.
  • Remove from oven and allow to cool.
  • Using a knife, cut along the edges to remove cake from dish.
  • Clean dish and return cake to dish.
  • Poke several holes all around the cake using a fork.
  • Combine condensed milk, evaporated milk, and whole in a pouring cup.
  • Slowly pour entire mixture onto the cake. Set aside.
  • In a bowl, combine heavy whipping cream and sugar and mix with an electric hand mixture until thick peaks form.
  • Top the cake with whipped cream and enjoy!

Video

Notes

  • Fold the egg white mixture into the rest of the ingredients to avoid removing all the air whipped into the egg white mixture.
  • Pour the milk into the cake slowly and evenly, and don’t forget the edges!
  • Once baked and cooled, be sure to remove the cake from the baking dish to make it easier to remove later during serving.

Thank you for reading my Tres Leches recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

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Traditional Italian Tiramisu Recipe

Vegetarian

Tiramisu is a dessert that no one can resist, even the people who don’t necessarily have a sweet tooth. And that’s what makes this recipe perfect; the flavors work heavenly together. The crisp ladyfinger biscuits, bitter coffee, toasted rum, and sweet mascarpone create a beautiful symphony of flavors that I personally can’t get enough of.

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What is Tiramisu?

The name itself, tiramisu, translates to “pick me up” in Italian. This refers to the two caffeinated ingredients that are present in the dessert: espresso and cocoa. 

Tiramisu is a coffee flavored Italian dessert. It is made by dipping ladyfingers in coffee and rum, layering a whipped mixture of mascarpone cheese, eggs, and sugar, and topped with a thin layer of cocoa powder.

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It’s said that it originated in Veneto, the northeastern region of Italy, in early 1970s at the restaurant Le Beccherie in Treviso.

So, unlike sfogliatelle which were invented in the 17th century or cannoli which were invented somewhere between 827-1091 AD , tiramisu isn’t one most sacred of Italian desserts. It wasn’t introduced into American restaurants until the 1980s.

That being said, it has never gone away. It would be nearly impossible to find an Italian restaurant that doesn’t (rightfully) have tiramisu on the menu for dessert.

Now, although tiramisu is a classic recipe, it doesn’t mean it’s extremely hard to make. Actually, it only takes a couple of ingredients.

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Mascarpone, egg yolk, & sugar

The creamy filling that goes in between the layers of soaked ladyfingers is a mixture of mascarpone, egg yolk, and sugar. Just like the ladyfingers or coffee, mascarpone cheese is one of the ingredients you cannot leave out of this recipe. It has a similar texture to cream cheese, sour cream, ricotta, and whipped cream, yet it is so incredible different from them all.

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Mascarpone is an Italian soft cheese made from cream. It’s American counterpart is, not surprisingly, cream cheese. But trust and believe that these are very different things. While similar in look and application, American cream cheese is firmer and has a stronger taste than its Italian counterpart. Mascarpone has a looser, velvety texture, and mildly sweet flavor.

In short, mascarpone cheese is way less tangy than the stuff you put on your bagel. If you can’t get your hands on any, try any of the ingredients with similar textures listed above.

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The ladyfingers

Ladyfingers are sweet, light, dry, egg-based, sponge biscuits. They are called ladyfingers because they are kinda shaped like fingers and they are notorious for being an essential ingredient in tiramisu. Ladyfingers can be eaten as is, but they really shine in recipes where they are soaked in a syrup or other liquid. So, without a shadow of a doubt, this is the kind of cookie that goes great in tiramisus. Find my full recipe for ladyfingers here.

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Coffee

Since this is a coffee flavored dessert, you want to make sure you are using good quality coffee. I used espresso coffee from an actual espresso machine, but a stove top espresso maker works well too. And if you can’t get your hands on either, just make sure you’re using a good quality coffee brand.

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Rum

The best rum for tiramisu is dark rum. Light rum has the same sweet but subtle flavor as dark rum. It even has just as much alcohol by volume as dark rum. So, what’s the difference and why should you use dark? Well, dark rum isn’t filtered and bottled right after being distilled. Instead they are aged in charred oak or wooden barrels for a period of time, and this is where they end up developing a darker color and a bolder flavor.

In short, to make the most flavorful tiramisu you’re going to want to use dark rum.

And those are all the ingredients you will need to make a traditional Italian tiramisu. Check out my video recipe below.

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Traditional Italian Tiramisu Recipe

Tiramisu is a dessert that no one can resist, even the people who don't necessarily have a sweet tooth. And that's what makes this recipe perfect; the flavors work heavenly together. The crisp ladyfinger biscuits, bitter coffee, toasted rum, and sweet mascarpone create a beautiful symphony if flavors that I personally can't get enough of.
Prep Time 30 mins
Chill Time 4 mins
Total Time 4 hrs 30 mins
Course Dessert
Cuisine Italian
Servings 4 people
Calories 557 kcal

Equipment

  • Double boiler
  • Baking dish
  • 2 bowls
  • Whisk
  • Hand mixer
  • Spoon
  • Spatula
  • Sifter

Ingredients
  

  • 12 ladyfingers
  • 2 egg yolks
  • 1/4 cup brown sugar
  • 1 cup mascarpone
  • 3 tbsp dark rum
  • 1/2 cup espresso coffee
  • 1 tbsp cocoa powder

Instructions
 

  • Whisk egg yolks and sugar over double boiler over low heat until thick.
  • Add mascarpone and 1 tbsp dark rum to bowl and whip with hand mixer until thick.
  • Combine whipped mascarpone with egg and sugar mixture. Set aside.
  • Using spoon, mix 2 tbsp dark rum with espresso coffee in a bowl. Set aside.
  • To assemble, dip ladyfingers into coffee and rum mixture and place onto baking dish. Use spatula to spread half of the mascarpone mixture over the ladyfingers. Repeat for the next layer. Sift cocoa powder over tiramisu.
  • Place tiramisu in refrigerator for at least 4 hours.

Video

Notes

  • Make sure your double boiler is over low heat when whisking the eggs and sugar. This will help you avoid scrambling the eggs.
  • Espresso coffee is the best coffee for this dessert recipe, so if you can’t get your hands on an espresso maker try to use high quality coffee.
  • Use dark rum for deeper flavor in your tiramisu.
  • Chill for at least 4 hours for best results. 

Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

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LadyFinger Savoiardi Biscuits Recipe

Dairy FreeVegetarian

Calling all home bakers! Ladyfingers are simply a dessert you need to know how to make. These classic ladyfinger biscuits are quick and simple to make at home. And yes, of course you could go to that nice Italian store that sells the pricey imported cookies, but where’s the fun in that?

Now, keep in mind that homemade ladyfingers are not the same as store bought ones. The commercial savoiardi biscuit tends to be more crisp and firm than the homemade ladyfingers, which are more soft and pliable.

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What are Ladyfinger biscuits?

Ladyfingers are sweet, light, dry, egg-based, sponge biscuits. They are called ladyfingers because they are kinda shaped like fingers. They are notorious for being an essential ingredient in the dessert we all know and love: tiramisu. They’re also known as boudoir biscuits, sponge biscuits, sponge fingers, and savoiardis.

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I feel like everyone always assumes these biscuits originated in Italy because of their famous connotation to tiramisu. But really, Ladyfingers originated in the late 15th century in Savoy, which today is parts of France, Switzerland, and Italy. They were created to mark the occasion when the King of France came to visit. Later, they were given the name Savoiardi.

Today, the recipe remains very similar to traditional one.

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Want the secret ingredient for a perfect Ladyfinger?

Fold, don’t mix. The definition of folding is to carefully add a light, airy mixture (in this case egg whites) to a thicker, heavier mixture. This has to be done carefully so that the egg whites don’t deflate and lose all of the air that was beaten into them.

So essentially, the secret ingredient to a perfect homemade ladyfinger is air!

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The eggs

Since this is an egg-based recipe, you need to make sure your handling your eggs correctly. Separate the egg whites and yolks during the prep. Mix the egg white with half of the listed sugar with a electric hand mixer until it forms thick peaks. Mix the egg yolks with other half of the listed sugar with a hand whisk until it becomes light in color.

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Why the powdered sugar?

The powdered sugar melts into the surface of the ladyfinger and creates an ever so delicate, sweet crust.

Let them cool completely before working with them.

When they are fresh out of the oven, they are delicate on the inside and just a bit crisp on the outside. If you don’t wait for them to cool, you risk the ladyfingers falling apart. When you leave them to cool completely they will firm up and get crispier on the outside and spongy on the inside.

Please just let them cool completely, especially if you’re making tiramisu. The biscuit will be able to soak up the coffee and rum mixture so much better if it is stale.

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What other recipes can I use these cookies in other than Tiramisu?

Ladyfingers can be eaten as is, but they really shine in recipes where they are soaked in a syrup or other liquid. So, without a shadow of a doubt, this is the kind of cookie that goes great in tiramisus. However, they also work well in icebox cakes, eclairs, trifles, and so much more. Watch my video demonstrating this recipe below so you can make ladyfinger desserts like a professional!

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Making an egg-free version of this recipe is simple! Just substitute the eggs for butter and you’re good to go. Let me know if you’d be interested to see a full recipe on egg-less ladyfingers in the comments below!

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Ladyfinger Savoiardi Biscuits Recipe

Ladyfingers are sweet, light, dry, egg-based, sponge biscuits. They are called ladyfingers because they are kinda shaped like fingers and they are notorious for being an essential ingredient to the dessert we all know and love: tiramisu.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert
Cuisine French, Italian, Swiss
Servings 4 people
Calories 285 kcal

Equipment

  • Baking pan
  • Piping bag
  • 2 bowls
  • Whisk
  • Electric hand mixer
  • Sifter

Ingredients
  

  • 3 egg whites
  • 2 egg yolks
  • 1/2 cup brown sugar
  • 1 cup all-purpose flour
  • 1 tbsp corn flour
  • 1 tsp baking powder
  • 1/4 cup powdered sugar
  • 1 tbsp butter

Instructions
 

  • Preheat oven to 375 degrees.
  • Add egg whites and half of sugar to a bowl and mix using an electric mixer until fluffy. Set aside.
  • Add egg yolks and other half of sugar to a bowl and mix using a whisk until combined. Pour into egg white mixture.
  • Sift all-purpose flour, corn flour, and baking powder into the egg white bowl and fold ingredients together to form dough.
  • Scoop dough into piping bag and set aside.
  • Generously butter baking pan.
  • Pipe cookies onto baking pan to 2 inches length.
  • Generously sift powdered sugar onto cookies before placing in oven.
  • Bake for 15 minutes and enjoy!

Video

Notes

  • Be sure to fold the mixture together in step 4. Folding ensures that you don’t undo all the whipping you did with the egg whites in step 1. This has to be done carefully so that the egg whites don’t deflate and lose all of the air that was beaten into them.
  • Sift all dry ingredients to avoid lumps.
  • Wait for them to cool before handling since when they are fresh out of the oven, they are delicate on the inside and just a bit crisp on the outside. If you don’t wait for them to cool, you risk the ladyfingers falling apart.
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Pumpkin cheesecake, easy cheesecake, pumpkin dessert, homemade cheesecake, pumpkin cheesecake with whipped cream

Pumpkin Cheesecake With Homemade Whipped Cream Recipe

Vegetarian

This pumpkin cheesecake recipe is so simple and a brilliant alternative for the traditional pumpkin pie. I don’t know what it is, I just don’t love pumpkin pie. There’s just too much pumpkin in there for me. HOWEVER, this pumpkin cheesecake is different. It’s pretty much half pumpkin pie and half NY style cheesecake, so that notorious pumpkin flavor is balanced and not overwhelming at all. Take it from me, I’m not even a pumpkin person.

I’ve had an obsession lately with cheesecake. My mom recently moved to Staten Island, and I tried some of the best NY cheesecake while visiting her. I know I know, how am I from New Jersey and just now trying cheesecake for the first time… I don’t have the answer myself but now that I’ve been out on to one of the best desserts in the east coast, I will never sleep on it again. I guess now I understand why there’s a whole factory of cheesecake… it’s all coming together now.

This pumpkin cheesecake is so creamy, airy, and light that you’ll be impressed that you made this in your oven! The homemade whipped cream sets this dessert over the top. Just how amazing whipped cream is with pumpkin pie, whipped cream is 10x more amazing with pumpkin cheesecake.

I used a 6″ spring-form pan and little bit of batter left over, so I made mini cheesecakes in a muffin tin. If you want to make this recipe in a larger size pan, this recipe will work however it will result in a thinner cheesecake. Double the recipe if you’re going for a 10″ or 12″ and want a tall cheesecake like the one in the picture. 🙂

This pumpkin cheesecake recipe is a great way to spice up your dessert table this Thanksgiving. Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Pumpkin Cheesecake With Homemade Whipped Cream

  • Servings: 4 people
  • Difficulty: normal
  • Print

Ingredients

– 1 cup graham cracker, crushed
– 1 tbsp butter, melted
– 1 tbsp brown sugar
– 1 pound cream cheese
– 1 cup brown sugar
– 1/4 tsp salt
– 1/2 cup sour cream
– 2 eggs
– 1/2 cup pumpkin puree
– 1 tsp vanilla extract
– 1/4 tsp cinnamon
– 1/8 tsp cloves
– 1/8 tsp allspice
– 1/8 tsp nutmeg
– 1/8 tsp ginger
– 1/2 cup heavy cream
– 1 cup powdered sugar

Directions

1. Preheat oven to 350 degrees Fahrenheit.
1. In a bowl, combine graham cracker, butter, and 1 tbsp sugar and mix until combined.
2. Press mixture down on bottom of 6″ spring-form pan until it is flat and completely covered.
3. Place in oven for 10-15 minutes, or until golden brown. Set aside to cool while working on filling
1. In a bowl, add cream cheese and mix using a hand or stand mixer until whipped, airy, and light.
4. Add sugar and salt and mix until fully combined.
5. Add sour cream and mix until combined.
6. Add eggs, one at a time, until fully combined.
7. Add pumpkin puree, vanilla extract, and remaining spices and mix until fully combined.
8. Pour filling into spring-form pan with crust.
9. Place spring-form pan in a large baking pan and create a water bath by adding water to the baking pan.
10. Place in oven for 60 minutes. After an hour, turn off oven but do not remove cheesecake from oven.
11. After 1 hour, remove cheesecake from oven, wrap with cling wrap, and place in fridge overnight.
12. Next day, mix heavy cream and powdered sugar in a bowl until thick, about 5 minutes.
13. Slice into cheesecake and serve with homemade whipped cream. Enjoy!

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