How long should tres leches soak?

Ideally, a tres leches cake should soak for at least 4 hours , but for the best texture and flavor, let it chill overnight (8–12 hours) . This gives the sponge cake enough time to fully absorb the milk mixture and become deliciously tender without falling apart.

What is in strawberry tres leches cake?

Strawberry tres leches includes all the traditional ingredients— sponge cake, evaporated milk, condensed milk, and heavy cream —plus a strawberry twist. Fresh strawberries, purée, or jam are blended into the milk soak or layered into the cake to give it a fruity flavor and pink hue.

Why are tres leches not soggy?

Though it sounds counterintuitive, tres leches cakes aren’t soggy because the sponge cake structure is designed to absorb liquid . The whipped egg base creates air pockets that pull in the milk mixture without breaking the cake apart. Proper chilling and even pouring help lock in the moisture.

Why won't my tres leches absorb milk?

If your tres leches isn’t absorbing milk, common issues include: Overbaked or dense cake base Not enough holes poked in the sponge Pouring the milk too quickly Using the wrong type of cake (like pound or butter cake) Stick to sponge cakes and pour the milk mixture slowly and evenly for best results.

Strawberry Tres Leches Cake – 5 Tips for Perfect Soak

Description

A light, fluffy sponge cake soaked in three kinds of milk and topped with whipped cream and fresh strawberries. The perfect twist on the classic Latin dessert.

Ingredients

Scale

1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
5 large eggs, separated
1 cup sugar, divided
1/3 cup whole milk
1 tsp vanilla extract
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1/4 cup heavy cream
2 cups heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract (for topping)
1 1/2 cups fresh strawberries, sliced

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
In a bowl, whisk together flour, baking powder, and salt.
Separate egg yolks and whites. In a large bowl, beat yolks with 3/4 cup sugar until pale and thick. Stir in milk and vanilla.
Fold in the flour mixture until just combined.
In a clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.
Gently fold egg whites into the batter.
Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
Let cake cool completely. Pierce the cake all over with a fork.
In a bowl, whisk together evaporated milk, condensed milk, and 1/4 cup heavy cream. Slowly pour over the cooled cake.
Refrigerate for at least 4 hours or overnight.
Before serving, beat 2 cups heavy cream with powdered sugar and vanilla until stiff peaks form.
Spread whipped cream over the cake and top with sliced strawberries.

Notes

For best results, chill the cake overnight. You can also mix strawberries into the whipped topping for extra flavor.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Latin American

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 28g
Sodium: 110mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 6g
Cholesterol: 115mg

Keywords: strawberry tres leches cake, dessert, milk cake, whipped cream, strawberry cake