Desserts
RecipesAbout Tres Leches Cake with Strawberry Compote
Tres Leches Cake with Strawberry Compote is a rich, indulgent dessert that combines the airy texture of sponge cake soaked in three types of milk; whole milk, condensed milk, and heavy cream, making it incredibly moist and flavorful. Topped with a light, fluffy merengue, this classic Latin treat is elevated with a tangy-sweet strawberry compote that perfectly balances the cake’s creamy sweetness. Each bite offers a delightful blend of textures, from the soft cake to the smooth merengue and the fruity burst of strawberries.
Ingredients for the Compote
3 tablespoons butter
2 cups of strawberries (or other berries), cleaned and hulled
2 tablespoons brown sugar
1/4 cup of water or rum
Ingredients for the Cake Batter
5 large eggs (separated)
1 cup of sugar
1 1/2 cups all purpose flour (sifted)
1/3 cup whole milk
1 teaspoon vanilla extract
Ingredients for the Dairy Soak
1 cup whole milk
2/3 cups heavy cream
1 can sweetened condensed milk
Ingredients for the Merengue
3 large egg whites
3/4 cup of powdered sugar, or light corn syrup
Dash of vanilla, & cinnamon for garnish (optional)
Preparation
01To make the compote, melt butter in a pot over medium heat. When it foams, add strawberries and brown sugar until it’s melted- about 5 minutes. Add water or rum and cook until most of the liquid has cooked off and the strawberries are very soft, another 10 to 15 minutes. Remove from heat to let cool.
02Preheat oven to 350 F.
03Separate the 4 egg whites and yolks. Reserve the yolks. With an electric mixer, whisk egg whites on medium-high speed until they are peaking. Add sugar, continue whisk until the mix is incorporated (1-2 mins). With the mixer on low speed, incorporate the egg yolks and vanilla extract. Add the sifted flour and with the help of a spatula, incorporate the flour until it’s fully mixed into the batter.
04Pre-grease an 8x10” pan and add the batter in it with a spatula. Bake on the middle rack for approximately 30-35 minutes, or until it’s lightly browned and springs back to touch, and a cake test with a toothpick doesn’t show any batter.
05Make the milk soak by mixing the milk, sweetened condensed milk, and heavy cream together.
06Once the cake has cooled, poke holes all over the surface using a fork or skewer. Slowly pour the milk mixture evenly over the cake, allowing it to absorb completely. Let the cake sit in the fridge for at least 1 hour (preferably overnight).
07To make the merengue, whisk the egg whites on medium-high speed until they are peaking and stiff. Gradually add in the sugar or corn syrup (and optional vanilla extract) and beat for at least another 5 minutes on medium speed.
08To assemble, precut the cake into desired portions. With a spatula, spread the merengue over the cake. Top with optional cinnamon, and add the compote immediately before serving.
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