Layered Tres Leches Cake with Summer Berries

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To round out our week of Cuban-inspired recipes is our Layered Tres Leches Cake with Summer Berries. Each cake layer is super fluffy, since it's base is of whipped egg whites, and after baking, it's soaked in three milks for the most moist and tender cake you'll ever taste. However, our tres leches recipe is not ultra sweet but made with reduced sugar for a light summer treat ;)

What does tres leches cake taste like?

Being that you separate the egg yolks and eggs whites (to be whipped) in the mixing process, the result is a light and fluffy cake that is sweet yet not overwhelming. Then, after a brief cooling period, you soak the cake in three milks (evaporated milk, sweetened condensed milk, and whole milk) until the liquids are absorbed and the cake is perfectly moist. Finally, you top the cake off with freshly whipped cream for an irresistible dessert!

Layered Tres Leches Cake with Summer Berries
Layered Tres Leches Cake with Summer Berries

Now, it’s time to grab our aprons and begin baking deliciousness!

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“The Lord is good to those whose hope is in him, to the one who seeks him; it is good to wait quietly for the salvation of the Lord.” ~ Lamentations 3:25-26

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Layered Tres Leches Cake with Summer Berries

PREP:
25
MINS
HOURS
COOK:
25
MINS
HOURS
TOTAL:
50
MINS
HOURS

Ingredients

For the Cake Layers:

  • 5 Eggs, (room temperature)
  • 3/4 cup Whole Milk, (room temperature)
  • 1/4 cup Extra Virgin Olive Oil
  • 1 tsp. Vanilla Extract
  • 1 cup Granulated Cane Sugar
  • 1 3/4 cup All Purpose Flour
  • 1 tbsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/4 tsp. Cream of Tartar
  • 1/4 tsp. Salt

For the Frosting:

  • 16 oz  (1 Pint) Heavy Whipping Cream
  • 2 tbsp. Granulated Cane Sugar
  • 1 tsp. Vanilla Extract
  • 1/4 tsp. Almond Extract (optional)

To Assemble:

  • Fresh Blueberries, Strawberries, and Raspberries, (each cut into small pieces)
  • 1/2 cup Whole Milk
  • 12 oz can of Evaporated Milk
  • 14 oz can of  Sweetend Condensed Milk

Instructions

For the Cake Layers:

  1. Preheat oven to 350F. Lightly grease and line three 6" or two 8" cake pans with parchment paper. Set aside.
  2. Separate the egg whites and egg yolks in two separate mixing bowls.
  3. In the egg yolk bowl, add the olive oil, sugar, and vanilla extract to mix on medium high speed (with the whisk attachment) for 2-3 minutes, or until creamy.
  4. Then, whisk the egg whites and cream of tartar (with a clean whisk attachment) until stiff peaks form, about 4-6 minutes.
  5. In the meantime, whisk together the remaining dry ingredients in a separate bowl (flour, baking powder, baking soda, and salt).
  6. Fold the flour mixture into the egg yolks mixture just until combined, and there are no lumps. Then, gently fold in the egg whites with a spatula until just combined and the batter is airy and light. Evenly divide the cake batter amongst the prepared cake pans.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. TIP: The cakes may shrink once taken out of the oven so don't worry if it does happen. Simply use a flat knife to scrap the cake pan sides to separate the cake so it doesn't form unevenly. And again if it does, simply use a knife to shave off excessive cake.
  9. Allow the cake to cool in the pans for 10 minutes. In the meantime, mix together sweetened condensed milk, evaporated milk, and remaining whole milk. Pour evenly into the cake pans. Let teh cake layers soak at room temperature for 20-30 minutes, or until most of the milk is absorbed.

For the Frosting:

  1. Add the whipping cream and sugar to the bowl of stand mixer. Whisk on medium speed until light and fluffy. Fold in the vanilla extract.

To Assemble:

  1. Carefully remove the cake layers from their pans, then transfer to a wire rack over a baking pan to drain any excess liquid for 5 minutes only.
  2. On the bottom of your cake plate, add a little bit of the frosting, then add the first cake layer. Frost with 1/3rd of the frosting, then top with freshly cut strawberries. Insert 2-3 cake dowel rods or skewers into the layer, then slide on the second cake layer and repeat with remaining frosting/fresh berries. (TIP: The rods/skewers are important since the cake is very moist and the berries are heavy.)
  3. Enjoy!

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