This Tres leches cake, people know it as the milk cake, is a moist cake soaked in a milk syrup and topped with light and airy whipped cream. Tres leches are believed to be an authentic Mexican cake, today I am showing you how to make a caramel tres leches layer cake or what is also know as Trilene.
Caramel tres leches is the Turkish take on the Mexican Tres leches, sponge cake soaked in milk syrup topped with fluffy whipped cream, and another layer of buttery caramel.
Servings For: 6-8 People Prep Time: 1 1/2 Hour
For The cake:
If you like to make your own cake this is the best recipe, but today I used the vanilla cake mix and follow the steps on the back.
- 6 large eggs at room temperature.
- 1 teaspoon vanilla extract.
- 1 1/3 cup sugar.
- 2 cup all-purpose flour.
- 1 1/4 teaspoon baking powder.
For Milk syrup:
- 1 can 5 oz evaporated milk. or 1 cup milk
- 1/2 cup heavy whipping cream.
For the whipping cream:
- 2 cups heavy whipping cream.
- 2 Tablespoons granulated sugar.
- 1 teaspoon vanilla extract.
For the Caramel layer:
- 1 1/4 cup sugar.
- 4 Tablespoons butter room temperature.
- 1 cup heavy whipping cream.
- 1/8 teaspoon salt.
See More: How To Make Chocolate Cake From Scratch
- Preheat oven to 350F. Grease a 9×13 glass dish with butter or baking spray.
Make the cake:
In the bowl of your electric mixer, add eggs and vanilla extract. Beat on high for 1 minute or until foamy.
Slowly add sugar and keep mixing for like 5-8 minutes until the mixture triples in size and has a light yellow color.
Combine flour and baking powder in a small bowl. Add a third of the flour mixture over the egg mixture and fold with a spatula moving from the bottom to get any flour sinking at the bottom.
Keep folding the flour in until done, make sure there is no flour left unfolded.
Pour batter into the pan and bake for 30 minutes or until the top is golden.
Note:- You can save this step by using white or yellow cake mix.
Make the milk syrup:
• In a large bowl or measuring cup, pour in evaporated milk, heavy cream.
• Mix well to combine and set aside.
Soak the cake:
When the cake is done, take it out on a cooling wire rack.
Poke some holes using a toothpick to help it soak evenly.
Pour the milk mixture over and let it cool down and soak for an hour. While we are done with the rest of the recipe.
Make the whipping cream:
In your mixer bowl, pour whipping cream and beat until it starts to thicken but still soft, this will take roughly 3 minutes.
With your mixer on adding vanilla extract and sugar and continue beating until the mixture thickens about 5-6 minutes.
Cover and refrigerate to firm up even more.
Make the caramel:
• In a deep saucepan over medium heat melt sugar until amber brown. This will take about 5minutes, stirring every now and then.
• Reduce heat and carefully add butter, keep stirring as the mixture will bubble until all the butter is incorporated.
• Slowly add the heavy cream, stirring continuously. The mixture will bubble again and rise a bit in the pan. Do not worry this is normal just keep stirring even if it clumps. Bring the heat up again to medium and stir until everything is smooth again.
• Remove from heat and pour into a heat-proof glass cup. Let it cool down completely before using.
FINALLY !! Assemble the Cake:
Take 2 tablespoons of the whipped cream out and place in a small piping bag or a small sandwich bag.
Spread the remaining whipped cream on top and smooth the top evenly.
Refrigerate for 30 minutes to firm up before adding the caramel layer.
Pour the cooled caramel over the whipped cream, title the pan to spread evenly over.
Snip the corner of the sandwich bag and make parallel lines on the caramel.
With a toothpick move in one direction across the lines then moves again in the opposite direction an inch further to make the shape as shown.
Refrigerate for 30 minutes to an hour before serving for a firmer layer or serve immediately.