Quick Mexican Vanilla Bean Tres Leches
A simple, high-quality vanilla bean focused cake for small gatherings.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1 1/2 cups All-purpose flour
- 1 teaspoon Baking powder
- 5 units Large eggs, separated
- 1 cup Granulated sugar
- 1 whole Mexican vanilla bean, split and scraped
- 12 ounces Evaporated milk
- 14 ounces Sweetened condensed milk
- 1/4 cup Heavy cream
- 1/4 cup Whole milk
- 1 cup Heavy whipping cream (for topping)
- 3 tablespoons Powdered sugar
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9x9 inch square baking pan.
- 2
Whisk the egg yolks with 3/4 cup of sugar until pale and creamy; stir in the Mexican vanilla bean seeds.
- 3
In a separate bowl, beat egg whites until stiff peaks form, gradually adding the remaining 1/4 cup of sugar.
- 4
Fold the egg yolk mixture into the whites gently, then sift in the flour and baking powder, folding until just combined.
- 5
Pour the batter into the pan and bake for 25-30 minutes until a toothpick comes out clean; let the cake cool completely.
- 6
Whisk together the evaporated milk, condensed milk, and whole milk in a pitcher.
- 7
Pierce the cooled cake all over with a fork and slowly pour the milk mixture over the top until fully absorbed.
- 8
Whip the heavy cream and powdered sugar until stiff, spread over the cake, and refrigerate for at least 4 hours before serving.
Ratings & Reviews
No ratings yet
