I Love Desserts


Très Leches Cake

Serves 12 to 16


1-1/2 cups (375 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) butter or margarine, softened
1/2 tsp (2 mL) vanilla
5 eggs
1 cup (250 mL) milk (whole/homogenized)
1 cup (250 mL) sweetened condensed milk
3/4 cup (175 mL) evaporated milk
1/3 cup (75 mL) liqueur or brandy (optional)

1 cup (250 mL) granulated sugar
1-1/2 cups (375 mL) whipping (35%) cream
1 tsp (5 mL) vanilla

Preheat oven to 350 degrees F (180 degrees C)

13- by 9-inch (3 L) metal baking pan, greased and floured

1. In a large bowl, combine flour and baking powder. Set aside.

2. In a large mixer bowl, on medium speed, cream sugar and butter until smooth. Beat in vanilla and then eggs, one at a time, beating well after each addition.

3. Gradually, by spoonfuls, add flour mixture to the creamed mixture, on low speed, mixing until well combined. Pour into prepared baking pan, spreading evenly.

4. Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and dry. Pierce top of cake with a fork, or skewer, in about 10 places. Cool completely in pan on wire rack.

5. In another bowl, combine milk, condensed milk, evaporated milk and liqueur, if using. Pour over top of the cooled cake and allow to soak in while chilling for at least 2 hours.

6. Prepare topping: In a small bowl, whisk sugar, whipping cream and vanilla until thick. Spread over top of cake. Store in refrigerator until ready to serve (up to 1 week).

Tip: If you want leftover whipped cream to retain its lightness, height and texture for a day or more, add 1 tsp (5 mL) of light corn syrup to each 1 cup (250 mL) of cream while whipping.


Buy the Book!


250 Best Cakes and Pies
by Esther Brody
Robert Rose
Paperback: $18.95
ISBN 0778800776
Information provided by the publisher.


250 Best Cakes and Pies



This page created April 2004

The Global Gourmet
The Global Gourmet®
Main Page


Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home