Description
This creamy, moist tres leches cake features a tropical twist with fresh mango and strawberries, offering a vibrant and indulgent dessert perfect for any occasion. It’s designed to be a stress-free yet spectacular treat, bringing gourmet flair to your table.
Ingredients
- 1.5 cups all-purpose flour
- 5 large eggs, separated
- 0.75 cup granulated sugar
- 1.5 tsp baking powder
- 0.25 tsp salt
- 1 can (12 fl oz) evaporated milk
- 1 can (14 fl oz) sweetened condensed milk
- 0.5 cup whole milk or heavy cream
- 1 tsp pure vanilla extract
- 2 cups heavy whipping cream
- 0.5 cup powdered sugar
- 2 large mangoes, fresh or thawed frozen
- 1 lb fresh strawberries
Instructions
- Prep Cake Pan: Lightly grease and flour a 9×13 inch baking dish. Preheat your oven to 350F (175C).
- Make Sponge Batter: In a large bowl, beat the eggs and sugar together until light, pale, and fluffy (about 5 minutes with an electric mixer). Gently fold in the all-purpose flour, baking powder, and salt until just combined; avoid overmixing. Pour the batter into your prepared pan. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Cool and Poke: Let the baked cake cool in the pan on a wire rack for 15-20 minutes until slightly firm. Use a fork or wooden skewer to poke holes evenly over the entire surface.
- Mix Tres Leches Soak: In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, whole milk (or heavy cream), and vanilla extract until completely combined and smooth.
- Drench the Cake: Slowly and evenly pour the milk mixture over the still-warm, poked cake. Let it soak for at least 4 hours in the fridge, ideally overnight.
- Prepare Mango Drip: Blend fresh or thawed frozen mango chunks until completely smooth. Transfer to a small saucepan, add a spoonful of sugar, and simmer gently over low heat for about 5-7 minutes, stirring occasionally, until the sauce slightly thickens and looks vibrant and glossy. Let it cool completely until barely warm.
- Whip Topping: In a chilled bowl with chilled beaters, whip the heavy cream and powdered sugar on medium-high speed until soft, airy peaks form and the cream holds its shape.
- Assemble and Decorate: Spread the whipped cream evenly over the soaked tres leches cake. Carefully spoon or pipe the cooled mango drip around the edges, letting it cascade down the sides. Arrange fresh, sliced strawberries artfully on top for a beautiful crown.
Notes
For an even lighter sponge, separate the eggs and whip the whites before gently folding them into the batter. If making a dairy-free version, swap traditional milks with coconut milk or oat milk. Always ensure your mango drip is fully cooled before applying it to the whipped cream to prevent melting. Overmixing cake batter can lead to a tough cake. For best moisture and flavor, allow the cake to soak overnight. For a spicier mango drip, add a pinch of chili powder or cayenne. For a kid-friendly version, skip the mango drip and add sprinkles.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice (approx. 140 g)
- Calories: 450 calories
- Sugar: 45 g
- Sodium: 200 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 80 mg
Keywords: tres leches, mango, strawberry, dessert, cake, tropical, easy, family-friendly, sweet, milky