tri lece
what you need
- 6 eggs
- 1 cup sugar
- 1 tsp vanilla extract
- 2 1/2 cups flour
- 1 tbsp baking powder
- 3/4 cup whole milk
- 1 can condensed milk
- 1 can evaporated milk
- 1 tub of caramel (I use the "Farsitura Karamela" tub from Balkan stores)
how to make + preheat oven to 340 degrees
(1) to a bowl, add the eggs
(2) mix with an electric mixer until beat
(3) add the sugar to the eggs and mix for about 3-4 minutes until pale and fluffy
(4) add in the vanilla extract & mix
(5) add the flour and baking powder
(6) beat together until everything is well combined
(7) line a 9 by 13 baking sheet with parchment paper and pour in the batter
(8) bake for 25 minutes and allow to cool completely
(9) to another bowl, add the 3 milks & whisk until combined
(10) take a fork and poke holes throughout the whole cake
(11) pour the milk mixture all over the cake
(12) add the caramel over the top of the cake
(13) add some whipped cream in a piping bag and draw some lines vertically across the cake
(14) use a toothpick to drag it up and down the cake to make a feathering design
allow to chill overnight
I've always loved how Tri Leche cake combines three kinds of milk to create a rich, moist texture that's irresistible. When making this cake, I find it crucial to poke plenty of holes evenly across the surface before pouring the milk mixture. This ensures it soaks in deeply, giving every bite a perfect balance of flavor. For the caramel topping, using a thick caramel like "Farsitura Karamela" from Balkan stores or a similar quality tub really enhances the taste without being too sweet. I personally like to chill the cake overnight; it allows the flavors to meld beautifully and makes the cake easier to slice. If you want to add a personal touch, try piping whipped cream designs with a toothpick to create attractive feathering patterns on top. This not only looks impressive but also adds a light creaminess that complements the caramel and milk-soaked cake perfectly. Lastly, don't rush the cooling process. Letting the cake cool completely before adding the milk mixture and toppings keeps the cake from becoming soggy on the bottom and helps maintain its structure. I've found these small tips really make a big difference when baking this classic tri leche dessert.