Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of Colombia! This Tres Leches Cake de Arequipe is not just a dessert; it's a decadent experience that combines rich, creamy textures with an irresistible sweetness that will make your guests beg for the recipe. Imagine a perfectly moist cake soaked in three types of milk, generously layered with luxurious arequipe (dulce de leche), and topped with fluffy whipped cream - this is more than just a cake, it's a slice of Colombian heaven that will revolutionize your dessert game!
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 60 mins
Cuisine: Colombian
Serves: 10 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup butter
- 5 eggs
- 1 teaspoon vanilla extract
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 1 cup whole milk
- 1 cup arequipe (dulce de leche)
- Whipped cream (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan thoroughly to prevent sticking.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Stir in vanilla extract and gently fold in the all-purpose flour, mixing until just combined. Be careful not to overmix the batter.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove the cake from the oven and let it cool completely at room temperature for about 30 minutes.
- While the cake is cooling, prepare the three milk mixture by combining evaporated milk, sweetened condensed milk, and whole milk in a bowl.
- Once the cake has cooled, use a fork to poke holes all over the surface, allowing the milk mixture to penetrate deeply.
- Slowly pour the three milk mixture over the cake, ensuring it seeps into all the holes. Let the cake absorb the liquid for about 15-20 minutes.
- Spread a generous layer of arequipe (dulce de leche) evenly over the soaked cake.
- Top the cake with whipped cream, covering the entire surface.
- Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the cake to set completely.
- Before serving, you can garnish with additional drizzles of arequipe or a sprinkle of ground cinnamon if desired.
Tips
- Room Temperature Ingredients: Ensure all ingredients, especially eggs and butter, are at room temperature for a smoother, more consistent batter.
- Don't Overmix: When adding flour, mix just until combined to keep the cake light and tender.
- Hole-Poking Technique: Use a fork to create plenty of holes in the cake - the more holes, the more milk mixture it can absorb.
- Patience is Key: Allow the cake to absorb the milk mixture slowly and completely for maximum moisture.
- Chilling is Crucial: Refrigerate the cake for at least 2 hours before serving to allow flavors to meld and the texture to set perfectly.
- Serving Tip: Serve chilled for the best taste and texture, and don't be afraid to add extra arequipe or a sprinkle of cinnamon for garnish.
- Storage: This cake keeps well in the refrigerator for up to 3-4 days, making it a perfect make-ahead dessert for special occasions.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 65g
Protein: 10g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 180mg
