dgbaking Tres leches translates to “3 milks”, because three different milk types are used to wet the cake While tres leches is made all over Latin America, original tres leches seems to be Mexican though some say Nicaraguan The following recipe was done in mini loaf pans that are 6.8oz capacity, I made 13
This a spongecake that I’m making. Sponge cake is able to handle the amount of liquid in a tres leches without getting soggy and there is also a lightness to it because it doesn’t contain oil, which you make it heavy and dense. I don’t recommend using boxed mix but in a pinch, it will do!
Pumpkin Tres Leches
This pumpkin tres leches is made with a sponge cake. Not only does sponge cake absorb all the liquid use in this recipe without making the cake soggy, but it also lends a lightness and fluffiness to the cake that is amazing. The pumpkin flavors come through, since this recipe is not too sweet. Please let me know if you make it! I made 13 mini loaf pans but you can bake it in one 9×13 pan. Enjoy! Recipe might contain affiliate links
Equipment
- 13 6.8oz mini loaf pans
- 9×13 pan (optional) see notes
Ingredients
Wet Ingredients
- 5 large egg whites
- 3/4 cup granulated sugar
Wet Ingredients 2
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1 cup pumpkin puree- 7.5oz
- 1 tsp vanilla extract
Dry Ingredients
- 1.5 cups flour-180g
- 2.5 tsp baking powder
- 1 tbsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/2 tsp salt
Tres Leches
- 1 can evaporated milk
- 1 can condensed milk
- 1 cup half and half see notes
- 1 tbsp vanilla extract
Whipped Topping
- 2 cups heavy cream
- 1/2 cups confectioners sugar
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 325 degrees- set your mini loaf pans on top of a large baking pan-set aside
- in a large bowl, add egg whites and 3/4 cup of sugar and whip until stiff peaks-set aside
- In a bowl or stand mixer, beat yolks and sugar until light in color. Add pumpkin and vanilla and mix
- Sift flour and the rest of dry ingredients, on top of the bowl containing the egg yolk mixture. Mix flour and rest of ingredients into the egg yolk mix, mix well
- Fold the egg whites into the flour/egg yolk mixture-fully fold in egg whites
- Once batter is ready, if using mini loaf pans, preheat oven at 325 degrees and using a 1 tbsp cookie scoop, scoop out batter 4 times along the mini pan, as seen on video. if weighing pans, each pan should weigh about 70g with batter.
- place pans on top of a bigger baking pan and bake for 12-15 minutes. Until a toothpick inserted comes out clean
- while the cakes are baking, make the tres leches. Mix all ingredients under "tres leches" and refrigerate until cakes are done
- once cakes are done, let them cool. poke holes either with a fork or wooden stick, like I did, to ensure that milks absorb well. scoop 1/3- 1/2 cup of the tres leches on each cake. Cover each pan with its plastic lid and refrigerate for 3 hours or more.
- Once you are read to serve, whip the ingredients under, "whipped topping", and pie on top of each pan or spread. Sprinkle with crushed pecans if desired
- refrigerate what is left over. Can last up for 4 days or a week in fridge.
Notes
baking in 9×13– follow same steps, only that preheat oven to 350 amd bake from 25-35 minutes or until toothpick inserted comes out clean
half and half- I made my own using 1/2 cup of regular milk and 1/2 cup of heavy cream
mini loaf pans
mixing bowls
1 tablespoon cookie scoop
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