Photo of Tres Leches Cake by WW

Tres Leches Cake

4 - 5
PersonalPoints™ per serving
Total Time
3 hr 50 min
Prep
25 min
Cook
25 min
Serves
12
Difficulty
Moderate
This traditional Latin American dessert is rich, sweet, and absolutely delicious. It starts with a sponge cake that gets much of its lift and airy texture from beaten egg whites. Because it’s a sponge cake, it’s able to hold lots of moisture without falling apart. Good thing, because the cake is soaked in a mixture of three milks: evaporated, almond, and sweetened condensed.

Ingredients

Cooking spray

4 spray(s)

All-purpose flour

cup(s)

Baking powder

1 tsp(s)

Table salt

¼ tsp(s)

Egg white(s)

3 egg white(s)

Monk fruit sweetener with erythritol

½ cup(s), divided

Uncooked egg yolk(s)

2 large

Plain unsweetened almond milk

cup(s), divided

Vanilla extract

1½ tsp(s)

Fat free evaporated milk

cup(s)

Fat-free sweetened condensed milk

cup(s)

Lite whipped topping

1 cup(s)

Ground cinnamon

¼ tsp(s), optional

Instructions

  1. Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper and coat the paper with cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In a large bowl, beat the egg whites with the whisk attachment of an electric mixer on medium speed until foamy, about 1 minute. Increase the mixer speed to medium-high, and gradually add ¼ cup monk fruit sweetener; beat until stiff, glossy peaks form, 3 to 5 minutes. Spoon the beaten egg whites into a bowl.
  3. In the mixing bowl, beat together the remaining ¼ cup monk fruit sweetener and egg yolks at medium speed until pale and thick, about 2 minutes. With the mixer on medium-low speed, beat in ⅓ cup almond milk and vanilla. Add the flour mixture and beat on low speed until well combined. Gently fold in about one-third of the beaten egg whites until thoroughly combined. Fold in the remaining egg whites. Spoon the batter into the prepared pan. Bake at 350°F until golden, puffed, and set, about 25 minutes.
  4. Cool the cake in the pan for 10 minutes. Lift the cake, using the parchment paper, out of the pan and cool to room temperature on a wire rack.
  5. In a medium bowl, whisk together the remaining ⅓ cup almond milk, evaporated milk, and sweetened condensed milk. Carefully peel the parchment paper off of the cake. Place the cake on a large rimmed plate or platter. Liberally pierce the cake all over with a fork. Pour about half of the milk mixture over the cake, allowing it to soak in. Pour the remaining milk mixture over the cake. Refrigerate until chilled, about 2 hours, occasionally spooning any standing milk mixture over the top of the cake. Spread the whipped topping over the cake. Sprinkle with the cinnamon, if desired. Slice into 12 pieces.
  6. Serving size: 1 piece