Peach Tres Leches Cake

Make Summer even sweeter by baking up a delicious Peach tres leches cake. Tres leches which translates to three milks is sponge cake soaked in a mixture of milks and topped with homemade whipped topping.

 

 

My peach tres leches cake is moist, delicate and packs a punch. A light, spongey cake warm from the oven is drizzle with tres leches – sweetened condensed milk, evaporated milk and heavy cream. Allowed to soak then topped with freshly whipped cream and fresh peaches this tres leches cake is stunning.

Enjoyed throughout Latin America tres leches is a popular cake made for birthdays, quinceaneras and baby showers. Tres Leches can be found in many Mexican restaurants but can easily be made at home. Today we are adding fresh peaches to the mix to create a simply beautiful Peach tres leches cake. 

 

 

WHAT IS A TRES LECHES CAKE?

A tres leches cake, is a cake soaked in three kinds of milk. Tres leches, translated is “three milks,”.

The cake warm from the oven is poked with small holes, then the milks – evaporated milk, sweetened condensed milk and heavy cream- are poured over the cake. The cake absorbs the milks, then it is topped with whipped cream and garnished with fruit. 

A popular cake from Mexico often served at Baptisms, weddings and quinceaneras.

Peach Tres Leches

Serves 12

For the cake:

Non-stick spray

1 cup flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

5 large eggs, room temperature

1 cup sugar

1/3 cup milk

1 teaspoon vanilla extract

1 (14-ounce) sweetened condensed milk

1 (12-ounce) evaporated milk

1/4 cup heavy cream

For the topping:

6 large peaches, finely diced

1/4 cup sugar

1 cup heavy cream, chilled

1 teaspoon vanilla extract

3 tablespoons powdered sugar

 

Pre-heat oven to 350 degrees.

Liberally spray a 9×13 baking pan with non-stick cooking spray.

In a bowl whisk together flour, baking powder and salt, set aside.

In two large bowls separate eggs. Egg whites in one bowl and egg yolks in another bowl.

Beat egg whites until soft peaks form, about 2 to 3 minutes on high speed.

Slowly add 1/4 cup sugar on high speed until egg whites firm up, about 1 to 2 minutes, set aside.

Remove beaters, wash and dry thoroughly. 

Beat egg yolks with remaining 3/4 cup of sugar on medium until egg yolks are light and creamy, about 3 minutes.

Reduce speed to low add milk and vanilla and beat until just combined, an additional minute.

Gently fold in dry ingredients into the egg yolk mixture until combined, then gently fold in egg whites until combined.

Pour batter into prepared baking pan.

Bake for 18-20 minutes, or until toothpick inserted in comes out clean.

Allow cake to cool for 10 minutes.

In a bowl combine sweetened condensed milk, evaporated milk, and heavy cream, stir.

Using a fork poke holes in cake. Slowly pour milks over the cake, starting from one end of cake to the other end.

Cover with plastic wrap and place in fridge to chill for 3 hours or overnight.

To a bowl add diced peaches and sugar, stir to combine. Let stand for 10 minutes, stirring occasionally to dissolve sugar.

Beat heavy cream and vanilla extract on high until foamy, gradually add powdered sugar until light and fluffy.

Spread whipped topping over cake and top with diced peaches.

 

 

 

Fun recipes also made in collaboration with Imperial Sugar –

Tascalate, a refreshing cocoa drink 

Brown Sugar Carnitas, made in the slow cooker

Tepache, a fermented drink made from pineapple rinds