Eggless Tres Leches Cake

Tres Leches Eggless cake slice

I have been craving tres leches cake since Cinco De Mayo. Yea, I am crazy that way. I can nurture a craving for a long time till it balloons into an urge that envelopes me and I have no choice but to surrender to it. I caved in and made myself a tres leches cake or the cake soaked in 3 types of milk.

The original cake is a Mexican or some Latin- American creation and is very rich and seductive. One spoonful of this custard like cake leaves you asking for more. Condensed milk, heavy cream, eggs and evaporated milk come together in an irresistible way. Sweet, creamy, sinful. It is hence usually served in most places in a small portion.

Tres Leches cake eggless

But I have had enough of those small portions and wanted to really dig in.But alas I did not have enough eggs on hand. I mean it is weeknight, I need to save eggs for breakfast. I really did not want to go out and buy more eggs on a weeknight or change breakfast plans.

Soaking in Syrup

And thus out of necessity, an eggless tres leches cake was born.

The cake was not as “custard” like as the egg version of the same but tasty nevertheless. Soaked in milk syrup overnight it was decadent, spongy and rich. And sweet with bold taste of condensed milk. We ate it with “mucho gusto”.

A large slice was perfect as breakfast. Sweet and spongy.Darn,I could have used those eggs after all and made this a more creamy affair!

Eggless Tres Leches Cake

For the Cake

  •  1 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 2 tablespoons sugar (optional)
  • 1/3 cup butter
  • 1 cup whole milk
  • 1/2 can condensed milk

For the Soaking Syrup

  • 1/2 can condensed milk
  • 1 cup whole milk ( or evaporated milk)
  • 1/3 rd cup fresh cream
  • 1/2 teaspoon vanilla

1. Pre-heat the oven to 180 C or 325 F. Grease a bundt pan with butter and set aside.

2.Mix all the cake ingredients well for 1 minute and then pour the mixture into the pan. Bake for 25 – 27 minutes.

Remove and let cool completely.

3. Mix the syrup ingredients and beat well.Set aside till the cake is cool.

4. Take the cake out of the pan and set it on a plate with raised edges. Pour half the syrup all over the cake. The cake is spongy so does not need to be pricked with a fork before pouring the syrup.

5. Let the cake soak in the syrup for 4 hours in the fridge to overnight. Ladle the run off syrup over the cake a couple of times so as to ensure that the cake soaks it off.

6. Serve chilled with a few teaspoons of syrup poured over the sliced cake.

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About rutujak

A travel addict, self confessed foodie and a mom trying to make SFO my home after a decade in Seattle and a stint in Hyderabad, India.

Posted on May 30, 2013, in Desserts, Food and tagged , , , , , , , , , , , . Bookmark the permalink. 2 Comments.

  1. Reblogged this on Laylas Cakes and commented:
    Better try this!

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