This little Tres Leche cake takes me back to the days when I used to eat at Cafe Rio several times a month with my roommate Erica. These mini little Tres Leches Cakes were also there for me at a time that I really needed it!
They are sweet, but not too sweet. They are deliciously moist and paired with strawberries and cream the bites seem to melt in your mouth. Oh perfection!
I’m going to confess something that is kind of embarrassing… I’m an emotional eater. I eat when I’m sad. I eat when I’m lonely. I eat when I’m stressed… and on the flip I eat when I’m excited and I eat when I’m happy. Basically I turn to food for everything!
I made these Tres Leches Cakes for a little get together. I was planning on having friends to help finish them off so I wouldn’t eat them all. But they couldn’t make it! So I ate them all! It was a rough week and I just couldn’t resist.
I love the mini cakes because then they are fun and easy to serve at a little party and everyone gets their own mini Tres Leches Cake. Plus, that’s how Cafe Rio does it!
- 1 cup sugar
- 5 eggs, separated
- ⅓ cup milk
- 1 teaspoon vanilla
- 1 cup flour
- 1½ teaspoons baking powder
- 12 ounce can evaporated milk
- 14 ounce sweetened and condensed milk
- ½ cup whole milk
- 1 cup whipping cream
- 2 tbsp powder sugar
- 1 tsp cinnamon
- Preheat oven to 350 degrees. Grease and flour 10 ramekins so they are ready to go!
- Combine egg yolks with ¾ cup sugar and beat until light in color and doubled in volume. Add milk, vanilla, flour, and baking powder. Stir until well combined.
- In a separate bowl beat egg whites until soft peaks form. Gradually add remaining ¼ cup sugar and continue beating until stiff peaks form. Gently fold egg whites into yolk mixture. Pour into prepared ramekins.
- Bake at 350 degrees for 30-40 minutes or until cake springs back to the touch and the toothpick comes out clean.
- Using a knife, carefully loosen edges of cake and remove from ramekins, place them on a cooling rack and let cool.
- In a small mixing bowl combine the three milks and whisk together. Using a skewer, poke holes all over the top of the cake. Place cakes in a pan with edges and slowly pour about half of the milk mixture over the top of the cakes letting it soak in as you go. Let it soak the milk mixture up and then add the rest of the milk mixture. Refrigerate for it least 1 hour.
- In a small bowl whip the heck out of that cream--add a little powdered sugar and cinnamon until thickened.
More delicious desserts you’ll love!
