Milk 'n Berries Tres Leches
This Milk 'n Berries (Porto's Tres Leches Copycat) is lightly soaked in three milks plus a secret ingredient, layered with berries and cream.
Servings: 10 people
Ingredients
Cake ingredients
- 4 eggs room temperature
- 1 1/2 cups all-purpose flour spooned, leveled, & sifted
- 1 1/4 cups sugar
- 1/2 cup milk
- 2 tsp baking powder
- 2 tsp vanilla extract
- 1/2 tsp kosher salt
Three Milks ingredients
- 12 oz evaporated milk
- 14 oz sweetened condensed milk
- 1/3 cup heavy cream 1 cup if you prefer a traditional (very wet) tres leches
- 1 tbsp Brandy (I used Hennessey)
Berries & Cream ingredients
- 2 cups heavy cream
- 1 tbsp powdered sugar
- 1 lb strawberries, blueberries, & blackberries
Instructions
- Preheat oven to 350 degrees Fahrenheit. Combine the eggs, sugar, and vanilla extract in an electric mixer with the whisk attachment. Mix on high for 10 minutes until it is pale yellow and & fluffy.*You can use an electric hand mixer as well, but it may take a little longer.
- Meanwhile, combine the flour, baking powder, and salt. Sift a few times to incorporate evenly throughout.
- After 10 minutes of mixing, reduce the speed to low and slowly add in the sifted flour mixture and milk, alternating a couple of times. Once you no longer see any flour, stop mixing. It should be thick enough to make distinct ribbons and you should see air bubbles in the mixture.
- Place round parchment papers into two 9 inch cake pans and divide the mixture evenly into both. Do not grease the sides or your cake will not rise properly. Bake at 350 degrees Fahrenheit for 18-20 minutes.
- Run a knife around the edges of the cake when you take it out of the oven to loosen from the sides. Then let it cool completely.
- Meanwhile, mix together the three milks mixture- sweetened condensed milk, heavy cream, evaporated milk, and a splash of brandy (I used Hennessey).
- Poke a bunch of holes into the cakes with a toothpick or fork. The more the better! Then slowly pour the milk mixture over the cakes, letting it fully absorb the milk before adding more. I recommend doing one at a time to make sure you use an even amount, or you an split the milk mixture into two cups.
- Cover with plastic wrap and let it set in the fridge for at least 8 hours. One or two days ahead is even better so the cake has time to soak up as much of the milk as possible.
- The next day, combine heavy whipping cream and powdered sugar until soft peaks form. Careful not to overwhip- it will become grainy. If that happens, you can just add a couple more tablespoons of heavy cream and whip again.
- Flip the cake over onto a plate. Spread half of the whipped cream on top, then place the berries on top. *In this photo I mixed the berries and cream together then spread it onto the cake, but that turned out not so pretty or easy. It's better to spread the whipped cream first, then layer the berries on top.
- Add the other cake on top, then spread the other half of the whipped cream and berries to decorate if you want.
- I recommend refrigerating again before serving. At least another couple of hours- trust me it really makes a difference! You can keep this cake in the fridge for 3-5 days.
