Berries and Cream Tres Leches Cake
A super-soaked, super moist berries and cream tres leches cake layered with vanilla cake, rich milk syrup, whipped cream, and any berries you like.
Yield: 1 9-inch cake
For the milk syrup
  • 1 cup (240 ml) heavy cream
  • 1½ cups (360 ml) evaporated milk
  • ¾ cup + 1 tbsp + 2 tsp (205 ml or ½ can) sweetened condensed milk
For the tres leches cake
  • 1 cup + 3 tbsp (150 g) all purpose flour
  • ½ tsp baking powder
  • 1 cup (200 g) sugar
  • 5 large eggs, separated
  • ⅓ cup (80 ml) whole milk
  • ½ tsp vanilla extract
  • ½ tsp cream of tartar
To assemble
  • 3 cups (720 ml) heavy cream
  • ½ cup (60 g) confectioner's sugar
  • 7 oz (200 g) mix of strawberries and raspberries
  • 2 tbsp (10 g) ground pistachios
For the milk syrup
  1. Mix together the cream, evaporated milk, and sweetened condensed milk. Set aside.
For the cake
  1. Heat oven to 350F. Grease and line two 9-inch cake pans with parchment paper. Set aside.
  2. In a large bowl, sift together the flours and baking powder. Set aside.
  3. Combine 150 g (3/4 cup) of the sugar and the egg yolks in the bowl of a stand mixer fitted with the whisk attachment. Mix on high speed until pale, about 2 minutes. Decrease the mixer speed to low and add in the whole milk and vanilla. Add in the flour mixture and mix until just incorporated. Set aside.
  4. In a clean mixer bowl with a clean whisk, mix the remaining 50 g (1/4 cup) of sugar, the egg whites, and the cream of together. Whip on high speed until medium peaks form.
  5. Fold a third of the egg white mixture into the batter to loosen it, then fold in the rest, mixing until just incorporated. Divide the batter among the prepared cake pans.
  6. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes. Prick the tops of the cakes all over with a fork. Pour half of the milk syrup over each cake and allow to soak for 30 minutes.
  7. Meanwhile, in a clean mixer bowl, whip the heavy cream and powdered sugar until medium peaks form.
  8. Once the cakes have soaked, invert the first cake onto a cake stand or serving plate. Spread half of the whipped cream over the top. Top with about half of the berries.
  9. Invert the second cake on top of the first. Top with the remaining whipped cream and berries. Sprinkle with the ground pistachios. Cut and serve.
Recipe by Joanne Eats Well With Others at