Tres leches cake filled with peaches
Delicious sponge cake bathed in 3 milks, covered with whipped cream and filled with peaches.
Servings: 24 servings
Ingredients
For the cakes
- 7 Medium size Eggs (Room temperatura)
- Tsp. Vanilla extract
- Lemon zest
- 210 g Sugar (1 Tza. + 1 Tbsp.)
- ½ Tsp. Lemon juice
- ¼ Tsp. Salt
- 140 g All-purpose flour (1 Tza.)
- 70 g Cornstarch (¾ Cup)
Milk mixture
- 250 ml Evaporated milk (1 Cup)
- 250 ml Sweetened condensed milk (1 Cup)
- 250 ml Heavy whipping cream (1 Cup)
- 250 ml Whole milk (1 Cup)
Frosting
- 340 g Philadelphia cream cheese (12 oz)
- 150 g Sugar (¾ Cup)
- 1 Tsp. Vanilla
- 750 ml Cold heavy whipping cream (3 Cups)
- 4 Tsp. Cream stabilizer (San-Apart) Optional
Fruit
- 800 g Canned peaches 24 oz
Instructions
Day 1 - Sponge cake and milk mixture
- Preheat theoven 170°C / 338°F.
- Sift the flour and cornstarch into a bowl. Mix briefly and reserve.
- In the mixer bowl add the eggs, vanilla, sugar, lemon zest, salt and lemon juice. Beat first on low speed until combined, then beat on high speed for 15 minutes.
- Incorporate the sifted flours by hand in three additions, with enveloping movements so as not to lower the air in the mixture.
- Transfer the mixture to three 20cm (8 inches) baking pans lined with baking paper in the base.
- Bake for approximately 25 minutes. They're ready when they're fluffy and golden brown and a skewer inserted in the center comes out clean. Do not open the oven before the 25 minute mark.
- Freshly removed from the oven, run a spatula along the sides of each pan to loosen the sponges. Prick the sponges with a skewer or a fork.
- Mix the 4 different milks in a bowl until well incorporated.
- Bathe the still hot cakes with 300ml of milk mixture each. Refrigerate the remaining 100ml for the next day.
- After bathing the biscuits in milk, let them rest at room temperature until they cool completely.
- Cover them with plastic wrap and refrigerate until the next day.
Day 2 - Frosting
- For the frosting, start by briefly beating the cream cheese until completely smooth.
- Add the vanilla and sugar and beat until incorporated.
- With a spatula go around the bowl and make sure that everything is well incorporated.
- Continue beating and gradually add the 3 cups of heavy cream, which must be cold.
- Add one by one the teaspoons of cream stabilizer, if used (see notes)
- Gradually increase the speed and beat until the cream is whipped and reaches stiff peaks.
- Transfer part of the topping to a pastry bag.
Day 2 - Assembly
- Cut 400g (14oz) of the peaches into small squares and the rest into slices. (Half of the can)
- Place a little frosting on the cake board (see notes)
- Remove the first sponge from the fridge, remove the plastic wrap, unmold and remove the baking paper that had been placed on the base.
- Place the sponge on the cake board with the flattest side down.
- If necessary, brush the cake with part of the remaining 100ml of milk from the previous day.
- Then put a thin layer of whipped cream on the cake and with the pastry bag make a border of cream around the circumference of the cake.
- Add diced peaches over the sponge. Fill gaps with a little more whipped cream.
- Unmold the second sponge following the same instructions as the first.
- Place on top of the first filled sponge cake with the flattest side facing up.
- Repeat the brushing process, whipped cream, barrier and peaches.
- Unmold the third sponge in the same way as the previous ones and place on the cake with the flattest side up. Check that the cake is level and straight.
- Spread a thin layer of frosting over the entire surface of the cake (top and sides) and once achieved, refrigerate for 20 to 30 minutes.
- Then add another layer of frosting to the cake, but this time a thicker layer that covers the entire cake well. Refrigerate 30 more minutes.
- Put all the remaining frosting in a pastry bag with an open star tip (Wilton 1M, for example)
- After 30 minutes decorate the cake to your liking with the rest of the frosting and the peaches.
- Once the decoration is finished, refrigerate at least 4 hours before cutting and eating.
Notes
If you cannot find heavy cream stabilizer you can omit it or substitute 1 tablespoon of cornstarch.
The cake will most likely leak some of the liquid while decorating and also after it is ready. After decoration is done, I recommend placing the cake with the cake board on a concave plate or base, so that the milk mixture remains contained.