Colombian Torta de Tres Leches with Whipped Cream
A decadent, ultra-moist sponge cake soaked in a three-milk blend and topped with billowy whipped cream. This classic Colombian dessert is celebrated for its rich, creamy texture and is perfect for special occasions.
Ingredients
Ingredients
- 1 cup all-purpose flour sifted
- 1 tsp baking powder
- 1/4 tsp salt
- 5 large eggs at room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 can evaporated milk 12 oz
- 1 can sweetened condensed milk 14 oz
- 1/2 cup whole milk
- 1 cup heavy whipping cream chilled
- 2 tbsp powdered sugar
- 1 tsp vanilla extract for whipped cream
Notes
Storage: Cover and refrigerate the cake for up to 3 days. The cake will continue to absorb the milk and may become softer. Make-Ahead: The cake can be assembled and soaked a day in advance; add the whipped cream just before serving. Variations: For a tropical twist, top with sliced fresh strawberries or mango. Use coconut milk in place of whole milk for a coconut tres leches version. Ensure all dairy ingredients are at room temperature for the best emulsion in the whipped cream.