Tres Leches Cake
Limited nutritional benefit
Sponge cake soaked in three milks and topped with whipped cream.
Tres leches cake is a light Latin American sponge soaked after baking in evaporated milk, sweetened condensed milk and whole milk, chilled overnight and topped with whipped cream and cinnamon. A 150 g square has about 370 kcal, 10 g protein, 16 g fat (9 g saturated) and 40 g of sugar. Cutting the cake into 12 pieces instead of 9 brings a piece to about 270 kcal.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 6.4g | 11.4% |
| Fat | 11g | 15.7% |
| Carbs | 32g | 10.7% |
| Simple Sugars | 11.2g | Estimate |
| Complex Carbs | 20.8g | Estimate |
| Water | 49g | 2.0% |
| Calories | 248 | 11.0% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 6.21 | g | 31.1% |
| Monounsaturated | 2.99 | g | 12.0% |
| Polyunsaturated | 0.7 | g | 5.4% |
| Omega-3 | 0.21 | g | Estimate |
| EPA | 1 | mg | 0.1% |
| DHA | 9 | mg | 1.0% |
| Omega-6 | 0.49 | g | Estimate |
| Trans | 0.19 | g | 9.5% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 0.97 | mg |
| Vitamin E | 0.36 | mg |
| Selenium | 11.6 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 116 | mcg | 12.9% |
| vitamin B1 | 0.047 | mg | 3.9% |
| vitamin B2 | 0.258 | mg | 19.8% |
| vitamin B3 | 0.192 | mg | 1.2% |
| vitamin B6 | 0.052 | mg | 3.1% |
| vitamin B9 | 11.3 | mcg | 2.8% |
| vitamin B12 | 0.315 | mcg | 13.1% |
| vitamin C | 0.968 | mg | 1.1% |
| vitamin D | 0.608 (24 IU) | mcg | 4.1% |
| vitamin E | 0.356 | mg | 2.4% |
| vitamin K | 0.814 | mcg | 0.7% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 165 | mg | 16.5% |
| iron | 0.493 | mg | 2.7% |
| magnesium | 15.9 | mg | 4.0% |
| phosphorus | 178 | mg | 25.4% |
| potassium | 194 | mg | 7.5% |
| sodium | 131 | mg | 5.7% |
| zinc | 0.673 | mg | 6.1% |
| copper | 0.034 | mg | 3.8% |
| manganese | 0.068 | mg | 3.0% |
| selenium | 11.6 | mcg | 21.1% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 166 | mg | 23.7% | 148% |
| Isoleucine | 348 | mg | 24.9% | 165% |
| Leucine | 578 | mg | 21.2% | 135% |
| Lysine | 439 | mg | 20.9% | 130% |
| Methionine | 255 | mg | 24.3% | 158% |
| Phenylalanine | 605 | mg | 34.6% | 210% |
| Threonine | 273 | mg | 26.0% | 155% |
| Tryptophan | 91 | mg | 32.5% | 196% |
| Valine | 409 | mg | 22.5% | 145% |
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Values per 100 g
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Recipe
See full recipeIngredients
- All-purpose flour 100 g
- Baking powder 1 tsp (4 g)
- Salt 1 pinch
- Eggs, large, separated 4 (200 g)
- Sugar 150 g
- Whole milk 180 ml
- Vanilla extract 1 tsp
- Evaporated milk 250 ml
- Sweetened condensed milk 250 g
- Heavy cream 200 ml
- Powdered sugar 20 g
- Ground cinnamon to serve
Instructions
- 1
Heat the oven to 180C and line a 23 cm square baking pan with baking paper; mix the flour, baking powder and salt.
- 2
Beat the egg whites to soft peaks, then gradually beat in the sugar until glossy; beat in the yolks one at a time.
- 3
Fold in the flour mixture in two additions, alternating with 60 ml of the milk and the vanilla, keeping as much air as possible.
- 4
Spread the batter in the pan and bake for 25-30 minutes until golden and springy; cool for 10 minutes in the pan.
- 5
Whisk the evaporated milk, condensed milk and the remaining 120 ml of milk; prick the warm cake all over with a fork and pour the mixture over it slowly so it soaks in.
- 6
Cover and refrigerate for at least 4 hours or overnight.
- 7
Whip the cream with the powdered sugar to soft peaks, spread it over the cake, dust with cinnamon and cut into 9 squares.