Apple Tres Leches Cake Recipe

Get ready to dive into a love affair with dessert, because this Apple Cinnamon Tres Leches Cake is about to change your life in the most delicious way possible!

I adore blending traditional flavors with contemporary touches, and my Apple Tres Leches Cake does just that! This dessert boasts soft Granny Smith apples and a whisper of cinnamon.

If you happen to eat a slice, it will give you a cozy fall feel. The cake, made with a combination of evaporated and sweetened condensed milk, is incredibly moist.

And the fluffy whipped cream that tops it is the perfect finishing touch.

Ingredients

• All-purpose flour: Provides structure and carbohydrates, essential for cake texture.
• Baking powder: Leavening agent, helps the cake rise and become fluffy.
• Eggs: Contributes protein and structure, adds moisture and richness.
• Granulated sugar: Sweetens the cake, aids in browning.
• Cinnamon: Adds warmth and spice, enhances apple flavor.
• Apples: Provide natural sweetness and fiber, add tart freshness.
• Evaporated milk: Adds creaminess and richness, intensifies flavors.
• Sweetened condensed milk: Sweetens and thickens, adds richness.
• Heavy cream: Adds fat and richness, making the cake moist and luxurious.

Ingredient Quantities

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 5 large eggs, separated
• 1 cup granulated sugar, divided
• 1 teaspoon vanilla extract
• 1/3 cup whole milk
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter, melted
• 2 large Granny Smith apples, peeled, cored, and diced
• Lemon juice, for tossing apples
• 1 cup heavy cream (for topping)
• 3 tablespoons powdered sugar (for topping)
• 1 teaspoon vanilla extract (for topping)
• Ground cinnamon, for garnish

How to Make this

1. Your oven should be at 350°F/175°C before you begin this recipe. A 9×13 inch pan needs greasing and flouring. I just take a stick of butter and coat the pan with it.

2. Combine the flour, baking powder, salt, and ground cinnamon in a medium bowl and whisk together. Set aside.

3. In a large basin, using an electric mixer, beat the egg yolks with 3/4 cup of white sugar on high speed until they reached a pale yellow color. Blend in 1 teaspoon of vanilla extract and 1/3 cup of whole milk.

4. Carefully incorporate the dry ingredients into the egg yolk mixture, folding them in until they are barely mixed. At this point, you don’t want to create a homogeneous batter; instead, you want a batter that has some texture and flavor pockets.

5. In another bowl, beat the egg whites on high speed until soft peaks form. Add the remaining 1/4 cup of granulated sugar gradually, and continue beating until stiff peaks form.

6. Fold the egg whites into the batter with utmost care until you see they are combined. Pour the batter into the prepared baking dish; then, smooth the top.

7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan.

8. As the cake is cooling, take the diced apples and sprinkle them with a little lemon juice to keep them from changing color. Then, put them into a pan with some melted butter and let them cook until they’re nice and soft. Set this sweet, aromatic apple mixture aside until you’re ready to assemble the cake.

9. In a large measuring cup or bowl, whisk together the evaporated milk, sweetened condensed milk, and 1/2 cup of heavy cream. Use a toothpick to poke holes all over the cooled cake, then slowly pour the milk mixture over the cake, allowing it to soak in.

10. For the topping, whip together 1 cup of heavy cream, the powdered sugar, and 1 teaspoon of vanilla extract until soft peaks have formed. Spread it over the cake that has been soaked in a simple syrup. Next, sauté some apples until they are just soft, and mound them on top of the cake. Dust the apples with cinnamon, put the whole thing in the refrigerate for an hour, and serve it right after a dinner of hearty greens.

Equipment Needed

1. Oven
2. 9×13 inch baking pan
3. Butter (for greasing the pan)
4. Flour (for dusting the pan)
5. Medium mixing bowl
6. Whisk
7. Large mixing bowl
8. Electric mixer
9. Measuring cups and spoons
10. Spatula
11. Additional bowl for egg whites
12. Toothpick
13. Saucepan (for cooking apples)
14. Large measuring cup or bowl (for milk mixture)
15. Refrigerator
16. Knife and cutting board (for preparing apples)

FAQ

• Q: Can I use a different type of apple?A: Certainly, you may replace Granny Smith apples with any other variety of tart apples, such as Honeycrisp or Braeburn, which will give you a different (but also delicious) flavor.
• Q: How should I prepare the apples?A: Core, slice, and chop the apples. Toss them with lemon juice to prevent browning, and then mix them into the batter.
• Q: Can I make the cake ahead of time?A: Yes, it’s actually best to refrigerate the cake overnight after soaking it in the milk mixture, allowing the flavors to meld.
• Q: What can I use instead of heavy cream for the milk mixture?Half-and-half or whole milk can be used as substitutes, but there might be a slight difference in the creaminess.
• Q: How can I make the whipped cream topping more stable?A: To stabilize it for longer storage, you can add a teaspoon of cornstarch or gelatin along with the powdered sugar.
• Q: Is it necessary to separate the eggs?A: Yes, it is important to separate the eggs for a lighter textured cake because the beaten egg whites are what really make the cake rise and be fluffy.

Apple Tres Leches Cake Recipe Substitutions and Variations

1 cup of flour that is all-purpose
Use 1 cup of cake flour for a lighter texture.
Five big eggs, divided.
Use 5 large eggs and 1 tablespoon of cornstarch in their place. The cornstarch helps stabilize the egg whites just as the eggs do, and the rest of the filling comes together much like the original.
One cup sugar, divided.
Replace with 1 cup of coconut sugar for a flavor that is much more robust and gives a better overall result.
1/2 cup of heavy cream
Use 1/2 cup coconut cream in place of the 1/2 cup heavy cream called for in the original recipe.
Two large Granny Smith apples, peeled, cored, and cut into cubes.
Swap in 2 large Honeycrisp apples for an even sweeter flavor.

Pro Tips

1. Egg Whites Technique When beating egg whites, ensure your bowl and beaters are completely clean and free from any oil or grease, as this can prevent the egg whites from reaching stiff peaks. For best results, add a pinch of cream of tartar before beating to stabilize the egg whites.

2. Batter Folding When folding the egg whites into the batter, use a gentle motion to preserve the airiness. A rubber spatula works best; cut down through the middle of the mixture, scoop under, and fold it over the top. Rotate the bowl as you fold to evenly incorporate the whites.

3. Apple Sautéing For an extra depth of flavor, consider adding a pinch of nutmeg or a splash of apple brandy to the apples while sautéing. This will enhance their aroma and add a complex touch to the topping.

4. Milk Mixture Soaking Allowing the cake to soak up the milk mixture is crucial for achieving the perfect texture. Pour the mixture slowly and evenly over the entire surface and give it plenty of time to absorb. If possible, let it sit overnight in the refrigerator for maximum moistness.

5. Whipped Cream Stability To keep the whipped cream topping stable, especially if you plan to make the cake in advance, you can add a tablespoon of mascarpone cheese to the cream while whipping. This helps it hold its shape longer without becoming watery.