Tres Leches Cake with Conejito Turín
Tres leches with Conejito Turín is a Mexican-style dessert: soft sponge cake soaked in three kinds of milk—typically evaporated milk, condensed milk, and whole milk or cream—then flavored or topped with Conejito Turín, a popular Mexican milk-chocolate candy shaped like a rabbit.It’s usually very moist, creamy, and sweet, with a rich milk-chocolate flavor. The exact preparation varies by bakery or restaurant.
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Ingredients
Sponge cake
- 2 large eggs separated
- ⅓ cup granulated sugar divided
- ½ teaspoon vanilla extract
- 2 tablespoons whole milk
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- 1 pinch salt
- ⅓ cup evaporated milk
- ⅓ cup sweetened condensed milk
- ⅓ cup whole milk
- 2 Conejito Turín milk-chocolate candies unwrapped and chopped, (about 1½ ounces total)
- ½ cup heavy whipping cream cold
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla extract
- 1 Conejito Turín candy chopped, grated or whole, for garnish
Instructions
Prepare the pan
- Heat the oven to 350°F. Grease a 6-inch square or round cake pan and line the bottom with parchment paper. A small loaf pan also works.
Whip the egg whites
- Beat the egg whites until foamy. Gradually add half of the granulated sugar and continue beating until glossy, medium-stiff peaks form.
Mix the yolks
- In another bowl, beat the egg yolks with the remaining sugar for 2–3 minutes, until pale and thick. Mix in the vanilla and whole milk.
Make the batter
- Sift the flour, baking powder, and salt over the yolk mixture. Stir just until combined. Gently fold in the whipped egg whites in three additions, taking care not to deflate them.
Bake
- Pour the batter into the pan and bake for 18–23 minutes, or until the top springs back when touched and a toothpick comes out clean. Let cool in the pan for 15 minutes.
Prepare the chocolate milk mixture
- Warm the evaporated milk in a small saucepan over low heat; do not boil. Add the two chopped Conejito candies and stir until melted and smooth. Remove from the heat, then whisk in the condensed milk and whole milk. Let cool slightly.
Soak the cake
- Poke holes all over the cake with a fork or skewer. Slowly pour the chocolate tres leches mixture over the cake, allowing it to absorb between additions. Cover and refrigerate for at least 4 hours, preferably overnight.
Add the topping
- Beat the heavy cream, powdered sugar, and vanilla until medium peaks form. Spread over the chilled cake.
Decorate and serve
- Garnish with the remaining chopped or grated Conejito Turín. Cut into four portions and serve cold.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 460kcal (23%)Carbohydrates: 57g (19%)Protein: 11g (22%)Fat: 23g (35%)Saturated Fat: 13g (81%)Polyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 145mg (48%)Sodium: 174mg (8%)Potassium: 322mg (9%)Fiber: 1g (4%)Sugar: 42g (47%)Vitamin A: 736IU (15%)Vitamin C: 1mg (1%)Calcium: 230mg (23%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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