Portos Tres Leches Copycat

Tres leches-inspired Milk and Berries cake inspired by Porto’s Bakery Especially with fresh berries, whipped cream and a kiss of those spices in the recipe(es)It has strawberries, blueberries, whipped cream and a little bit of those spices. This version of the tres leches cake breaks all the rules: instead of being drowned in sweet, drippy milk until it’s soggy and goopy, each bite remains light and just slightly soaked through with three different milks—and a little secret ingredient… This unique twist allows the flavors to really shine through without everything being soaked in a moisture some people do not like.

I first experienced this cake at Porto’s Bakery. Even though I was kind of hesitant to try it, because in general I get turned off by tres leches cakes when they are just overly soggy. However, I let my in-laws cajole me into trying it since they claimed that it was their favorite cake. Surprisingly, it was great! Which inspired a craving to make that incredible cake recipe experience at home. When I visited Porto last summer 2022, this great cake could not come out of my head and now I know I wouldn’t be able to lay my hands on such a sensational food item from the bakery for long.

This is Porto’s Inspired Milk and Berries Cake, which features blackberries, blueberries, and strawberries interwoven throughout it to make the perfect summer dessert. Can I just say that the brandy is a surprise ingredient in this bread pudding and it adds so much to the flavors more than you think. It seems impossible that such a tiny change could impact the cake so much. I am SO excited for you to try this recipe and experience the magic of homemade versions of these tasty morsels!

Why You’ll Love This Recipe

You will LOVE this Porto’s Tres Leches Copycat Recipe because it is so simple to make! No mess of separating egg whites from yolks — and perfectly whipping, perfect ingredient-folding, needed either. It is simple to bake and tastes equally good.

The great thing about this cake is that it is moist but not mushy. There are alot of people that dont like a cake that’s too wet and it makes this one the best. This brownie is SO light, not dense at all- which means two things: You will be able to enjoy a generous slice without feeling extremely fulfilled afterwards. And not overly sweet, which means the rich taste of the three milks and fruit shines.

Because I dislike super sweet desserts, this cake tastes like a dream—I also adore the flavor, without being overwhelmingly saccharine. The blend of berries with milk gives a delicious flavour that leaves you constantly coming back. You have the perfect cake for a backyard summer soiree or merely a Tuesday-evening snack. And, ya all, this copycat recipe is just a fun excuse to stay in for the dessert from now on!

Helpful Tips

Some helpful tips to get the Portos Tres Leches Copycat perfect every single time. The first one, always use a 9×13-inch pan for great results. This size is perfect and will allow the cake to bake and also give you plenty of space for the three milks to soak through later. Make sure to cool the cake completely after baking before poking holes in the cake. Let this milk mixture rest for a proper soaking.

Then you cannot skip the whipped cream! For a more flavoring, try sweetening with vanilla extract or adding a drop of orange zest to it. This will improve the flavor profile of your cake. And, if you are feeling especially indulgent, consider macerating fresh berries with sugar or a touch of Grand Marnier before interspersing them throughout your cake. A nice version is this riff on the classic recipe.

As for the time to soak the cake, you will need patience. Once the holes are poked, slowly pour over the three milks. And you can get it to soak through evenly so that each flavor is creamy and rich. I recommend chilling the cake in the fridge for at least 8 hours, but even better overnight. During this time the cake soaks up all of those flavors and gets incredibly tasty.

Oh, and if you are serving this to children, go ahead and leave out the Grand Marnier. At that age, I would eat pie filling straight out of the can with a spoon and consider that dessert.. but for an adult… a scooch can make your dessert. Make sure you follow these tips, so your Copycat Portos Tres Leches will be unforgettable!

Ingredients

Cake ingredients

• 4 eggs room temperature
• 1 1/2 cups all-purpose flour spooned, leveled, & sifted
• 1 1/4 cups sugar
• 1/2 cup milk
• 2 tsp baking powder
• 2 tsp vanilla extract
• 1/2 tsp kosher salt

Three Milks ingredients

• 12 oz evaporated milk
• 14 oz sweetened condensed milk
• 1/3 cup heavy cream 1 cup if you prefer a traditional (very wet) tres leches
• 1 tbsp Brandy (I used Hennessey)

Berries & Cream ingredients

• 2 cups heavy cream
• 1 tbsp powdered sugar
• 1 lb strawberries, blueberries, & blackberries

instruction

Heat the oven to 350°F and grease three 8 inch round cake pans with butter or baking spray then line the bottom with parchment paper for a divine tres leches cake. In a large bowl, combine: all-purpose flour, baking powder and no more than one pinch of kosher salt. Personal recipe of flour, cocoa and baking powder together.

In a separate bowl, get your egg yolks on with one cup of sugar with that shit until it changes from yellow to off white and is the bitch french vanilla scented. And whisk egg whites to soft peaks, adding a tablespoon of sugar (or 2) near the end. Fold the yolk mixture into the flour one, and then fold in half of the egg whites; make sure no white streaks are visible! After your batter is ready, evenly divide the batter between the pans (you might need a little more for one than the other) and then bake them for 25-30 minutes or until a toothpick you stick in comes out clean.

Once the cakes are cooling, make the tres leches syrup by combining sweetened condensed milk with evaporated milk (and a little boozy brandy), as you see above. Let the cakes sit for 10-15 minutes before poking holes in them with a fork or toothpick and drizzling the syrup over top. Chill for 4 hours or overnight (my favorite option).

For the toppings, whip up some heavy cream nut dust to stiff peaks with confectioner’s sugar and a little cornstarch. Slice up some strawberries and let the layering start! Take cake number one and put it on your serving plate. Spread a third of your whipped cream onto the first layer, and put half of your mixed berries on that as well. Top with 1 cup of the whipped cream and half the berries, then repeat with the next layer and topping. This yields a decadent tres leches cake that is sure to woo any crowd!

FAQs Around Portos Tres Leches Copycat

1. What’s Portos Tres Leches cutlet?
Portos Tres Leches cutlet is a popular cate from Porto’s Bakery, made with a light sponger cutlet saturated in three manners of milk faded milk, condensed milk, and heavy cream, outgunned with whipped cream and occasionally fresh conclusion.

2. What makes a good Portos Tres Leches Copycat form?
A good echo form replicates the wettish, rich texture of the initial cutlet. crucial procurators carry utilizing a ethereal sponger cutlet, a clearheaded milk admixture, and a smoothly candied whipped cream beating.

3. Can I make a Portos Tres Leches Copycat form without eggs?
Yes, you can make an egg- free interpretation by utilizing backups like applesauce, yogurt, or aquafaba. The texture might vary hardly but will still be succulent.

4. How do I help the cutlet from getting soppy?
To help stuffiness, do notover-soak the cutlet. Gradationally pour the milk admixture over the cutlet and stop formerly it has absorbed enough to stay wettish without falling piecemeal.

5. Can I make a seasoned interpretation of this cutlet?
Absolutely! You can append flavors like vanilla, almond excerpt, or indeed a touch of rum to the milk admixture. For a tropical twist, exercise coconut milk rather of heavy cream.

6. How should I store a Tres Leches cutlet?
Store the cutlet in the refrigerator, covered, for over to 3 days. The milk admixture keeps it wettish and scrumptious indeed after chilling.