Baileys Tres Leches

Baileys Tres Leches

Beat the egg whites on high, until foamy, then add 50 Grams (¼ Cup) sugar and beat until you have stiff whites.

Mis the Egg Whites and Sugar

Scoop into a clean bowl and set aside.

Place the Egg Whites to the side

Step 2

In the dirty mixing bowl combine egg yolks and 150 Grams (¾ Cup) of sugar, mix on medium until very, very light in color.

Mix the Yolks and Sugar

Step 3

Then add the salted caramel, scrape down the bowl, and mix until fully incorporated.

Add the Milk and Vanilla

Step 4

Combine the flour, baking powder, and salt. Pour the egg yolk mixture on top of the flour mixture. Gently fold together.

Mix the Dry Ingredients and Egg yolk mixture

Step 5

Gently fold stiff egg whites into the cake batter. Fold until just combined, don't over mix.

Add the Egg Whites

Step 6

Pour cake batter into the prepared pan. Bake until golden brown. Let the cake cool completely. Using a fork poke the cake numerous times, the more holes the better!

Bake the Cake

Step 7

In a large bowl combine Bailey's Irish Cream, heavy cream, sweetened condensed milk and evaporated milk.

Make the Milk Soak

Step 8

In a large bowl combine evaporated milk, condensed milk, half & half, and salted caramel.

Pour and Soak

Step 8

Beat heavy cream, Bailey's Irish Cream, and sugar until medium-thick stiff peaks are formed.

Make the Topping

Step 9

Beat the cream and powdered sugar until medium-stiff peaks form. Then spread on top of the cake. Drizzle salted caramel on top.


Step 10

Add clean fruit, I like to add fresh berries! Keep refrigerated for at least 3-4 hours before serving, the more time the milk has to soak in the better.

Decorate and Refrigerate

Step 11