Doña Tomás In Berkeley, CA and Their Fabulous Tres Leches Cake

There’s just something so satisfying about cutting your fork through a slice of cake for your first bite then realizing this is probably going to be one of your favorite cakes you’ve ever eaten. Now, I’m not a huge fan of tres leches cake because I’ve always had ones that were way too wet on the bottom or the cake itself was grainy.

Doña Tomás’ spin on their tres leches cake consists of a two layer fluffy white cake with cream in the middle. Instead of all three milks soaked into the cake, the three types of milk are spread around the different components of their cake making their tres leches cake to die for. The cake is fluffy and moist, it’s not too sweet, and it’s paired with slices of strawberries. The strawberries make each bite taste so fresh.

Last weekend, we got married! Our friend, Chai, had made our cake which we cut for photos and we ordered my favorite cake from a closeby shop. I can’t deny, I had wished we had this tres leches cake to serve to our guests because I’ve been thinking about it since the last time we ate it.

Sadly, Doña Tomás is closing it’s doors in a month, which means, you’ll no longer be able to sit and order a slice of tres leches cake for dinner. ..Not that I’ve ever done that before.. ahem. I was lucky enough to get the recipe so that you can make it at home. If you’re not able to visit the restaurant before it closes or if you’re just located too far away, you have no excuse to never try this cake!

Tres Leches Cake Recipe:

Cake

-6 eggs
-1 cup plus 2 tablespoons granulated sugar
-6 tablespoons unsalted butter, melted
-1 cup all purpose flour, sifted
-1 1/2 pints strawberries, sliced
-2/3 cup cajeta, at room temperature
-2/3 cup sweetened condensed milk
-1 1/2 cups plus 1 quart heavy whipping cream
-1 tablespoon pure vanilla extract
-1 cup confectioners’ sugar, sifted
Directions:
Preheat the oven to 350 degrees F and center the baking rack. Line a 10 inch cake pan with a piece of parchment or wax paper and lightly grease the paper and sides of the pan with nonstick spray or butter.
Bring a pot of water to a boil. Combine the eggs and 1 cup of granulated sugar in a stainless steel bowl and whisk together. Place the bowl over the boiling water and whisk constantly for about 10 minutes, until the mixture doubles in volume, turns pale and fluffy, and forms ribbonlike folds off the end of the whisk.
Gently fold in the butter and flour. Pour the batter into the prepared cake pan (it should be about 1 inch deep). Bake for about 40 minutes, until doubled in height, golden brown, fluffy, and cooked through (an inserted wooden skewer should come out clean). Turn the cake out into a cooling rack and allow to cool completely. Remove the paper.
Set 4 to 5 evenly shaped strawberries aside for garnish. In a bowl, toss the remaining strawberries with the 2 tablespoons granulated sugar. In a separate bowl, combine the cajeta, condensed milk, and 1 1/2 cups whipping cream and mix well. In a separate bowl, using an electric mixer on high speed, whip the 1 quart whipping cream to medium peaks. Add the vanilla and confectioners’ sugar toward the end of the whipping process.
Slice the cake in half crosswise using a long serrated knife. Place the bottom half of the cake on a serving plate. On a separate plate, place the top half of the cake with the cut side up. Using a tablespoon, spoon half of the three-milk mixture over the bottom of the cake, so it is soaked evenly. The milk should absorb right into the cake. Using half of the remaining three-milk mixture, soak the top of the cake.
Spread a 1/8 inch layer of the whipped cream evenly over the bottom half of the cake. Arrange a thin layer of the strawberries on top. Cover with another thin layer of whipped cream and another thin layer of strawberries. Finish with one more thin layer of cream. Place the top half of the cake on top of the cream and strawberry layers, cut side down.
Soak the very top of the cake with the remaining three-milk mixture. Cover the entire cake with the remaining whipped cream, spreading evenly over the top and sides. Decorate the top of the cake with the reserved strawberry slices. Refrigerate for at least 2 hours before slicing and serving. Any leftovers must be stored in the refrigerator.

BONUS:

If you are able to visit the restaurant before their doors close on November 24th, make sure to try their quesadillas! Masa is delivered to the restaurant and the tortillas are made onsite. You can definitely taste the freshness and their quesadilla appetizer is one of my absolute favorites from there!

DOÑA TOMÁS

5004 Telegraph Ave

Oakland, CA 94609



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