How long do tres leches need to soak before?

To ensure the best texture, it's ideal to let a tres leches cake soak for a minimum of 4 hours—though letting it rest overnight yields the most flavorful results. The extended time allows the sponge to fully absorb the milk blend without becoming overly soggy. Let the milk soak in at room temperature for about 30 minutes before transferring it to the fridge to fully chill and set.

What’s the filling in Ferrero Rocher?

Ferrero Rocher candies have a whole roasted hazelnut in the center, surrounded by a smooth chocolate-hazelnut cream (like Nutella), encased in a crisp wafer shell , and coated in milk chocolate and chopped hazelnuts . For this cake, we replicate that with a Nutella whipped filling and a hazelnut crunch topping.

Why are tres leches not soggy?

It’s all about the sponge. Tres leches cake uses a light, airy sponge cake made with whipped egg whites and little to no fat, allowing it to absorb the milk mixture evenly without falling apart. If prepared properly, it remains tender and moist without ever becoming mushy or overly wet.

What are the three milks in tres leches?

The classic combination of three milks typically features evaporated milk, sweetened condensed milk, and whole milk. In this tres leches Ferrero Rocher version, we enhance the mix with cocoa powder and hazelnut spread for an extra rich flavor.

Tres Leches Ferrero Rocher Cake – Rich & Easy Recipe

Description

Tres Leches Ferrero Rocher Cake – A decadent fusion of classic Mexican tres leches and the luxurious flavor of Ferrero Rocher. Moist sponge cake soaked in a cocoa-hazelnut milk blend, layered with Nutella whipped cream, and topped with roasted hazelnuts and Ferrero Rocher candies.

Ingredients

Scale

For the Cake:

1 cup all-purpose flour

1 tsp baking powder

1/4 tsp salt

5 large eggs, separated

3/4 cup sugar (divided)

1/3 cup whole milk

1 tsp vanilla extract

For the Milk Mixture:

1 cup evaporated milk

1 cup sweetened condensed milk

1/2 cup whole milk

2 tbsp cocoa powder

1 tbsp Nutella

For the Filling and Topping:

1 1/2 cups heavy whipping cream

3 tbsp powdered sugar

1/2 cup Nutella

3 tbsp cream cheese, softened

1/3 cup toasted hazelnuts, chopped

6 Ferrero Rocher candies, halved or crushed

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Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13” baking pan.

2. In a bowl, whisk flour, baking powder, and salt. Set aside.

3. In a large bowl, beat egg yolks with 1/2 cup sugar until pale yellow. Add milk and vanilla. Mix until combined.

4. Fold in dry ingredients until just combined.

5. In another bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until stiff peaks form.

6. Gently fold egg whites into the yolk mixture in batches.

7. Pour batter into prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool slightly.

8. Poke holes all over the cake using a skewer or fork.

9. Whisk together evaporated milk, condensed milk, whole milk, cocoa powder, and Nutella. Pour slowly over the warm cake.

10. Let it soak at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.

11. To make the filling, beat whipping cream with powdered sugar until stiff peaks form. In a separate bowl, mix Nutella and cream cheese until smooth. Fold into whipped cream.

12. Spread filling over chilled cake. Top with hazelnuts and Ferrero Rocher pieces.

13. Chill for 1 more hour before slicing and serving.

Notes

Add extra chocolate drizzle for a more dramatic presentation.

Decorate just before serving to keep the hazelnuts crunchy.

Best served chilled. Keeps in the fridge for up to 3 days.