Peach season is sadly coming to an end here in Utah and I’m so sad about it. It never lasts long enough! Today I’m sharing my husbands very favorite peach dessert, Peach Tres Leches Cake. This classic Mexican cake is delicious on its own, but add fresh peaches to the mix and it’s out of this world. Although this cake has to be made a day ahead of time, it’s actually very simply and easy to make!
This cake starts with a classic sponge cake base which is made by separating your egg yolks and egg whites and whipping your egg whites until they form stiff peaks and then folding the egg whites into your cake batter. It creates an airy cake which is perfect for absorbing your “tres leches” or three milks. If you have never had Tres Leches Cake or it intimidates you, don’t let it, it’s super simple and absolutely delicious!
Tips & Tricks:
- The best way to whip your egg whites is with a stand mixer! If you don’t have a stand mixer, the next best thing is with a hand mixer. I don’t recommend making this cake if you don’t have either of those.
- Outside of peach season, you can make this cake with fresh diced strawberries all year long!
- Don’t be afraid of how much liquid you are pouring on the cake, I promise it won’t be soggy and it will all soak in and be perfect!
- This cake DOES have to sit at least 10 hours in the fridge, preferably overnight!