Vida Recetas Editorial
The tres leches cake is a classic of Latin American baking, famous for its incredibly moist texture and sweet, creamy flavor. This fluffy sponge cake is soaked with a mixture of three kinds of milk: condensed, evaporated, and whole milk, which gives it its name and characteristic juiciness. It's ideal for celebrations, parties, or simply to treat your family to a special indulgence.
The technique of beating egg whites to stiff peaks and folding them gently into the batter ensures a light and airy cake that perfectly absorbs the milk without falling apart. The result is a perfect balance of fluffiness and creaminess, topped with a layer of whipped cream and fresh fruits that add freshness and color.
You can customize your tres leches cake with different fruits, such as strawberries, peaches, or kiwi, or even add a touch of coffee or chocolate to the milk mixture. It is served cold, making it perfect for warm climates or as a refreshing dessert after a hearty meal.
Prep
60 min
Servings
12
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
In a bowl, sift together the flour, baking powder, and salt.
Separate the egg yolks from the whites. In a separate bowl, beat the egg yolks with 3/4 cup of sugar until light and fluffy. Stir in the 1/3 cup of milk and 1 teaspoon of vanilla extract.
Gradually add the flour mixture to the egg yolk mixture, mixing until smooth.
In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form.
Gently fold the egg white mixture into the batter until well combined.
Pour the batter into the prepared baking dish and smooth the top.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the three-milk mixture by combining the sweetened condensed milk, evaporated milk, whole milk, and 1 teaspoon of vanilla extract in a bowl. Mix well.
Once the cake is done, remove it from the oven and allow it to cool slightly.
While the cake is still warm, poke holes all over the surface using a fork or toothpick.
Slowly pour the three-milk mixture over the cake, allowing it to soak in. Cover and refrigerate for at least 4 hours or overnight.
Before serving, whip the heavy cream and powdered sugar until stiff peaks form. Spread the whipped cream over the cake and garnish with fresh fruit.
Slice, serve, and enjoy your delicious Pastel de Tres Leches!
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 60 minutes and the cooking time is minutes.
This recipe is designed for 12 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
