Vida Recetas Editorial
Tres leches dessert is a Latin American baking classic that wins over with its moist texture and balanced sweetness. This fluffy sponge cake is soaked in a mixture of three types of milk: evaporated, condensed, and whole milk, creating an irresistible result. Originating in Nicaragua, it has become popular throughout Latin America, and each country adds its own special touch.
The key is the airy sponge, which absorbs the milk mixture without falling apart, and the Italian meringue that tops it, providing a light and stable texture. It is perfect for celebrations, birthdays, or simply to treat your family to a sweet indulgence.
You can substitute whole milk with cream for a richer version, or cover the cake with Chantilly cream or chocolate. It is served cold, ideal for warm climates. This recipe, in the European trifle style, shows that a simple dessert can become a gourmet experience.
Prep
40 min
Cook
30 min
Servings
18
Calories
250 kcal
Preheat the oven to 180°C.
For the cake we first separate the yolks from the whites (from the five eggs). In a bowl we place the egg whites and with the help of the electric mixer we beat at medium speed and gradually add the sugar. Whisk the egg whites to the point of snow. Then separately, beat the yolks to rubans. Once the rubans point is ready, add the yolks with the whites and continue to beat and finish adding all the sugar.
We combine the baking powder and the flour, and with the help of a small one, in an enveloping way we add the pre-sifted powders (or if you want you can sift on the spot, to make sure that they won't make lumps in the mixture).
Once all the flour has been added, gently and enveloping we continue mixing and rectify that there is no flour left in between.
We have a refractory dish, to which we put the baking paper. Once the dish is ready, pour in the cake mix.
Bake for 20 minutes, to verify that it is cooked, we can insert a stick and if it comes out dry it is because it is ready, otherwise leave it for a while longer, but always be careful so that it does not burn.
While we are baking the cake, in a pot over medium heat, add the milk, and with a manual whisk we stir so that the mixture does not stick and does not rise suddenly. Once boiled, turn off the heat and let it rest.
When the cake is ready (and without the baking paper) and cold, pour the liquid mixture into it. Let it rest so that it absorbs the mixture well.
Separately, in a pot or pan, we combine 350 grams of sugar and 200 grams of water to make the syrup. With the help of a thermometer, we measure the temperature of the syrup, which should reach 117°C.
While we let it warm up, separately in a bowl we whisk the 200 g of egg whites with 50 g of sugar to the point of snow with the electric mixer.
Once the syrup is ready, without stopping whipping, add the egg whites in the form of a thread without it touching the bowl or the rods of the mixer.
Once its volume has doubled and the bowl has cooled down, the meringue will be ready. Cover the bowl with alusa and let it cool in the refrigerator for half an hour before decorating.
Once the wet cake is ready, the cold meringue, assemble the dessert on a plate and decorate.
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 40 minutes and the cooking time is 30 minutes.
This recipe is designed for 18 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.
