A tres leches cake, also known as pastel de tres leches, is a sponge cake – in some recipes, a butter cake – soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream. When butter is not used, tres leches is a very light cake, with lots of air bubbles. Served with sliced fruit, this authentic Mexican recipe is bound to agree with almost everyone! The following recipe serves 15.
- 1 ½ cups all purpose flour
- 2 ¼ tsp baking powder
- Pinch of salt
- 1 ½ cup of sugar, divided
- 2 tsp vanilla extract
- ½ cup whole milk
- 8 eggs, separated in separate bowls
For the milk mixture:
- 1 can condensed milk
- 1 can evaporated milk
- 1/3 cup whole milk
For the whipped cream:
- 2 cups heavy cream
- 3 T powdered sugar
- 1 tsp vanilla
~ Preheat the oven to 350F. Butter a 9×13 inch baking pan.
~ Combine the flour, baking powder and salt, set aside.
~ Beat the egg whites and ¾ cup of sugar until firm peaks form. This will take a while, about 6 minutes. Set aside.
~ Beat the egg yolks with ¾ cup of sugar until they turn a pale yellow. Add the vanilla and milk. Set aside
~ Mix the flour mixture into the egg yolks, until well combined than fold in the egg whites. Try not to overmix.
~ Place the batter into the prepared baking dish and bake for 40 – 45 minutes.
~ Let the cake cool completely. Whisk the condensed milk, the evaporated milk, and the whole milk. Invert the cooled cake on a large serving platter and pierce all over with a fork. Drizzle the milk mixture over the cake and refrigerate for at least one hour.
~ When ready to frost, whip the heavy cream, powdered sugar, and vanilla until it looks like whipped cream.
~ Frost the cake with the whipped cream. Serve with fresh berries or, in the winter, dried fruit.