Tres Leches Cake

Tres Leches Cake is a classic Latin American dessert, widely popular for its creaminess and sweetness. Before you begin, make sure you have all the ingredients on hand.

Ingredients

• 5 eggs, separated into yolks and whites
• 100 g sugar, plus extra for the whites
• 1 teaspoon vanilla extract
• 120 g all-purpose flour, sifted
• 1 can (390 g) sweetened condensed milk
• 1 can (354 ml) evaporated milk
• 240 ml heavy cream (whole milk if unavailable)
• Powdered sugar for garnish (optional)
• Fresh fruit for garnish (optional, such as strawberries or kiwi)

Preparation

1. Preheat the oven to 180 °C (350 °F).
2. Grease and flour a medium-sized baking pan.
3. In a large bowl, beat the egg yolks with 100 g of sugar until the mixture is light and fluffy.
4. Add the vanilla and mix again.
5. Gently fold the sifted flour into the yolk mixture.
6. In a separate bowl, whip the egg whites to stiff peaks, gradually adding extra sugar until they are glossy and form peaks.
7. Gently fold the whipped whites into the yolk mixture, taking care not to deflate the batter.
8. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. While the cake bakes, mix the condensed milk, evaporated milk, and heavy cream in a bowl to create the three-milk mixture.
10. Once baked, let the cake cool for a few minutes, then use a fork or skewer to poke holes all over the surface.
11. Pour the three-milk mixture over the cake, ensuring it soaks well into the holes.
12. Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the milks to fully absorb.
13. Before serving, dust with powdered sugar and decorate with fresh fruit if desired.

Trivia

The name “Tres Leches” refers to the three types of milk used in the recipe: condensed milk, evaporated milk, and heavy cream (or, in some versions, whole milk). This dessert is a staple at holidays and celebrations in many Latin American countries, and each nation has its own local variations.