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Tres leches

Tres Leches is a classic Latin American dessert that has become a beloved staple of Cuban cuisine. Literally translated to "three milks," this dessert is made with a sponge cake that's soaked in a sweet and creamy mixture of three different types of milk - evaporated milk, sweetened condensed milk, and regular milk.The origins of Tres Leches cake are somewhat unclear, but it's believed to have originated in Central America or Mexico, where it quickly became a popular dessert. Today, it's enjoyed all over Latin America and beyond, with each region putting its own unique twist on this classic recipe. My Tres Leches cake recipe is a delicious and authentic version of this classic dessert. In this recipe I use traditional ingredients and techniques to ensure that the cake is moist, sweet, and full of flavor. The result is a dessert that's sure to impress your family and friends, whether you're serving it at a special occasion or just as a sweet treat at the end of a meal.


Despite its rich and indulgent flavor, my Tres Leches cake recipe is surprisingly easy to make. With just a few simple ingredients and some basic baking skills, you'll be able to create a dessert that's sure to become a family favorite.




Ingredients


cake

  • 1 cups AP flour

  • 1 ½ tsp baking powder

  • Pinch of salt

  • 5 eggs (seperated)

  • 1 cup sugar

  • ⅓ cup whole milk

  • 1 tsp. Vanilla extract


Whipped cream

  • 2 cups heavy whipping cream

  • 1 tsp vanilla extract

  • 3-4 tbsp. Powdered sugar


Milk mix

  • 1/3 cup whole milk

  • 1 can (12 oz.) of evaporated milk

  • 1 can (14 oz.) of condensed milk




Instructions


Preheat your oven to 350° and Grease a 9×13'' pan with butter.


To make your cake: In a medium bowl combine flour, baking powder, and salt.


Separate the eggs into two other mixing bowls.


Add the sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add milk and vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined


Beat the egg whites on high speed. When they whip into stiff peaks, fold the stiffly beaten egg whites into the batter gently, scraping the bottom.


Pour batter into prepared pan and bake for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.


To make your milk mixture: Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Poke holes all over your cake and pour the milk mixture all over the cake. Let this sit in your fridge 4-6 hours or overnight for best results.


To make your whipped cream: Whip the heavy cream, powdered sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries.






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