Baking · Dessert · Spanish

Tres Leches

There are many iterations of Tres Leches that vary according to country and tradition. Regardless of recipe, tres leches is essentially a cake soaked in three types of milk (evaporated, condensed, and cream). While soaked sponges is far from new (i.e. rum cakes or tiramisu), tres leches utilizes canned milk, which became popular in the 20th century. Several writers trace the cake’s origins to Mexico, but it quickly became popular in Central and Latin America. The recipe that follows is an adaptation from my former colleague who is from Venezuela. Years ago, we had a tres leches bake-off, and out of all the recipes we have tried, hers was the clear and proven winner. This is a very simple, but very delicious recipe. Although it fast to bake and assemble, you will need several hours for cooling and chilling.

For the cake:

  • 5 eggs
  • 200g sugar (1 cup)
  • 200g flour (1 cup)
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1 can condensed milk
  • 1 can evaporated milk
  • 1/2 cup heavy cream

For the frosting:

  • 2 cups heavy cream
  • 1/4 cup confectioner sugar
  • 1/2 tsp vanilla
  • cinnamon, for dusting

Steps:

  1. Preheat oven to 350 degrees (180 C).
  2. Cream butter & sugar. Beat in eggs, one at a time, and then vanilla until fluffy and light. Add in flour and baking powder, and beat until well-blended. Pour batter into greased 13 x 9 baking pan. Bake for 30 minutes or until golden.
  3. Prick the baked cake multiple time with a fork and allow to cool completely. After the cake has cooled, blend condensed milk, evaporated milk and 1/2 cup heavy cream. Drizzle over the cooled cake and allow it to rest in the fridge for several hours (2-2/12 hours). This will allow the cake to expand and absorb the liquid.
  4. Beat remaining cream (2 cups) with confectioners sugar and vanilla until stiff. Layer onto the cooled cake and dust with cinnamon. Serve chilled.

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