The Story
Tres leches means three milks: evaporated milk, sweetened condensed milk and plain milk or cream. Mexico, Nicaragua and several other countries all have a claim on it, and you will find it at birthday parties and bakeries from one end of Latin America to the other.
The cake itself is an airy sponge made with whipped eggs and very little fat, so it soaks up the milk without falling apart. One popular story says the recipe spread through the recipes printed on condensed milk cans, which would make it one of the tastiest labels ever written.
Ingredients
- 1 cup (125 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup (200 g) granulated sugar, divided
- 1/3 cup (80 ml) whole milk
- 2 teaspoons vanilla extract, divided
- 1 can (12 oz, 354 ml) evaporated milk
- 1 can (14 oz, 397 g) sweetened condensed milk
- 1/2 cup (120 ml) heavy cream, for the soak
- 1 1/2 cups (360 ml) cold heavy cream, for the topping
- 3 tablespoons powdered sugar
- Ground cinnamon, for dusting
Steps
- Heat the oven to 350°F (175°C). Butter a 9-by-13-inch (23 by 33 cm) baking dish.
- Whisk the flour, baking powder and salt together in a small bowl.
- Beat the egg yolks with 3/4 cup of the sugar until pale and thick, about 2 minutes. Beat in the milk and 1 teaspoon of the vanilla, then fold in the flour mixture.
- In a clean bowl with clean beaters, whip the egg whites to soft peaks. Add the last 1/4 cup sugar and beat until glossy and firm. Fold the whites into the batter in three additions, gently, so they stay airy.
- Spread the batter in the dish and bake for 25 to 30 minutes, until golden and a toothpick comes out clean. Let it cool for 30 minutes.
- Poke holes all over the cake with a fork. Whisk the evaporated milk, condensed milk and 1/2 cup cream together, then pour it slowly over the cake, letting it soak in as you go.
- Cover and refrigerate for at least 4 hours, or overnight.
- Before serving, whip the cold cream with the powdered sugar and the last teaspoon of vanilla to soft peaks. Spread it over the cake, dust with cinnamon and cut into squares.
FAQs
Will the cake get soggy?
It gets wonderfully moist, not mushy. The sponge is made to soak up the milk, and a few hours in the fridge gives it time to settle. A little milk pooling on the plate is part of the charm.
How long does tres leches keep?
Up to 3 days, covered, in the fridge. Because it is full of milk, it should not sit out for more than a couple of hours.
