Tres Leches Cake--Latin Style

Pastel de Tres Leches 

(The Cake of Three Milks)

For Americans this cake is unusual as it does not have the same consistency as one might expect with a cake and frosting.  Rather this cake is light, super moist and as one happy customer stated after trying my version of this cake: "I love this cake.  It tastes like I am eating cake while drinking milk at the same time!"  Tres Leches is the most popular cake in Mexico.  Enjoy!  And while this cake has several steps I have created a recipe that is easy to follow.  Have fun!

Yeilds: One 9x13 cake or two 9 inch pie pan cakes

Ingredients:

10 eggs separated

1 cup sugar

1 tsp pure vanilla extract

1 cup + 1 TBS flour-sifted

For the Sauce:

1 14oz can sweetened condensed milk

1 12 oz can evaporated milk

3/4 cup whole milk

1 tsp pure vanilla

For the Topping:

2 cups heavy whipping cream

1/4 cup powdered sugar
1/2 tsp vanilla

To prepare:

Preheat oven to 350 degrees.  Butter a 9x13 pan or two 9 inch circle cake pans.  Line the bottoms of the pans with a piece of parchment paper cut to fit the pan.

Pour egg whites into your mixing bowl and beat on med/high for 4 to 5 minutes until soft peaks are formed.  Stir in sugar slowly and beat until stiff peaks are formed.  

Put beaten egg whites into a large bowl.  Rinse mixing bowl and whisk.

Pour egg yolks into the mixing bowl and beat med/high until the egg yolks become creamy, frothy and are the color of cream rather than a bright yellow.  Stir in vanilla.  Mix for one minute.  

Pour egg yolk mixture onto the egg white mixture with a spatula, in evolving motions, then combine into a single batter but do so GENTLY as to not lose the volume from the mixture.  

Fold in sifted flour, a little at a time, scraping the bowl with the spatula so that all the flour is well mixed. 

Pour the batter into the prepared pan/pans and place into the oven for 22 to 25 minutes until a toothpick or fork comes out clean.  Do not over bake.  It can be moist but not wet.  The top of the cake should be golden brown and feel fluffy when you touch it.  Remove from oven and cool. 

Once it cools, turn it onto a platter.

 Remove the parchment paper and cover the top with an upside down platter and invert again. 

Using a fork poke wholes all over the cake so it can absorb the milk sauce.  Don't be shy cover the cake in holes!  The more the better.

In a mixing bowl or I use my Vita Mix.  Combine the sweetened condensed milk, evaporated milk, whole milk and vanilla.  Blend only for a second until combined.  

Then pour all over your cake.  Pour slowly so it can absorb and pour evenly over the whole cake.

Cover with plastic wrap.  Chill in the fridge for a few hours or overnight.  When you are ready to serve.  Whip up the heavy cream and powdered sugar on med/high speed until the mixture holds stiff peaks about 2-3 minutes.  Spread the whipped cream all over the cake.  Then serve right away and enjoy!!! 

Optional: Serve with fresh sliced strawberries or fresh sliced mangoes.  And you can get creative with decorating.  You can put whip topping in a frosting piping bag and decorate your cake that way.  Example below:

Enjoy!  

Love, Tata