Desserts · By Sharon
Tres Leches Cake (Three Milk Cake)
A traditional 19th century Nicaraguan version of bread/cake soaked desserts from Europe (like tiramisu, bread pudding, trifle). Mexico and the rest of Latin America has adopted it, and it's found everywhere there. James and I have long loved this cake — it was always one of the desserts in the Mexican resorts that was really good. The recipe we use here is even better! The sponge-like cake, made with separated eggs (whipped egg whites), soaks up the three milks filling the little inside cavities. With whipped cream finishing this unctuous cake, it's a favorite. We recently (March 22, 2024) hosted a second Public Library staff-cooking night at Medicine Hat High School, with a Mexican food theme. The evening was filled with food and fun, ending in this dessert. One of the women said that there was only one other dessert she had ever had that was this good — and then, having just finished a bite, revised her thought, saying this was the best! Enjoy!
Ingredients
Cake Mixture
- 1 cup all purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- ⅓ cup whole milk
- 1 tsp pure vanilla extract
Milk Mixture
- 354 ml can evaporated milk
- 300 ml can sweetened-condensed milk
- ½ cup (120 ml) whipping cream
Whipped Cream Top
- 2 cups (500 ml) whipping cream
- 4 tbsp icing sugar
- 1½ tsp pure vanilla extract
- Ground cinnamon, for topping
Method
- 1
Use a 9 × 13 metal non-stick baking pan. Preheat oven to 350°F.
- 2
In a medium bowl combine flour, baking powder, and salt. Separate the eggs into two other mixing bowls.
- 3
Add ¾ cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add ⅓ cup whole milk and vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).
- 4
Use electric beaters to beat the egg whites on high speed. As they begin to whip into stiff peaks, gradually mix in the remaining ¼ cup of sugar. Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined.
- 5
Pour batter into un-greased pan and smooth it into an even layer. Bake for 15 to 20 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.
- 6
Combine the evaporated milk, sweetened condensed milk, and whipping cream in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake.
- 7
Slowly pour the milk mixture over the top of the cake, making sure to pour near the edges and all around. Refrigerate the cake for at least 1–2 hours, or overnight, to allow it to soak up the milk.
- 8
In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired. Enjoy!
A note from Sharon
With the whipping cream in both the milk-mixture and the topping, you will need 620 ml: in Canada, a 473 ml container and a 250 ml container — but buying a 1 litre whipping cream is probably your best value. Store in the refrigerator, covered, for 3–5 days. Make ahead: you can make it 1–2 days in advance — the night before is lovely so the cake has lots of time to soak. Freezing: the baked and cooled cake can be frozen for up to 3 months, covered well; thaw overnight in the fridge before pouring the three milks on top. Drink pairing: Coffee.
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