This is a basic sponge (without butter), of Latin American origin, steeped in three kinds of milk – evaporated, sweetened condensed and double cream. It has a light texture and is not soggy as no fats are used in the making.
I have requested and enjoyed it in homes, at birthday parties and at restaurants but always in the USA. In our home my daughter and daughter-in-law are master bakers and some of you have first hand experience of their spoils! So I approached the perfectly lined up ingredients with great trepidation having not baked for 10 years!
I needn’t have worried; it’s like riding a bicycle! The result was a great cake with clamouring for the recipe, follow the steps below for a very surprising result.
Tres leches (3 milks) cake
Print RecipeIngredients
- For the sponge
- 3 eggs separated
- ¾ cup sugar
- 1 cup plain flour
- 1 tbs baking powder
- ¼ cup milk
- 1 tsp vanilla extract
- For the sauce
- 1 cup of sweetened condensed milk
- 1 cup evaporated milk
- 1 cup double cream
- 1 tsp vanilla extract
Instructions
For the sponge
Place the egg whites in a bowl; beat with an electric mixer until firm white peaks form.
Add the sugar a little at a time; keep electric mix running on medium speed.
Mix in the baking powder into the dry flour, add half of this to the egg mixture, run on medium, add the cold milk, keep mixing, add second half of the flour and baking powder mix, keep mixing using a medium speed.
Add the vanilla essence, run the mixer on high until mixture is smooth and runny.
DO not open the oven before 25 mins have lapsed or I guarantee the cake will sink!
Remove cake from the oven, cool for 10 minutes, and then gently remove it into a round plate slightly larger than the size of the cake
For the milk sauce
In a bowl, add the evaporated milk, sweetened condensed milk and double cream, add the vanilla essence and stir in with a spoon.