Monday, February 8, 2016

Pastel de Tres Leches | Tres Leches Cake


From Jose Garces' "The Latin Road Home": This traditional Mexican treat is soaked in a rich combination of heavy cream, evaporated milk, and sweetened condensed milk, which is why it’s known as “three-milk” cake. You can complete the cake a few days in advance—as long as it’s been properly soaked and tightly covered, it will keep perfectly. Hold off on cutting until you’re ready to serve.

8 serving(s)



3 large eggs, separated

1 2/3 cups granulated sugar

1 1/3 cups all-purpose flour

1 3/4 teaspoon baking powder

1/4 cup  plus 1 tablespoon whole milk

1 teaspoon pure vanilla extract

Tres Leches Soaking Liquid

1 cup heavy cream

1 (12-oz) can evaporated milk

3/4 cup sweetened condensed milk (half a 12-oz can)

1 cup firmly packed dark brown sugar

1 tablespoon ground cinnamon or canela

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon kosher salt

1/4 cup dark rum or mezcal (optional)



Place a rack in the middle position and preheat the oven to 325°F.


To make the cake, whip the egg whites on high speed in a clean, dry bowl while slowly adding the granulated sugar. Continue whipping the mixture until it is fluffy, shiny, and firm but not dry.  With the mixer still running, slowly add the yolks.

Sift the flour with the baking powder and fold into the egg mixture.  Whisk in the milk and vanilla.

Lightly coat a 9 by 9-inch square cake pan or casserole with cooking spray and pour in the batter. Bake until the center of the cake springs back to the touch and a wooden skewer inserted into the middle comes out clean, 40 to 45 minutes, rotating the pan 180 degrees about halfway through the baking time.  Cool the cake in the pan on wire rack for 10 minutes.

To make the soaking liquid, while the cake is still warm, whisk together all the ingredients for the soaking liquid until the sugar  dissolves. Poke the top of the cake 8 to 10 times with a fork to make evenly spaced holes, then pour the soaking liquid over the warm cake to completely saturate it. Leave the cake to soak at room temperature until the liquid is fully absorbed and the cake has cooled to room temperature. Cover the pan tightly with plastic wrap and refrigerate for at least 2 hours and up to 3 days.

Fifteen to 20 minutes before serving, take the cake out of the refrigerator and leave it to sit and soften at room temperature. Cut the cake into individual rounds (see photo) or squares and serve.

Tagged as: | Cake

We encourage respectful comments but reserve the right to delete anything that doesn't contribute to an engaging dialogue.
Help us moderate this thread by flagging comments that violate our guidelines.

Comment policy: comments are intended to be civil, friendly conversations. Please treat other participants with respect and in a way that you would want to be treated. You are responsible for what you say. And please, stay on topic. If you see an objectionable post, please report it to us using the "Report Abuse" option.

Please note that comments are monitored by staff. We reserve the right at all times to remove any information or materials that are unlawful, threatening, abusive, libelous, defamatory, obscene, vulgar, pornographic, profane, indecent or otherwise objectionable. Personal attacks, especially on other participants, are not permitted. We reserve the right to permanently block any user who violates these terms and conditions.

Additionally comments that are long, have multiple paragraph breaks, include code, or include hyperlinks may not be posted.

Read 0 comments
comments powered by Disqus
Latest Videos:
Also on
letter icon Newsletter