The Pastel de Tres Leches is a cake that is very popular in Central and South America. It is a super moist, light, airy and super delicious sponge cake soaked in the three kinds of milk {evaporated milk, condensed milk, and heavy cream}. Tres Leches is a very light cake {especially if made without butter}, with many air bubbles in its crumb. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk.
I LOVE Tres Leches Cake! This was my first time making it, and I have to say….I think I may eat this whole cake myself – it is that good!
The trick for making the Tres Leches cake in layers is to brush the milks onto the cake after it is on top of the other layers. I poked the holes in the cake with the fork before placing it on top of the other layers.
Next time I make this, I would make a double recipe and make a larger cake. This cake is a 6 inch cake that I baked in three separate pans. I like to bake my cakes in separate pans because it is easier then torting when I only want a three layer cake.
I found the recipe from passionateaboutbaking.com but I modified it a bit. I used peaches instead of mango. The recipe was in grams so I converted it to cups to make it easier for American’s like me 
I didn’t boil the three milks, and I didn’t use any liquor. The recipe is great, I love how yummy it turned out!
Ingredients
- 5 large eggs (separated)
- 1/2 cup sugar
- 2 tsp pure vanilla extract
- 1 tsp lemon extract
- 1 1/4 cups all-purpose (plain) flour (sifted)
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1 cup heavy whipping cream
- 2 teaspoons lemon extract
- 1 3/4 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 can peaches chopped up small, or fresh peaches
Instructions
- Preheat oven to 350 degrees. Prepare 9” round cake pan, or 3 6 inch like I used
- Separate the egg whites from the yolks.
- Beat the egg whites on medium speed, 3 – 5 minutes.
- When soft peaks form slowly add the sugar in small batches.
- Whip until stiff peaks form about 5 minutes. Set aside.
- In a medium bowl beat egg yolks at medium-high speed for about 5 to 6 minutes, or until the egg yolks become pale colored, creamy and puffy. Stir in vanilla.
- Pour the egg yolks over the egg whites, gently fold until just combined trying not to lose any volume from the mixture.
- Fold in the flour little by little in the form of rain. Mix until just combined (over-beating will result in a denser, flatter cake).
- Pour the batter into the prepared pan.
- Bake in the preheated moderate oven for 25 minutes or until the toothpick comes out clean
- Let it cool
- Once cool, split the cake in half, flip the top of the cake and place it on a base. Poke using a fork holes all over the cake to better absorb the three milk soaking liquid
- In a saucepan add the sweetened condensed milk, evaporated milk, heavy cream and cinnamon stick, bring to a boil, reduce the heat and continue boiling for 5 minutes. Remove it and let it cool.
- Once it is cool, add the rum or any other flavoring you are using
- Gradually brush all the milk soaking liquid into all sides of the cake (including the cut surfaces) until all absorbed. Best to rest the cake in the fridge overnight to complete the soaking process
- Whip the cream, when soft peaks form, add the sugar little by little, continue whipping until stiff peaks form about 2 mins.
- Layer some whipped cream on the bottom layer and cover with canned or fresh fruit and decorate the top layer with whipped cream and the fresh or canned fruit.
Enjoy!
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