Three Milk Cake - Pastel De Tres Leches
Submitted by smenard
This authentic Pastel de Tres Leches soaks a fluffy sponge cake in a rich trio of milks until every forkful melts on your tongue. Crowned with billowy meringue and fresh berries, it’s the showstopper your next fiesta needs.
YIELD
6 servingsPREP
45 minCOOK
45 minREADY
90 minIf you’ve never experienced a proper tres leches cake, prepare yourself. This is a dessert that turns a simple sponge into something almost impossibly tender, drenched in a luscious blend of evaporated milk, sweetened condensed milk, and whole milk.
The cake absorbs all that creamy goodness and just... transforms. Every bite is cool, custardy, and absolutely addictive.
A fluffy meringue on top adds the perfect contrast, and a scattering of fresh strawberries and mint makes it look like it came straight out of a panaderia.
Best of all? It actually gets better overnight in the fridge, which means you can make it a full day ahead and just focus on enjoying la fiesta.
Chef Tips
- Let the cake cool completely before pouring on the milk mixture, otherwise the sponge won’t absorb evenly
- Don’t skip the sour cream in the topping. It balances all that sweetness and adds a subtle tang that keeps things interesting
- Make this a full 24 hours before serving for the richest, most soaked-through result
- When making the meringue, pour the hot sugar syrup in a slow, steady stream while beating constantly to avoid scrambled egg whites
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Grease and flour a 13 x 9 x 2 inch baking pan.
Sift flour with baking powder. In large bowl with clean beaters, beat egg whites until frothy.
Add sugar gradually, beating to form stiff peaks.
Add yolks, 1 at a time.
Slowly add flour and milk. Pour batter into prepared pan and bake until edges are golden brown, about 40 to 45 minutes, Remove from oven and let cool on a rack.
Topping: Combine milks and sour cream (do not beat).
Pour Topping over cake and let sit until all the mixture is absorbed, 20 to 30 minutes.
Prepare Meringue and refrigerate: Combine sugar and water in a saucepan.
Let sit until sugar is dissolved.
In clean electric mixer bowl with clean beaters, beat egg whites.
Slowly pour sugar syrup over egg whites, beating constantly until meringue holds stiff peaks.
Store in refrigerator.
This can be served immediately but is best made 24 hours ahead and chilled.
The meringue will keep, covered, 2 days in the refrigerator.
Before serving, cut cake into squares and spread Meringue over each.
Garnish as desired with fresh berries and mint leaves.
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