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Torta tres leches

17/11/2023

The Tres Leches Cake is a classic Latin American dessert widely known and cherished for its creaminess and sweetness. Before you start, make sure you have all the ingredients at hand.

Ingredients

  • 5 eggs, separated into yolks and whites
  • 100 g of sugar, plus extra for the whites
  • 1 teaspoon of vanilla extract
  • 120 g of all-purpose flour, sifted
  • 1 can (390 g) of condensed milk
  • 1 can (354 ml) of evaporated milk
  • 240 ml of fresh cream (whole milk if not available)
  • Powdered sugar for decoration (optional)
  • Fresh fruit for decoration (optional, such as strawberries or kiwi)

Preparation

  1. Preheat the oven to 180 °C (350 °F).
  2. Grease and flour a medium-sized baking pan.
  3. In a large bowl, beat the egg yolks with the 100 g of sugar until the mixture is foamy and light in color.
  4. Add the vanilla and mix again.
  5. Gently fold the sifted flour into the yolk mixture.
  6. In a separate bowl, whip the egg whites to stiff peaks, gradually adding extra sugar until they become glossy and form peaks.
  7. Gently fold the beaten whites into the yolk mixture, being careful not to deflate the mixture.
  8. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  9. While the cake is baking, mix the condensed milk, evaporated milk, and fresh cream in a bowl to create the three milk mixture.
  10. Once baked, let the cake cool for a few minutes, then use a fork or a skewer to poke holes all over the surface.
  11. Pour the three milk mixture over the cake, making sure it seeps well into the holes.
  12. Let the cake rest in the refrigerator for at least 4 hours, or even better, overnight, to allow the milks to fully absorb.
  13. Before serving, sprinkle with powdered sugar and decorate with fresh fruit if desired.

Curiosity

The name “Tres Leches” refers to the three types of milk used in the recipe: condensed milk, evaporated milk, and fresh cream (or, in some versions, whole milk). This dessert is a staple of festivities and celebrations in many Latin American countries, and each nation has its own small local variations.