"Tres leches" means three milks — evaporated, condensed, and cream. The magic is a light, airy sponge (leavened with whipped egg whites) that can drink in all that liquid without turning to mush. Make it the day before; it only gets better as it soaks.
Ingredients
- Cake: 1 cup (125 g) flour · 1½ tsp baking powder
- 5 eggs, separated · 1 cup (200 g) sugar, divided
- ⅓ cup milk · 1 tsp vanilla
- Soak: 1 can evaporated milk · 1 can condensed milk · ¼ cup cream
- Top: 1½ cups heavy cream · 3 tbsp sugar · cinnamon
Method
- Beat the egg yolks with ¾ cup of the sugar until pale; mix in the milk and vanilla, then fold in the flour and baking powder.
- Whip the egg whites to soft peaks, add the remaining sugar to stiff peaks, and gently fold into the batter. Spread in a greased 9×13 pan.
- Bake at 175°C (350°F) for 25–30 minutes until golden and springy. Cool completely, then poke all over with a fork.
- Whisk the evaporated milk, condensed milk and cream together and slowly pour over the cake. Cover and refrigerate at least 3 hours (overnight is ideal).
- Whip the topping cream with sugar to soft peaks, spread over the soaked cake, and dust with cinnamon. Slice cold and serve.
🥛 Let it soak overnight
The cake needs time to drink in the three milks. A few hours works, but overnight gives you that signature ultra-moist, custardy texture all the way through.