Name: Tres leches
Total time: 250 min
Yield: 6 personnes
Cuisine: Mexicaine
Ingredients: 6 egg(s); 160 g flour; 10 g baking powder; 200 g granulated sugar; 10 ml vanilla extract; 250 ml heavy cream; 250 ml evaporated milk; 390 ml sweetened condensed milk; 300 ml heavy cream; 2 tbsp powdered sugar; vanilla extract

Recipe

04:10 Easy ≈ 1,55 € / serving

Estimated total cost for 6 personnes: 9,31 € — average indicative prices

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Servings

6 personnes

Ingredients

Instructions

Preparing the sponge cake:

1Separate the egg whites from the yolks.
2Whisk the egg whites, using a mixer or by hand, until stiff peaks form.
3Gradually add the sugar while continuing to beat, to get a light and fluffy mixture.
4Fold in the egg yolks one at a time, mixing gently without overbeating.
5Sift the flour with the baking powder and gently fold it into the mixture with a spatula, keeping the batter light.
6Pour the batter into a suitable pan and bake at 180°C (350°F) for about 30 minutes.

Preparing the three-milk mixture and soaking the cake:

7While it bakes, prepare the three-milk mixture: combine the cream, evaporated milk, and sweetened condensed milk, then add the vanilla extract and mix well.
8When the cake is baked and still warm, prick it all over with a fork to allow the liquid to soak in evenly.
9Slowly pour the three-milk mixture over the cake and let it soak in completely.
10Let it rest for a few hours, or ideally overnight, so the cake fully absorbs the liquid.

Preparing the whipped cream (just before serving):

11Whip the cream with the powdered sugar and vanilla extract until firm peaks form.
12Spread the topping over the soaked cake and smooth the surface.
13Optionally add a pinch of cinnamon, cocoa, or grated chocolate to decorate.
14Serve chilled and enjoy.

About this dish

Tres Leches is an iconic Latin American dessert, especially popular in Mexico and South America. Its name means "three milks," as it's a light, airy cake soaked in a mixture of sweetened condensed milk, evaporated milk, and heavy cream, which gives it a moist, tender texture. Usually made with a sponge-cake-style base, Tres Leches stands out for its intense sweetness and its ability to soak up liquid without falling apart. This comforting, indulgent dessert is best enjoyed chilled, ideally after a few hours or overnight in the fridge, so the cake fully absorbs the three milks, resulting in a perfect balance of softness, sweetness, and creaminess.