Posted by: Zorymar | November 28, 2010

Tres Leches Cake

Today is my dad’s birthday. Today I’ve been invited to a friend’s house for dinner. Today the sun is shining. Ergo, today I will make a special cake: Tres Leches!

Ingredients for the cake:
5 eggs*
10 tablespoons sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
15 tablespoons flour

Ingredients for the cream:
1 can of sweetened condensed milk (300 mL)
1 can of evaporated milk (370 mL)
1 can of thick cream (170 mL) or half a cup of half and half

Ingredients for the topping:
3 egg whites
3 tablespoons sugar
ground cinnamon

Preheat the oven to 300 degrees.
The cake: put the eggs*, sugar, salt and vanilla in a bowl and mix with electric mixer at high-speed for 15 minutes. You’ll end up with a mix that has a light and fluffy consistency.

Slowly incorporate the flour in parts, sifting it and folding it into the mix. Generously butter and flour a baking pan (I used a 20 cm pyrex) and pour the mix in it, bake in the oven for 35 to 40 minutes until the cake is a light golden colour -when you poke it with a toothpick it should come out clean. Gently take the cake out of the pan and place on a cooling rack, let it cool for at least 30 minutes. Once the cake is cooled, place back into the pan it was baked in (it will probably stick to the rack a bit).

The cream: In a bowl pour the three milks: condensed milk, evaporated milk and thick cream (or half and half), whisk well to combine, and then proceed to pour slowly over the cake. It may seem that there is too much liquid, but don’t worry, the cake will absorb it all. Place in the refrigerator for at least an hour.

The topping: mix the 3 egg whites and the 3 tablespoons of sugar in a chilled bowl with an electric mixer at high-speed for approximately 5 to 7 minutes or until soft peaks are formed.

Spoon this into a pastry bag (I made one out of a plastic Ziploc bag) and using a pastry tip proceed to decorate the top of the cake; finish it off with a sprinkle of cinnamon.

*Pancha’s tip: separate the yolks and, before incorporating them to the mix, prick them with a fork and let what’s inside slowly drain into the mix, discard the ‘membrane’ that’s left in your hand that covers the yolk; this helps to avoid too much of an ‘eggy’ flavour to the cake.



  1. Ohhh, it’s beautiful, Zorymar!! I’ve been wanting to make this cake for ages, and now I have your recipe! HOORAY! 🙂

    • Hooray! I can’t wait till you try it, I hope you love it as much as I do! 🙂

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