Tres Leches/ Three Milks

Tres Leches Cake Recipe: A Classic Mexican Dessert

Region / culture: Mexico | Servings: 12

Introduction

Tres Leches, also known as Three Milks, is a popular dessert originating from Latin America. This decadent cake is soaked in a mixture of three different types of milk, giving it a rich and moist texture that is sure to satisfy any sweet tooth.

History

The exact origins of Tres Leches are unclear, but it is believed to have originated in Nicaragua or Mexico. This dessert has since become popular throughout Latin America and the United States, with many variations and adaptations of the recipe.

Ingredients

5 eggs, yolks separated
1 can evaporated milk
0.5 tsp salt
1 can condensed milk
1 cup sugar
1 cup whipping cream
0.13 cup white vinegar
0.5 cup milk
0.5 cup vanilla
1 tsp vanilla
1.5 cup flour
2 tsp rum (amaretto)
2 tsp baking powder
2 egg yolks
0.5 cup boiling water

How to prepare

Preheat the oven to 350°F (180°C). Beat the egg whites with salt until stiff peaks form, approximately 3 minutes, until they are very fluffy. Set aside.
In a separate bowl, beat the egg yolks, vinegar, and vanilla for 3 minutes.
Slowly add the boiling water to the egg yolk mixture. Set aside.
Sift the flour and baking powder together. Alternately fold in the beaten egg whites, dry ingredients, and the egg yolk mixture.
Pour the batter into a greased and floured rectangular Pyrex dish measuring 22 cm wide by 34 cm long and 4 cm high.
Bake in the preheated oven for 25 minutes.
Remove from the oven. Separate the sides of the cake from the dish and make holes in the cake using a wet knife. Pour the cream of the milks over the cake to soak.

Variations

Add a splash of rum or other liqueur to the milk mixture for an extra kick of flavor.
Top the cake with toasted coconut or chopped nuts for added texture and crunch.

Cooking Tips & Tricks

Be sure to beat the egg whites until stiff peaks form to ensure a light and fluffy cake.

- Make sure to poke holes in the cake before pouring the milk mixture over the top to allow it to soak in evenly.

- Refrigerate the cake for at least a few hours, or overnight, to allow the milk mixture to fully soak into the cake.

Serving Suggestions

Tres Leches is best served chilled, topped with whipped cream and fresh berries for a refreshing and delicious dessert.

Cooking Techniques

Be sure to beat the egg whites and yolks separately to achieve the desired light and fluffy texture.

- Use a rectangular Pyrex dish for baking the cake to ensure even soaking of the milk mixture.

Ingredient Substitutions

You can use almond or coconut milk as a dairy-free alternative in the milk mixture.

- Substitute almond or coconut flour for a gluten-free version of the cake.

Make Ahead Tips

Tres Leches can be made a day in advance and stored in the refrigerator overnight to allow the flavors to meld together.

Presentation Ideas

Serve Tres Leches in individual glasses for a more elegant presentation, topped with a dollop of whipped cream and a sprinkle of cinnamon.

Pairing Recommendations

Tres Leches pairs well with a cup of coffee or a glass of sweet dessert wine for a perfect ending to a meal.

Storage and Reheating Instructions

Store any leftover Tres Leches in the refrigerator for up to 3 days. To reheat, simply microwave individual slices for a few seconds until warm.

Nutrition Information

Calories per serving

Each serving of Tres Leches contains approximately 350 calories.

Carbohydrates

Each serving of Tres Leches contains approximately 45 grams of carbohydrates.

Fats

Each serving of Tres Leches contains approximately 15 grams of fats.

Proteins

Each serving of Tres Leches contains approximately 6 grams of proteins.

Vitamins and minerals

Tres Leches is not a significant source of vitamins and minerals.

Alergens

Tres Leches contains dairy, eggs, and wheat.

Summary

Tres Leches is a rich and indulgent dessert that is high in carbohydrates and fats. It is best enjoyed in moderation as a special treat.

Summary

Tres Leches is a delicious and indulgent dessert that is perfect for special occasions or as a sweet treat. With its rich and moist texture, this cake is sure to become a favorite among your family and friends.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Tres Leches cake. It was a hot summer day, and I was visiting my dear friend Maria in her cozy little kitchen. The air was filled with the sweet aroma of freshly baked goodies, and I couldn't help but ask her what she was making.

Maria smiled mischievously and said, "I'm making Tres Leches cake, a traditional Mexican dessert that is absolutely divine. Would you like to learn how to make it?"

I eagerly nodded, intrigued by the sound of a cake soaked in three types of milk. Maria handed me a stained, handwritten recipe card that had been passed down through generations in her family. She explained that each of the three milks – evaporated milk, sweetened condensed milk, and heavy cream – played a crucial role in creating the rich, moist texture of the cake.

As Maria guided me through the steps, I watched in awe as she effortlessly whipped up the batter and poured it into a baking dish. The cake emerged from the oven golden brown and fragrant, and Maria poked holes all over it with a fork before pouring the milks over the top.

I could hardly contain my excitement as I watched the milks slowly seep into the cake, transforming it into a luscious, creamy delight. Maria finished the cake with a generous dollop of whipped cream and a sprinkle of cinnamon, and we eagerly dug into the dessert together.

The first bite was pure bliss – the cake was impossibly moist and sweet, with a subtle hint of cinnamon that lingered on the palate. I was hooked, and I knew that this recipe would become a staple in my own kitchen.

Over the years, I perfected my own version of Tres Leches cake, tweaking the recipe to suit my taste and experimenting with different toppings and flavor combinations. I shared the recipe with friends and family, who all raved about the delicious dessert and begged for seconds.

One day, while visiting my Aunt Rosa, she shared with me her own twist on the classic Tres Leches cake – a tropical version made with coconut milk and pineapple. I was intrigued by the exotic flavors and couldn't wait to try it for myself.

Aunt Rosa patiently walked me through the steps, explaining how the coconut milk added a rich, creamy texture to the cake while the pineapple added a burst of tangy sweetness. I followed her instructions carefully, mixing the batter with coconut milk and folding in chunks of juicy pineapple.

The cake emerged from the oven, golden and fragrant, and I eagerly poured the milks over the top, watching as the coconut milk and pineapple juice mingled with the sweetened condensed milk and heavy cream. The tropical aroma filled the kitchen, and I couldn't wait to taste the final result.

The first bite was pure paradise – the cake was moist and decadent, with a tropical twist that transported me to a sun-soaked beach. I shared the cake with Aunt Rosa, who beamed with pride at my successful creation.

As I continued to experiment with different variations of Tres Leches cake, I realized that the true beauty of this dessert lies in its versatility. Whether made with traditional ingredients or infused with exotic flavors, Tres Leches cake never fails to delight and impress.

And so, my love affair with Tres Leches cake continues to this day, as I explore new recipes and share the joy of this delectable dessert with those I hold dear. Each bite is a reminder of the cherished moments spent in the kitchen with loved ones, learning and creating memories that will last a lifetime.