Tres leches
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8 - 10
  • 3 eggs (at room temperature)
  • 1 cup all purpose flour
  • 1½ teaspoon baking powder
  • ½ cup sugar
  • ¼ cup milk (at room temperature)
  • 1 can condensed milk
  • 1 can evaporated milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla essence
  1. *Turn the oven on to 350 F.
  2. *Sift the flour together with the baking powder.
  3. * Beat eggs at the highest speed for about 5 minutes. They have to grow to about 3 times the volume (or more) from when you started beating them. Make sure your mixer is completely dry before you pour the eggs in it, otherwise they won´t grow. Same advice goes when preparing the meringue.
  4. * Add the sugar little by little while still beating the grown eggs.
  5. *Turn the beater down to slow speed and add a third of the flour, then a third of the milk, then a third of the flour, and so on, till all the ingredients blend completely.
  6. *Transfer to an oven proof container (I use Pyrex), and bake for 30 minutes.
  7. *In the meantime, mix the 3 milks with the vanilla and set aside.
  8. *To make sure the cake is ready, pinch with a knife and it should come out clean, otherwise leave it in the oven for a few extra minutes till the knife comes out clean.
  9. *Pinch the cake everywhere with a stick or with a fork. Do it as soon as it comes out of the oven so it´s still hot. Pour the cold milks over the cake immediately, making sure you do this evenly and cover every part of the cake, including the sides and corners.
  10. *Let it cool, and then serve, or put in the fridge to serve cold (I prefer the latter). It keeps well in the fridge for several days, even better if covered with a lid or plastic film.
  11. If you want to decorate it with meringue, here are the instructions:
  12. *Beat 2 egg whites at full speed till they grow and start getting the consistency of soft meringue. (Again, make sure your mixer is completely dry and that there´s absolutely no trace of yolk, otherwise the whites won´t grow). Pour ½ cup confectioner´s sugar (or to taste), tablespoon by tablespoon, while still beating. You may want to do this on a low speed so it doesn´t bring up a sugar cloud in all your kitchen, and when it´s properly mixed with the egg whites start beating fast again. Stop beating when the meringue has the consistency you want and looks shiny and silky. If you keep beating past this point the meringue gets ruined, so better to stop early than late.
Recipe by PERU DELIGHTS at