Tres Leches Cake (Three Milks Cake)

    Tres Leches Cake (Three Milks Cake)

    (102)
    2saves
    50min


    98 people made this

    This is a delicious refrigerated cake with a syrup of condensed milk, evaporated milk and milk as well as a meringue icing. Popular in Mexico, this cake is very sweet. Decorate with fruit or chocolate, or a combination of both.

    Ingredients
    Serves: 10 

    • 5 eggs
    • 1 cup white sugar
    • 1 cup (125g) self-raising flour
    • 1 teaspoon vanilla essence
    • 1 (400g) tin sweetened condensed milk
    • 1 (350g) tin evaporated milk
    • 1 cup (250ml) milk
    • 1 tablespoon vanilla essence
    • 3 egg whites
    • 1 cup white sugar
    • 1 teaspoon vanilla essence

    Directions
    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Grease and flour a 20x30cm pan. Preheat the oven to 180 degrees C.
    2. Separate 5 eggs, and beat the egg whites in a large mixing bowl. Add 1 cup sugar slowly to the egg whites, beating constantly. Add the yolks one by one, beating well after each addition. Stir in the 1 teaspoon vanilla. Sift the flour, and stir it into the egg mixture. Pour the batter into the prepared tin. Bake the cake for 20 minutes, or until done. Cool.
    3. Blend the sweetened condensed milk, evaporated milk, milk and 1 tablespoon vanilla. Pour this syrup over the cooled cake.
    4. To make Meringue icing: Beat 3 egg whites to soft peaks. Gradually add 1 cup sugar, and beat until stiff peaks form. Stir in 1 teaspoon vanilla. Ice the cake.
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    Reviews and Ratings
    Global Ratings:
    (102)

    Reviews in English (100)

    by
    110

    Dealing with egg whites as icing: One reviewer said they don't use merengue for the frosting because of a distaste for raw eggs. I think a merengue frosting is necessary for this cake to be authentic--the merengue lightens the texture and is less sweet and rich than whipped cream (which is v. good also). So--the answer is to "cook" the merengue as in "Italian merengues." To do this, you just heat to liquify a sugar syrup, sugar & water. Then you slowly pour this boiling syrup into the eggs whites while you are whipping them. This cooks the whites, but they still look like white, fluffy clouds.  -  27 Jul 2007  (Review from Allrecipes USA and Canada)

    by
    59

    A way to avoid having too much liquid is to pour the milk mixture over the cake as soon as the cake comes out of the oven. Hope this helps!  -  19 May 2001  (Review from Allrecipes USA and Canada)

    by
    57

    This recipe is great. I make it in a 9x13 dish. When I take it out of the oven .I take a knife and skim off the skin(light brown part),while it is hot. While it is still warm, pour your milk mixture over, no need to poke holes,put in fridge overnight. This cake gets better the longer it sits. I don't use merginue.Sometimes I use 2 cans of sweetened condensed milk and I cup of milk.I love it this way.  -  30 May 2004  (Review from Allrecipes USA and Canada)

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