This is the classic, authentic recipe of the popular Tres leches cake (pastel de tres leches). So simple and very delicious, this cake is perfect for any season. You can even consume it as a breakfast with a nice cup of tea, coffee, or milk. You will need just 20 minutes to prepare it, plus around 25 minutes to cook. Here is the recipe:
Ingredients:
For the cake:
- 2 cups flour
- 1 ½ teaspoons baking powder
- A pinch of salt
- 1 cup sugar
- 9 eggs, separated
- 1 tablespoon vanilla extract
For the milk mixture:
- 14 ounces (1 can) sweetened condensed milk
- 12 ounces (1 can) evaporated milk
- 1 cup half-and-half
- 1 tablespoon vanilla
- For the topping:
- 1 ½ cups heavy cream, whipped
- Cinnamon or cocoa powder, to dust
Instructions:
- Preheat oven to 350°F/180°C/Gas Mark 4. Generously grease 2 nonstick square pans (8 by 8 inch each pan or 1 pan 9 by 13-inch).
- In a bowl, mix together flour, baking soda, sugar, and salt. Leave aside.
- Next, using an electric mixer, on medium-high speed, whisk egg whites until stiff peaks are formed.
- In a separate mixing bowl, whisk egg yolks on medium-high speed until pale yellow and creamy (around 5 minutes). Apply vanilla extract and mix until incorporated.
- Place egg yolks to egg whites and combine stirring slowly so as to not deflate; then apply flour mix to the egg mix folding in gradually so as to not deflate.
- Spread batter equally into prepared pans and bake for around 25 minutes, or until a tester comes out clean.
- While the cake is baking, mix together the condensed milk, evaporated milk, vanilla, and half-and-half.
- Remove the cake from the oven and turn out the 2 pans onto separate trays with a rim. Then, poke holes all over in the top of the warm cakes with a fork.
- Pour the 3-milk mix all over the cakes, 1/2 on each cake – allow it soak as pouring.
- Next, cover with plastic wrap and place in the fridge for at least 90 minutes or until serving.
- Before serving, top with whipped cream and dust with cinnamon or cocoa powder (if desired).
- Serve cold.
Enjoy!