Pastel de Tres Leches

Ingredients

For the Cake

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 5 large eggs, at room temperature
• 1 cup granulated sugar
• 1/3 cup whole milk
• 1 tsp vanilla extract

For the Three Milks

• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 cup heavy cream
• 1 tsp vanilla extract

For the Topping

• 2 cups heavy whipping cream, cold
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• Ground cinnamon for dusting
• Maraschino cherries for garnish (optional)

Instructions

Step 1: Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and line the bottom with parchment paper. Sift together the flour and baking powder and set aside.

Step 2: Make the Batter

Separate the eggs. Beat the egg yolks with the sugar until thick and pale yellow, about 3-4 minutes. Add the milk and vanilla and mix well. Gradually fold in the flour mixture until just combined.

Step 3: Whip the Egg Whites

In a clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter in three additions, being careful not to deflate them. This creates the light, airy texture.

Step 4: Bake the Cake

Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes until golden brown and a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes.

Step 5: Prepare the Three Milks

While the cake cools, whisk together the sweetened condensed milk, evaporated milk, heavy cream, and vanilla extract until well combined.

Step 6: Soak the Cake

Using a fork, poke holes all over the top of the warm cake. Slowly pour the milk mixture over the entire cake, letting it absorb before adding more. Cover and refrigerate for at least 4 hours, preferably overnight, for the best texture.

Step 7: Make the Whipped Cream Topping

Beat the cold heavy cream with powdered sugar and vanilla until stiff peaks form. Spread evenly over the soaked cake.

Step 8: Serve

Dust generously with ground cinnamon and garnish with maraschino cherries if desired. Cut into squares and serve cold.

Chef's Tips

• Room Temperature Eggs: Eggs at room temperature whip better and create a lighter cake.
• Don't Skip the Soaking Time: The longer the cake soaks (up to 24 hours), the more flavorful and moist it becomes.
• Keep It Cold: This cake must be refrigerated. It's best served very cold.
• Prevent Soggy Bottom: Pour the milk mixture slowly and evenly to ensure uniform absorption.

Variations

• Cuatro Leches: Add 1/2 cup dulce de leche to the milk mixture for an extra caramel flavor.
• Chocolate Tres Leches: Add 1/4 cup cocoa powder to the cake batter and drizzle with chocolate ganache.
• Coconut Tres Leches: Replace the heavy cream in the milk mixture with coconut cream and top with toasted coconut flakes.
• Strawberry Tres Leches: Top with fresh strawberries and a strawberry coulis instead of cinnamon.

Storage Instructions

Store tres leches cake covered in the refrigerator for up to 5 days. The cake actually improves over the first day or two as it absorbs more milk. Do not freeze, as the texture becomes unpleasant when thawed. Always serve cold directly from the refrigerator.

Nutritional Information

Per serving (1 slice):

• Calories: 425
• Protein: 8g
• Carbohydrates: 52g
• Fat: 21g
• Fiber: 0g
• Sodium: 150mg