Torta de Tres Leches

Torta De Tres Leches

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Janice Brazeau


When we lived in the Dominican Republic we became very fond of this cake. Other countries have their own versions, but we found the extra-moist Dominican style is the best. This is perfect for birthdays or holidays. Frosting can be tinted if desired.


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35 Min
40 Min


  • 8
    eggs, separted
  • 2 c
    white granulated sugar
  • 2 c
    white flour
  • 1 tsp
  • 2 tsp
    baking powder
  • 1 c
    butter, melted
  • 1/2 c
    evaporated milk
  • 1 tsp

How to Make Torta de Tres Leches


  1. Preheat oven to 350. Grease and flour 10x14 baking dish.
  2. Beat egg whites until stiff.
  3. Gradually add sugar, beating well.
  4. In separate small bowl, beat yolks until light and pale. Fold into whites.
  5. In another small bowl
    mix flour, salt and baking powder together and then fold into egg mixture gently.
  6. Finally, mix 1/2 cup evap. milk, butter and vanilla and fold into batter. Pour into prepared dish and bake 30 minutes.  Cool.
  7. Prick with thick fork (meat fork) or similar instrument every inch at least.
  8. Milk topping: mix together 2 cans sweetened condensed milk, 1 can evaporated milk (plus remaining can from cake), 2-3 cups heavy cream. Pour over the cooled cake. Chill for several hours or overnight until most of liquid is absorbed.
  9. Frost with Uncooked Boiled Icing:
    1 1/2 cup sugar
    1 tsp cream of tartar
    2 egg whites
    1/2 cup boiling water
    pinch salt
    2 tsp vanilla
    Beat together until thick and fluffy.  Frost top of cake. Store cake in the refrigerator.

Printable Recipe Card

About Torta de Tres Leches

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: Caribbean

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