tres leches (three-milk cake)
The most famous Nicaraguan dessert is tres leches. Three different kinds of milk are used in its preparation--fresh milk, evaporated milk, and sweetened condensed milk--which explains the name.
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prep time
20 Min
cook time
45 Min
method
Bake
yield
8-10 serving(s)
Ingredients
- 1 cup sugar
- 5 large eggs, separated
- 1/3 cup milk
- 1/2 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- MILK SYRUP:
- 1 12-oz cans evaporated milk
- 1 cup sweetened condensed milk
- 1 cup heavy cream (or whipping cream)
- 1 teaspoon vanilla extract
- 1 tablespoon light rum
- MERINGUE:
- 1 cup sugar
- 1/2 teaspoon cream of tartar
- 3 - egg whites
How To Make tres leches (three-milk cake)
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Step 1Preheat the oven to 350F. Generously butter a 13 x 9 inch baking dish.
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Step 2Prepare the cake: Beat 3/4 cup of the sugar and the egg yolks until light and fluffy, about 5 minutes. Fold in the milk, vanilla, flour, and baking powder.
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Step 3Beat the egg whites to soft peaks, adding the cream of tartar after 20 seconds. Gradually add the remaining 1/4 cup sugar and continue beating until the whites are glossy and firm, but not dry.
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Step 4Gently fold the whites into the yolk mixture. Pour this batter into the buttered baking dish.
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Step 5Bake the cake until it feels firm and an inserted toothpick comes out clean, 40 to 50 minutes. Let the cake cool completely on a wire rack. Unmold the cake onto a large, deep platter. Pierce the cake all over with a fork.
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Step 6Prepare the milk syrup: Combine the evaporated milk, sweetened condensed milk, cream, vanilla, and rum in a mixing bowl. Whisk until well mixed. Pour the syrup over the cake, spooning the overflow back on top until all is absorbed.
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Step 7Prepare the meringue: Place 3/4 cup plus 2 tablespoons of the sugar in a heavy sauce pan with 1/4 cup water. Cover and cook over high heat, for 2 minutes. Uncover the pan and cook the sugar to the soft ball stage, 239 degrees F on a candy thermometer, 6 to 8 minutes.
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Step 8Meanwhile, beat the egg whites to soft peaks with the cream of tartar. Add the remaining 2 tablespoons sugar and continue beating to stiff peaks. Pour the boiling sugar syrup in a thin stream into the whites and continue beating until the mixture is cool to the touch. The hot syrup "cooks" the whites.
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Step 9Using a wet spatula, spread the top and sides of the cake with a thick layer of the meringue.
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Step 10Refrigerate the cake for at least 2 hours before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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