Torta de Tres Leches // Three Milks Cake

One of my complaints about cakes in Peru is that they are “juicy.” If you have eaten one, you know just what I mean. My aversion to wet cakes has always caused me to avoid Tres Leches, until recently. Suddenly, this has become our go-to dessert when having guests.

Tres Leches Cake

Tres Leches Cake

The lunch wrapped up on a wonderful note. Normally the after-lunch wait begins. Dessert would seem overwhelming to begin at that moment seeing as how everyone would have been too full to enjoy it. But today was different.

Tres Leches CakeI brought out the tres leches cake and the manjar chocolate poundcake that I had prepared at the last minute. I began to cut, slice and serve. I was concerned that not everyone would want both kinds. What if they just wanted one or the other? I tried to suggest that someone ask to be sure. No questions were asked, not answers given. Simply put, everyone was prepared to eat a slice of both.

Tres Leches CakeBefore I even finished serving everyone, I had people coming back for seconds. They wanted more! I am always thrilled when people enjoy my food, but I was worried that my DH wouldn’t even get a bite. Most had 2 pieces and wrapped up another piece to go! Because some other family gatherings this week, Tres Leches was the requested dessert. I planned to make another batch, but had also offered a piece to my new neighbor who began to salivate when I mentioned I had made Tres Leches on Sunday. Four cakes in four days!

Tres Leches CakeWhat is it about Tres Leches? I find so many of the cakes here in Peru to be dry and tasteless. To make up for this, they usually use a syrup or fruits with syrup between the cake layers, leaving everything a bit soggy. Even the store bought Tres Leches that someone had offered me seemed to be a simple vanilla cake in a pool of milk. Again, lacking much flavor. This recipe produces a wonderful sponge cake and is topped with a deliciously flavored milk mixture. The liquid soaks into the cake enough to make is seem almost like “cake flavored pudding.” Delicious.

Tres Leches Cake

 

Peruvian Tres Leches Cake
Serves 18
Peruvian Tres Leches cake is a delicious dessert for any occasion. It is simple to make, sweet to eat, and incredibly satisfying.
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Ingredients
  1. 6 eggs
  2. 2 cups of white sugar
  3. 1/2 cup of evaporated milk
  4. 1 teaspoon of vanilla
  5. 2 cups of flour
  6. 1 Tablespoon of baking powder
  7. 1 can (400 g) of evaporated milk
  8. 1 can (395 g) of sweetened condensed milk
  9. 1 1/2 cup of whole milk
Instructions
  1. Preheat the oven to 350F. Prepare a 9×13 Pyrex baking pan by spraying with nonstick cooking spray.
  2. In a small bowl, mix together the flour and baking powder.
  3. In a large bowl, beat the eggs until light and frothy. Add sugar slowly, constantly beating. Add 1/2 cup of evaporated milk and vanilla and beat the mixture on medium for about 2 more minutes. Sprinkle flour mixture over the egg mixture in 4 parts, incorporating flour with each addition. Pour entire mixture into prepared baking pan and bake at 350F for about 30 minutes, or until the cake springs back when touched.
  4. To make the milk topping, combine the evaporated milk, the sweetened condensed milk, the whole milk. Stir to combine and reserve.
  5. Remove from the oven once the batter no longer “jiggles” although the cake will be quite spongy. Poke holes with a fork (or a chopstick!). Pour the milk mixture over the entire cake, while it is still hot. Refrigerate to cool and set.
  6. Cover with whipped cream and serve cold.
Adapted from Nestle
Adapted from Nestle
Provecho Peru http://www.provechoperu.com/
Have you ever eaten Tres Leches? What is the best texture?

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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9 Responses

  1. Laura says:

    This is going in my fridge to cool right now! Can’t wait to try it tomorrow.

    • Awesome Laura! I think you are going to love it! I have so many other version ideas! I did a gingerbread caramel-y one last year. This year I want to make a “Christmas Chocolate” version. …the list goes on! Let me know how it turns out!

  2. Monique says:

    How much liquid is a can milk?

    • Good question! I will update that information! The evaporated milk is about 1 3/4 cup and the condensed milk is about 1 1/4 cup. The final milk mixture to pour over the cake should be about 4 cups. Thanks for asking!

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