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.
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.
I 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.
Before 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!
What 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.
- 6 eggs
- 2 cups of white sugar
- 1/2 cup of evaporated milk
- 1 teaspoon of vanilla
- 2 cups of flour
- 1 Tablespoon of baking powder
- 1 can (400 g) of evaporated milk
- 1 can (395 g) of sweetened condensed milk
- 1 1/2 cup of whole milk
- Preheat the oven to 350F. Prepare a 9×13 Pyrex baking pan by spraying with nonstick cooking spray.
- In a small bowl, mix together the flour and baking powder.
- 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.
- To make the milk topping, combine the evaporated milk, the sweetened condensed milk, the whole milk. Stir to combine and reserve.
- 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.
- Cover with whipped cream and serve cold.