In Mexico, as in other Latin American countries, Tres Leches is the typical party cake.
By Nicole Medgenberg
In Mexico, as in other Latin American countries, Tres Leches is the typical party cake. But it has become rare to find one that is as truly exquisite as this one that I found, ironically, in a French cooking blog. Bathed in three kinds of milk (evaporated, condensed and cream) the cake must be very spongy so that, even when drowned with all this liquid, it doesn’t lose its consistency or flavour.
- 5 eggs
- 1 cup sugar
- 1 tsp vanilla extract
- 1 cup flour
- ⅓ cup milk
- 1½ tsp baking powder
- ¼ tsp salt
- 1 can condensed milk
- 1 can evaporated milk
- 500ml whipping cream
- 6 tablespoons sugar
- Separate yolks from whites. Beat yolks in blender with ¾ cup sugar until yolks turn almost white and creamy, about 4 minutes. Add the ⅓ cup milk and vanilla, beat for another minute.
- Gradually, while beating, add the flour, baking powder and salt.
- In another bowl, beat egg whites until firm, about 3 minutes, then add the remaining cup of sugar, and beat 3 minutes more (until peaks form).
- Add the whites to the other mixture, folding, just until incorporated.
- Bake for 30 minutes at 180ºC.
- Cool on a rack, for about 15 minutes, then pick the entire surface with a fork.
- In a bowl, mix condensed milk, evaporated milk and cream. Pour slowly over cake.
- In mixer, beat remaining cream with 6 tablespoons of sugar. When firm, smear over the cake.
- Preserve the cake in the refrigerator.