– Photo by Sarah Kreczmer
My very own 30-something birthday is approaching and I have been spending my evenings dreaming of birthday cakes and, in particular, the ones covered in garish meringues, heavy in sugar and filled with caramel I enjoyed when growing up in Panamá. The birthdays of my Latin American childhood were filled with colour, food, clowns, magicians, presents wrapped in pastel-coloured birthday paper and those decadent cakes; cakes that took me many years after we moved to Europe to recreate. A soft sponge, heavy with eggs, soaked in cream, filled with dulce de leche and topped with soft meringue peaks – Which kid (and sugar-loving sentient being) would not love such a treat?
Tres Leches is the cake of all Latin American celebrations; one that I make time and time again for myself and friends and these individual portions are perfect to feel that little bit less guilty and that little bit more grown-up (or of age if you want to look at it like that) with the added touch of rum. Note that the Dulce de Leche can obviously be made from scratch using milk and sugar and a lot of elbow grease but the one made with tins of condensed milk is as good and quicker to make in this age where we are all in a rush. 
A very Latin American Birthday – Tres Leches Bites
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
Indulge in these Tres Leches Bites, a Latin American birthday classic with a grown-up twist of rum, soft sponge soaked in a rich trio of milks and topped with dulce de leche.
Ingredients
- 6 eggs, whites and yolks separated
- 1/2 cup (100g) caster sugar
- 1 cup (120g) plain flour
- 1 cup (250ml) condensed milk
- 1 cup (250ml) double cream
- 1 cup (250ml) evaporated milk
- 1/2 cup (125ml) rum
- 1 cup dulce de leche (prepared from condensed milk)
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line with cupcake liners.
- In a large bowl, beat the egg whites until soft peaks form. Gradually add the caster sugar, continuing to beat until stiff peaks form.
- In another bowl, whisk the egg yolks until pale and thick. Gently fold the yolks into the egg whites.
- Sift the flour over the egg mixture and gently fold in until just combined.
- Pour the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
- While the cakes are baking, combine the condensed milk, double cream, evaporated milk, and rum in a bowl. Mix well.
- Once the cakes are done, let them cool slightly. Poke holes all over the surface of each cake with a skewer or fork.
- Slowly pour the milk mixture over each cake, allowing it to soak in completely.
- Top each cake with a dollop of dulce de leche and serve chilled or at room temperature.
Notes
- For a quicker version, use store-bought dulce de leche made from condensed milk.
- These bites are perfect for individual servings, making them ideal for parties.
- Store leftovers in the refrigerator for up to 3 days.
- Serve chilled or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Latin American
Nutrition
- Serving Size: 1 bite
- Calories: 350
- Sugar: 35
- Sodium: 150
- Fat: 15
- Carbohydrates: 45
- Fiber: 0
- Protein: 8
- Cholesterol: 120
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- Tres Leches Cake Donuts with Dulce de Leche Glaze
Frequently Asked Questions
Why are the egg whites beaten to stiff peaks separately before folding in the yolks?
Beating the whites to stiff peaks first, then folding in the yolks and sifted flour, produces an airy sponge that can absorb the heavy three-milk soaking mixture without collapsing — the article notes the cake must be very spongy so that, even when drenched in cream, condensed milk, evaporated milk, and rum, it doesn’t lose its consistency.
What role does the rum play, and can I leave it out?
The ½ cup of rum is added to the soaking mixture (condensed milk, double cream, and evaporated milk) and is what gives these bites their grown-up character — the article specifically calls it “the added touch of rum” that makes the individual portions feel more adult than the childhood birthday-cake version. It can be omitted if serving to children.
Where does dulce de leche fit in, and do I have to make it from scratch?
Dulce de leche is a rich caramel made from slow-cooked sweetened milk — it tops each soaked bite. The article says it can obviously be made from scratch but the version made from condensed milk tins is just as good and much quicker; the notes confirm: use store-bought dulce de leche made from condensed milk for a quicker version.
