📝 About This Recipe
This iconic Latin American dessert is a masterclass in texture and moisture, featuring a light-as-air sponge cake soaked in a luscious trio of milks. The magic lies in the cake's ability to absorb the rich cream mixture without becoming soggy, resulting in a pudding-like consistency that melts on the tongue. Crowned with cloud-like whipped cream and a hint of cinnamon, it is the quintessential celebratory treat for any dairy lover.
🥗 Ingredients
For the Sponge Cake
- 1 1/2 cups All-purpose flour (sifted)
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 5 Large eggs (separated and at room temperature)
- 1 cup Granulated sugar (divided into 3/4 cup and 1/4 cup)
- 1/3 cup Whole milk
- 1 1/2 teaspoons Vanilla extract (pure Mexican vanilla preferred)
The Three Milks (Tres Leches) Soak
- 12 ounces Evaporated milk (one standard can)
- 14 ounces Sweetened condensed milk (one standard can)
- 1/4 cup Heavy cream
For the Whipped Topping & Garnish
- 2 cups Heavy whipping cream (very cold)
- 3 tablespoons Powdered sugar (sifted)
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Ground cinnamon (for dusting)
- 1 cup Fresh strawberries (halved for garnish)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan with butter or non-stick spray.
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2
In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set these dry ingredients aside.
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3
Separate the egg whites and yolks into two large, clean mixing bowls. It is crucial that the whites bowl is free of any oil or yolk.
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4
Using an electric mixer, beat the egg yolks with 3/4 cup of granulated sugar on high speed until they become pale yellow and double in volume (about 2-3 minutes). Stir in the 1/3 cup of milk and vanilla extract.
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5
Gently fold the dry flour mixture into the egg yolk mixture using a spatula until just combined. Do not overmix.
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6
Wash your beaters thoroughly. In the other bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until the peaks are stiff and glossy but not dry.
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7
Gently fold the egg whites into the cake batter in three separate additions. Use a light hand to maintain the air bubbles; this creates the 'sponge' that absorbs the milk.
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8
Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
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9
While the cake bakes, whisk together the evaporated milk, sweetened condensed milk, and 1/4 cup heavy cream in a jug.
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10
Remove the cake from the oven and let it cool on a wire rack for 10 minutes. While still warm, use a fork or skewer to poke holes all over the surface of the cake (about every inch).
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11
Slowly pour the three-milk mixture over the entire cake, ensuring you get the edges. It may look like too much liquid, but the cake will absorb it.
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12
Cover the cake and refrigerate for at least 4 hours, though overnight is best for the flavors to meld and the texture to set.
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13
Before serving, whip the cold heavy cream with powdered sugar and vanilla until stiff peaks form. Spread evenly over the chilled cake.
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14
Dust the top with ground cinnamon and garnish with fresh strawberries before slicing into squares.
💡 Chef's Tips
Use room temperature eggs for the sponge to ensure maximum volume when beating. Do not skip sifting the flour; a light, airy crumb is essential for milk absorption. Ensure the cake is still slightly warm when you pour the milks over it to help the liquid penetrate to the center. Always chill the cake for a minimum of 4 hours; this is a 'liquid sweet' that needs time to reach its signature pudding-like consistency. If the cake seems too sweet, add a pinch of salt to the whipped cream topping to balance the flavors.
🍽️ Serving Suggestions
Serve with a cup of strong, dark Mexican coffee or espresso to cut through the sweetness. Pair with a small glass of aged rum or Frangelico for an adult dessert experience. Add a side of tart passion fruit pulp or mango slices to provide a tropical acidic contrast. Serve in chilled glass bowls to showcase the milk that pools at the bottom of the slice. For a festive touch, sprinkle with toasted coconut flakes alongside the cinnamon.