Tres Leches Recipe #323895
I acquired this recipe for Tres Leches (Three Milks Cake) while living in Miami. Although you can find it at many Cuban restaurants, its origins are probably Mexican or Nicaraguan. It is very moist and intensely sweet. Due to the milk content this dessert must be kept refrigerated, and is best when served chilled.
by Patty Mae
1¾ hours | 45 min prep
SERVES 16
Cake
- 6 egg whites
- 2 cups sugar
- 8 egg yolks
- 2 cups self-rising flour
- 1/4 cup evaporated milk
- 1/4 cup water
Custard Filling
- 1 cup half-and-half
- 1 (14 ounce) can sweetened condensed milk or 14 ounces Coco Lopez
- 1 1/4 cups evaporated milk
- 1 egg yolk
Frosting
- 2 egg whites
- 1/2 cup sugar
- 1/2 cup light corn syrup
- 16 maraschino cherries
- Preheat oven to 350°F.
- When separating the eggs, place 6 of the egg whites in a large mixing bowl and 8 egg yolks in a small bowl for the cake. Reserve 1 egg yolk for the custard, 2 egg whites for the frosting, and use the remaining egg white in another recipe.
- Beat 6 egg whites until fluffy.
- Add sugar a little at a time until completely incorporated.
- Beat in 8 egg yolks.
- Using a wooden spoon, stir in the flour, milk, and water.
- Pour into an ungreased 13x9” baking pan. Be careful not to overfill pan with batter, since frosting will be placed on top.
- Bake for 45 minutes to 1 hour, until a toothpick inserted in the middle of the cake comes out clean.
- While cake is baking, combine the ingredients for the custard filling in a blender and blend well.
- Pour over the cake slowly as soon as it comes out of the oven. Chill cake for 7-8 hours.
- For the frosting, beat the 2 reserved egg whites until fluffy.
- While beating, add sugar a little at a time.
- Continue beating as you add the syrup.
- When the frosting is stiff, spread over cake.
- Decorate with cherries.
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5 stars