El Salvador | Mexico | Nicaragua | Desserts | Milk | Baking

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 Pastel de Tres Leches Recipe

Pastel de Tres Leches

(Central American cake of three milks)

Yield: About 8-10 servings


INGREDIENTS PREP AMOUNT
Flour 1 1/2 cups
Baking powder 1 tsp
 
Butter, unsalted room temperature 1/2 cup, or 8 Tbsp
Sugar 1 cup
 
Eggs room temperature 5 each
Vanilla 1/2 tsp
 
Milk 1 cup
Milk, sweetened condensed 1 cup
Milk, evaporated 2/3 cup
     
Whipping cream   1 1/2 cups
Sugar   1/2 to 3/4 cups
Vanilla   1 tsp

METHOD

Basic Steps:  Sift → Cream → Beat → Fold → Bake → Soak → Frost
  1. Preheat oven to 350°F. Grease and flour a 7"x11" baking pan.
  2. Sift flour and baking powder together well.
  3. Cream butter and sugar together in a mixer on medium speed till light and fluffy.
  4. On medium-low speed, add eggs one at a time. Add vanilla. Beat until foamy.
  5. Remove bowl from mixer, and fold in flour to mix well.
  6. Pour batter into prepared pan and bake 30 minutes or till done.
  7. Remove from oven and cool. Pierce cake all over with a fork, toothpick or skewer. Mix three milks together and pour over whole cake.
  8. Refrigerate cake for 2-8 hours until liquid is absorbed and cake is chilled.
  9. Beat the cream, sugar and vanilla together to make whipped cream. Frost the cake with the whipped cream and serve.

VARIATIONS

  • Substitute coconut milk for the regular milk if you like. Scatter the frosting with coconut flakes. Add a touch of rum to the milks for even more tropical flavor.
  • If you would like a layer cake, divide the batter between 2 prepared round cake pans. For layer cakes, you can add a filling of fruit between layers. Try pineapple filling, peaches or bananas. Or any fruit that suits your fancy.

NOTES

  • Tres leches cake is believed to have originated in Nicaragua, but it is popular throughout Central America.
  • Leftovers should be refrigerated.