As its name says, Tres Leches cake is a cake soaked in three different types of milk: condensed, evaporated and heavy cream or pasteurized milk, and covered in meringue with a cherry on topmost of the time. Depending on the location, the recipe may vary where one of the three kinds of milk is coconut milk or pasteurized milk, and also variations of the tres leches are cuatro leches, cinco leches and seis leches.

The birthplace of this wonderful creation is yet unknown, but many historians say that it’s in Central America, closer to Mexico or Nicaragua. Some even think it was born in Miami, because of the great popularity it got. Its creation is also difficult to locate in time, but it’s rumoured that Tres Leches was born in the 19th century as condensed milk was born and its recipe was distributed through different countries in Latin America via condensed milk cans. 

The recipe for this dessert:

Tres Leches

Ingredients

For the Cake:

• 5 eggs 
• 150 gr sugar (3/4 cup)
• 1 tsp vanilla extract
• 125 gr flour (1 cup) (sifted)
• 1 tsp baking powder
• 1/8 tsp salt

For the Milk Mixture

• 1 can evaporated milk (12oz)
• 1 can sweetened condensed milk (14oz)
• 1 1/4 cup whole milk

For the Meringue Topping

• 3 egg whites
• 1 cup sugar

Instructions 

For the Cake:

Preheat the oven to 350F. Grease and flour pyrex. 

In the bowl, beat the egg yolks with a paddle electric mixer, vanilla and sugar until smooth and double in volume. Transfer the mixture to a separate bowl.

Fold in the flour little by little, salt and baking powder into the egg yolk mixture. Do not over-mix. 

Clean and dry the egg yolk bowl. Using the whisk attachment, whisk the egg whites on high, until stiff peaks form and the mixture is glossy. About 4-5 minutes.

Fold in the egg whites into the egg yolk and flour mixture.

Pour the batter onto a prepared pan and bake for 18-20 minutes. Let cool completely before proceeding with the milk mixture.

For the Milk Mixture:

In a large bowl or jar, combine the evaporated, condensed and whole milk. Refrigerate until ready to use.

Using a skewer, poke holes into the top of the cake (Remember this is very important, so the cake absorbs better). For the milk mixture, one cup at a time, until it soaks. Refrigerate covered for at least 2 hours before allowing the mixture to absorb completely. 

Meringue Topping:

In the bowl of a stand mixer fitted with the whisk, beat the egg whites and sugar until combined. 

Place the bowl over a small saucepan on simmering water. Cook for 2-3 minutes, until the sugar dissolves, whisking constantly. 

Return the bowl to the stand mixer and beat at medium-high speed until stiff peaks form. About 5-8 minutes. Pipe meringue onto the cake. Slice and serve!

This recipe was written by Rosanna Machiela.