Three Milk Cake (Pastel Tres Leches)

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Description: The Three Milk Cake, also known as “Pastel Tres Leches,” is a traditional Latin American dessert that’s indulgent, moist, and irresistibly sweet. Made by soaking a light, airy sponge cake with a rich mixture of three types of milk (evaporated milk, condensed milk, and whole milk or heavy cream), it’s the perfect dessert for any special occasion or gathering. Topped with a layer of whipped cream, this cake is creamy, sweet, and totally decadent.

Origin: Tres Leches Cake is a popular dessert in Latin American countries, including Mexico, Nicaragua, and Venezuela. It’s often served for birthdays, celebrations, and holidays, where the unique combination of milk-based syrup creates an irresistibly moist cake.

Ingredients (for 8-10 servings):

For the Cake:

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 4 large eggs, separated
  • 1 cup granulated sugar
  • ½ teaspoon vanilla extract
  • ½ cup whole milk
  • ¼ cup unsalted butter, melted

For the Three-Milk Syrup:

  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup whole milk (or heavy cream for extra richness)

For the Whipped Cream Topping:

  • 1 ½ cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Optional Garnishes:

  • Fresh fruit (berries, mango, or citrus slices)
  • Ground cinnamon or cocoa powder for dusting
  • Mint leaves for garnish

Instructions:

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper.
  2. Make the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the egg yolks and sugar together until the mixture is thick and pale (about 3-4 minutes). Add the vanilla extract and melted butter, then mix in the whole milk.
  3. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture and stir until smooth. The batter will be slightly thick but smooth.
  4. Whip the egg whites: In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form. Gently fold the whipped egg whites into the cake batter in three additions. This will help keep the cake light and airy.
  5. Bake the cake: Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
  6. Make the milk syrup: In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk (or heavy cream) until well combined.
  7. Soak the cake: Once the cake has cooled, poke holes all over the top of the cake using a fork or skewer. Slowly pour the milk mixture over the cake, making sure the cake soaks up the liquid evenly. Let it sit for at least 30 minutes to an hour to allow the cake to absorb the syrup.
  8. Make the whipped cream topping: While the cake soaks, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form. This will be your topping.
  9. Top the cake: Once the cake has soaked up the milk syrup, spread the whipped cream evenly over the top.
  10. Chill and serve: For best results, refrigerate the cake for at least 2 hours or overnight to let the flavors meld. Before serving, garnish with fresh fruit, a dusting of cinnamon or cocoa powder, and mint leaves if desired.

Tips for Success:

  • Sponge cake texture: Be sure to fold the whipped egg whites gently into the batter to preserve the airiness of the cake.
  • Soaking: Don’t rush the soaking process. Let the cake absorb the milk syrup gradually. You may need to add more syrup if the cake is large or very porous.
  • Chill time: The cake tastes even better the next day as the flavors fully combine. Allow it to chill for at least 2 hours before serving, or overnight if possible.

Recommendations:

  • Serve with a strong cup of coffee or a fruity drink to balance the richness of the cake.
  • For a variation, you can add flavored extracts to the milk syrup, such as almond or coconut, or add a bit of rum or liqueur to the syrup for an adult twist.

Nutrition (per slice, approximate):

  • Calories: 350-400
  • Protein: 6g
  • Carbohydrates: 55g
  • Fat: 15g
  • Fiber: 1g
  • Sugar: 35g
  • Sodium: 120mg

This Three Milk Cake is a wonderfully indulgent treat, with a rich, moist texture and a creamy finish. Perfect for any occasion, it’s a dessert that will definitely impress!

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