Pastel de Tres Leches (Latin American Three-Milk Sponge Cake)
A classic Latin American sweet indulgence, delicately soaked or layered with rich dulce de leche, pure vanilla, and warm cinnamon.
Ingredients
- • FOR THE LIGHT SPONGE CAKE:
- • 1 1/2 cups plain flour
- • 1 tsp baking powder
- • 5 large free-range eggs (separated)
- • 1 cup caster sugar (divided)
- • 1/3 cup whole milk
- • 1 tsp vanilla extract
- • FOR THE THREE-MILK SOAK (TRES LECHES):
- • 1 can (397g) sweetened condensed milk
- • 1 can (410g) evaporated milk
- • 1 cup double cream
- • 1 tbsp dark rum or vanilla extract
- • FOR THE WHIPPED CREAM TOPPING:
- • 1 1/2 cups heavy double cream
- • 3 tbsp icing sugar
- • Fresh strawberries and ground cinnamon, to garnish
Preparation Steps
Whip egg whites with 1/4 cup sugar to stiff glossy peaks; in another bowl, beat egg yolks with remaining 3/4 cup sugar until pale and doubled; fold in milk and vanilla; gently fold whipped whites into yolks alternately with sifted flour and baking powder.
Pour into a greased 23x33cm baking dish; bake at 180°C for 25-30 minutes until golden and a toothpick emerges clean; cool for 30 minutes.
Whisk sweetened condensed milk, evaporated milk, double cream, and rum in a pitcher.
Pierce the top of the cooled sponge cake all over with a fork; slowly pour the three-milk mixture evenly over the entire cake, allowing every drop to absorb.
Cover and chill in the refrigerator for at least 6 hours (or overnight) to become fully soaked and chilled.
Whip double cream with icing sugar until soft peaks form; spread over the soaked cake, dust with ground cinnamon, and garnish with fresh sliced strawberries.