Three Milks Cake

Votes: 11

Time: 45 min.

Tres Leches cake is a delicate sponge cake soaked in three types of milk: sweetened condensed milk, unsweetened concentrated milk, and cream. The idea of soaking sponge cake in liquids first appeared in Europe during the Middle Ages. From there, it later migrated via the United States to Mexico, which, according to some sources, is considered the birthplace of Tres Leches cake. In the 1940s, Nestlé, which had established branches in many Latin American countries, began printing the Tres Leches cake recipe on cans of condensed milk, making it popular throughout Central and South America. The cake later became beloved worldwide for its divine, melting taste.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sponge cake

200 g of premium flour, plus a little extra for dusting
1 teaspoon baking powder
0.5 tsp coarse salt
120 g of butter at room temperature
230 g of sugar
5 eggs
1.5 tsp vanilla extract

Impregnation for biscuit

350 gr. concentrated milk
400 gr. condensed milk
1 cup of drinking cream 10%

Cream

2 cups heavy cream 33%
230 g of sugar
1 tsp vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, condensed milk, concentrated milk, cream, eggs

Cooking the dish according to the recipe:

Preheat oven to 175°C. Grease and flour a 22x32cm baking dish.
In a medium bowl, whisk together flour, baking powder and salt.

Place the butter in the bowl of a stand mixer. Beat it with the paddle attachment on medium speed for 1 minute until fluffy. Reduce the speed and gradually add the sugar over 1 minute. Stop the mixer if necessary and scrape down the sides of the bowl.

Add the eggs one at a time and mix well. Add the vanilla extract and mix again. Fold the flour into the batter in 3 stages and mix. Pour the batter evenly into the prepared pan. It should look like a small amount. Bake the cake on the middle rack of the oven for 20-25 minutes, until lightly golden and the internal temperature reaches 93°C (205°F).
Place the cake pan on a wire rack to cool for half an hour. Then, using a toothpick or fork, poke holes all over the surface of the cake. Let it cool completely and prepare the soaking mixture.

In a liter measuring cup, combine all the condensed milk and heavy cream. Then pour the mixture over the cake. Refrigerate the cake overnight.
Cake cream

In the bowl of a stand mixer, combine the heavy cream, vanilla extract, and sugar. Using the whisk attachment, beat the mixture on low speed until stiff peaks form. Increase the mixer speed to medium and continue beating until the frosting thickens. Spread the frosting over the cake and refrigerate to set.