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MexicanAuthentic Cuisine

Pastel de Tres Leches

Serves 4 to 6 Dessert vegetarian, Desserts

Pastel de Tres Leches

Pastel de Tres Leches is a beloved fixture at Mexican family gatherings, marking celebrations with its rich, inviting allure. Originating from a tradition of generous, home-cooked meals, this cake brings everyone to the table with its unmistakable aroma. It's a staple at birthdays, anniversaries, and casual get-togethers, where the focus is on shared moments and simple pleasures.

The cake itself is a tender sponge, soaked in a luxurious trio of milks—sweetened condensed, evaporated, and heavy cream—giving it a luscious texture that melts in your mouth. A hint of vanilla and a whisper of cinnamon round out the flavors, creating a dessert that's both comforting and indulgent. Enjoy it as it is, unadorned, letting each bite speak for itself.

Ingredients

  • 180 g (1 1/2 cups)all-purpose flour
  • 5eggs — separated
  • 200 g (1 cup)sugar
  • 1 1/2 tspbaking powder
  • 1/3 cupwhole milk
  • 1 can (397 g)sweetened condensed milk
  • 1 can (354 ml)evaporated milk
  • 1 cupheavy cream — for the soak
  • 1 1/2 cupsheavy cream — whipped, for the top
  • 1 tbspvanilla extract
  • 1 pinchground cinnamon — to dust

Method

  1. Preheat your oven to 350°F (175°C). Separate the 5 eggs, placing the whites in a large mixing bowl and the yolks in a smaller bowl. Using an electric mixer on medium speed, whip the egg whites until they form soft peaks. This means the peaks should gently fold over when you lift the beaters out of the mixture.
  2. Gently fold the egg yolks into the whipped egg whites using a spatula, being careful not to deflate the mixture. Gradually add 200 g (1 cup) sugar, continuing to fold gently. Sift 180 g (1 1/2 cups) all-purpose flour and 1 1/2 tsp baking powder over the egg mixture, folding until just combined. Finally, fold in 1/3 cup whole milk until the batter is smooth.
  3. Pour the batter into a greased and floured 9x13-inch baking pan, spreading it evenly. Bake in the preheated oven until the cake is golden and springs back when lightly pressed in the center, about 25-30 minutes. Remove the cake from the oven and allow it to cool in the pan on a wire rack.
  4. While the cake cools, whisk together 1 can (397 g) sweetened condensed milk, 1 can (354 ml) evaporated milk, 1 cup heavy cream, and 1 tbsp vanilla extract in a large bowl until well combined.
  5. Once the cake has cooled, use a fork to prick the surface all over. This will help the sponge absorb the milk mixture. Slowly pour the milk mixture over the cake, ensuring it soaks evenly into the sponge. Pour gradually to allow the cake to absorb the liquid fully.
  6. Cover the cake with plastic wrap and refrigerate for at least four hours. This chilling time allows the milk soak to set within the cake, ensuring a moist texture rather than a runny one.
  7. Before serving, whip the remaining 1 1/2 cups heavy cream in a chilled bowl until it holds firm peaks. Spread the whipped cream evenly over the top of the chilled cake. Dust with a pinch of ground cinnamon for a fragrant finish. Cut into squares and serve straight from the fridge, enjoying the cool, creamy texture.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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