Tres Leches — Print Recipe — The Culinary Codex

A supremely moist sponge cake soaked in three types of milk — evaporated, condensed, and heavy cream — topped with fluffy meringue or whipped cream.

Ingredients

1 Beat eggs and sugar until pale and tripled in volume, about 8 min. Fold in flour, baking powder, milk, and vanilla.
2 Pour into a greased 9x13 pan. Bake at 175C for 25-30 min until golden and a toothpick comes clean.
3 Mix evaporated milk, condensed milk, and heavy cream. Let cake cool 10 min.
4 Poke holes all over the cake with a fork. Pour milk mixture slowly and evenly over the cake.
5 Refrigerate at least 4 hours or overnight to fully absorb.
6 Top with whipped cream and a dusting of cinnamon before serving.

Did You Know?

In Costa Rica, no birthday party is complete without tres leches — it has largely replaced traditional birthday cakes in popularity.