A light sponge cake soaked in a mixture of evaporated milk, condensed milk, and heavy cream, topped with whipped cream and cinnamon.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Beat egg yolks with sugar until pale and thick. Stir in milk and vanilla. Fold in flour and baking powder.
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2
Whip egg whites to stiff peaks. Gently fold into the batter in three additions to keep it airy.
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3
Pour into a greased 9x13 pan. Bake at 175C for 25 minutes until golden and a toothpick comes out clean.
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4
Mix condensed milk, evaporated milk, and 1 cup heavy cream. Pierce the warm cake all over with a fork.
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5
Pour the three-milk mixture slowly over the cake, letting it absorb completely. Refrigerate at least 4 hours.
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6
Whip remaining cream and spread over the chilled cake. Dust with cinnamon. Serve cold.
Did You Know?
Nicaraguans consider their tres leches to be the best in Central America, claiming the perfect ratio of soaking that keeps the cake moist but not soggy.
Chef's Notes
Equipment Tips
- 9x13 baking pan
- electric mixer
- mixing bowls
Garnishing
cinnamon dust, strawberry
Accompaniments
The Story Behind Tres Leches
Tres leches cake holds a special place in Nicaraguan celebrations, appearing at virtually every birthday party, quinceañera, and holiday gathering. While the dish exists throughout Latin America, Nicaraguans have perfected their version with a particular emphasis on the soaking ratio that produces a perfectly moist but never mushy texture. The cake's popularity in Nicaragua took off in the mid-20th century and has become the default celebration dessert. Every Nicaraguan bakery has its own closely guarded recipe, and debates about the ideal tres leches are a beloved national pastime.
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