Authentic home cooking from Spain, with US measurements. 
Tres Leches Cake
This dessert is a huge favorite at home. We've been lucky enough to try it in several versions and countries—Venezuela, Mexico, Peru, Cuba—all of them delicious and the perfect way to end a great meal. Here’s the recipe so you can enjoy it with your family.
Tres Leches Cake
This dessert is a huge favorite at home. We've been lucky enough to try it in several versions and countries—Venezuela, Mexico, Peru, Cuba—all of them delicious and the perfect way to end a great meal. Here’s the recipe so you can enjoy it with your family.
Open in Cookpad AppSteps
- 1
Grease your baking pan with oil and line it with parchment paper. I used a rectangular pan, but you can use any shape you like.
- 2
In a bowl, add the eggs, sugar, and vanilla extract.
- 3
Beat the mixture until the yolks lighten in color and double in volume, about 10 minutes. Preheat the oven to 350°F (180°C).
- 4
Sift the flour and baking powder together, then add to the egg mixture. Using the same beaters, mix on low speed until just combined, about 2–3 minutes. Pour the batter into the prepared pan and bake for 20–25 minutes (depending on your oven) at 350°F (180°C).
- 5
When baking time is up, lift the cake out using the edges of the parchment paper and flip it over in the pan, like flipping a Spanish omelet, so the other side is facing up. Poke holes all over the cake so it can soak up the milk mixture.
- 6
In a pitcher, mix the three milks together until well combined. Slowly pour the milk mixture all over the cake. Let it sit at room temperature for about 20 minutes, then refrigerate for a couple of hours.
- 7
In a clean bowl, add 2 room-temperature egg whites, a pinch of salt, 2 tablespoons sugar, and 2 drops of lemon juice. Beat with an electric mixer or stand mixer until stiff peaks form. You have two options: brown the meringue under the broiler for 2 minutes or use a kitchen torch (I used a torch).
- 8
It’s ready! Now get ready to enjoy this moist and delicious dessert.
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