From Claudia Romero's kitchen in Mexico.

Originally published on Cookpad Mexico as Pastel de Tres leches, with US measurements.

Tres Leches Cake

Name: Tres Leches Cake
Yield: 12 servings
Cuisine: American
Ingredients: ---- cake:; 6 eggs (separate the whites and yolks); 2 cups sifted flour (about 250 grams); 1 cup sifted sugar (about 200 grams); 1/2 cup whole milk (120 ml); 2 tablespoons baking powder; 1 tablespoon vanilla extract; 3 milks:; 1 can sweetened condensed milk; 1 can evaporated milk; 1 can table cream (media crema) or 1 cup heavy cream (240 ml); 1 cup whole milk (240 ml)

Claudia Romero @cook_5795133

Tres Leches Cake

Claudia Romero @cook_5795133

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Ingredients

12 servings

---- cake:
6eggs (separate the whites and yolks)
2 cupssifted flour (about 250 grams)
1 cupsifted sugar (about 200 grams)
1/2 cupwhole milk (120 ml)
2 tablespoonsbaking powder
1 tablespoonvanilla extract
3milks:
1 cansweetened condensed milk
1 canevaporated milk
1 cantable cream (media crema) or 1 cup heavy cream (240 ml)
1 cupwhole milk (240 ml)

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Steps

1

Beat the egg whites on high speed until stiff peaks form. Gradually add the sugar, mixing well. Add the yolks one at a time, then add the flour with the baking powder, alternating with the milk and vanilla, until everything is well combined. NOTE: Do not stop beating while adding the ingredients.
2

Pour the batter into a buttered baking pan and bake at 480°F (250°C) for 25 minutes. Let it cool completely.
3

Once cooled, remove a thin layer from the top of the cake to help it absorb the milk mixture. Blend the three milks ingredients together, then slowly pour the mixture over the cake, being careful not to let it spill over the sides.
4

To finish, gently spread whipped cream (chantilly cream) over the cake, being careful not to lift the cake. Decorate as desired and refrigerate for 1 hour.