From Cecilia AR's kitchen in Mexico.

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

Tres Leches Cake

Name: Tres Leches Cake
Ingredients: 500 grams (about 3 1/3 cups) sponge cake mix (any brand for tres leches cakes); 200 ml (about 3/4 cup plus 1 tablespoon) cold water; 200 ml (about 3/4 cup plus 1 tablespoon) eggs (about 4 large eggs); For the frosting:; 2 blocks cream cheese; 1 stick unsalted butter; 1 –2 cups powdered sugar (to taste); 1 tablespoon vanilla extract; For the milks:; 1 can evaporated milk; 1 can condensed milk; 1 can table cream (or substitute with 1 cup whole milk); Optional: 1 teaspoon vanilla extract; Fruit of your choice

Cecilia AR @cook_5297986

Delicious

Cecilia AR @cook_5297986

Delicious

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Ingredients

500 grams(about 3 1/3 cups) sponge cake mix (any brand for tres leches cakes)
200 ml(about 3/4 cup plus 1 tablespoon) cold water
200 ml(about 3/4 cup plus 1 tablespoon) eggs (about 4 large eggs)
For the frosting:
2 blockscream cheese
1 stickunsalted butter
1–2 cups powdered sugar (to taste)
1 tablespoonvanilla extract
For the milks:
1 canevaporated milk
1 cancondensed milk
1 cantable cream (or substitute with 1 cup whole milk)
Optional: 1 teaspoon vanilla extract
Fruit of your choice

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Steps

1

Use any sponge cake mix made for tres leches cakes and follow the package instructions.
2

Once the cake is baked, let it cool. When it’s cool, poke holes all over the cake with a fork or knife so it can absorb the three milks, but don’t go all the way through.
3

Pour the three-milk mixture over the cake and let it rest in the refrigerator for a couple of hours. It’s very important to refrigerate so the cake absorbs the milks and gets the best flavor, and it will also be easier to decorate.
4

After a few hours, you can fill the cake with your favorite fruit. I used canned peaches and walnuts, and decorated with cream cheese frosting. Here’s a great tip: the longer it stays in the refrigerator, the better the flavor!