Tres leches cake

    1 hour 10 min

    This is a part dry, part moist Mexican cake made with three types of milk. It is a sweet and delicious treat!

    352 people made this

    Serves: 8 

    • 200g (7 oz) caster sugar
    • 5 egg yolks
    • 5 egg whites
    • 5 tablespoons milk
    • 1 teaspoon vanilla extract
    • 125g (4 1/4 oz) plain flour
    • 1 1/2 teaspoons baking powder
    • 1 (397g) tin sweetened condensed milk
    • 1 (410g) tin evaporated milk
    • 600ml (1 pint) double cream
    • 10 glace cherries

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C (gas 4). Butter and flour bottom of a 23cm springform cake tin.
    2. Beat the egg yolks with 150g sugar until light in colour and doubled in volume. Stir in milk, vanilla, flour and baking powder.
    3. In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 50g sugar. Beat until firm but not dry. Fold egg whites into yolk mixture. Pour into prepared tin.
    4. Bake at 180 C for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.
    5. Loosen edge of cake with knife before removing side of tin. Cool cake completely; place on a deep serving plate. Use a two prong meat fork or cake tester to pierce surface of cake.
    6. Mix together condensed milk, evaporated milk and 4 tablespoons of the double cream. Discard 250ml of the measured milk mixture or cover and refrigerate. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining double cream until it thickens and reaches spreading consistency. Ice cake with whipped cream and garnish with cherries.

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    Reviews & ratings
    Average global rating:

    Reviews in English (279)


    I dropped the glacé cherries and topped it off with whipped cream and fresh strawberries also. Didn't last very long and I have demands to make more.  -  29 Apr 2016


    Absolutely delicious. Served it with macerated strawberries, whipped cream and a drizzle of strawberry yogurt.  -  19 Mar 2013


    This is a basic sponge cake recipe soaked in a milk mixture. A succesful sponge cake requires proper treatment of the egg, at every step. The egg whites form the body or lightness of the cake. It is extremely important to properly fold the whites into the batter. Too much folding and you have a flat cake. Too little folding and you will have "chewy" pieces from unincorporated egg white. The 1/4 c. granulated sugar should be added to the egg whites before whipping, as sugar helps build peaks, prevents overbeating, and dissolves in liquid egg. I don't know why some reviewers thought white sugar meant powdered sugar, but sponge cakes are made with granulated sugar. I substituted cake flour (1 c. + 2 T.), added a pinch of salt, and the cake was great.  -  08 Apr 2008  (Review from Allrecipes US | Canada)