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Tres Leches Cake Recipes. A tres leches cake, or pastel de tres leches (from Spanish , "three milks cake"), or pan tres leches ("three milks bread"), is a sponge cake —in some recipes, a butter cake —soaked in three kinds of milk : evaporated milk , condensed milk , and whole milk .

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tres leches cake recipes

Tres Leches Cake Recipes

A tres leches cake, or pastel de tres leches (from Spanish, "three milks cake"), or pan tres leches ("three milks bread"), is a sponge cake—in some recipes, a butter cake—soaked in three kinds of milk: evaporated milk, condensed milk, and whole milk.


There are different variations of Tres Leches Cake depending on the Spanish-speaking country. Here are 4 Tres leches Cake recipes from different countries!

cuban version
Cuban Version

This dessert is actually Nicaraguan, but has been widely (or should I say, wildly!) adopted by all Cubans with a sweet tooth! Three different kinds of milk (thus the Tres Leches name) are used in the preparation. Fresh, evaporated and condensed. This version serves 8 to 10 portions.


1 can (12 oz) evaporated milk1 cup sweetened condensed milk1 cup heavy (or whipping) cream1 tsp vanilla extract1 Tbsp light rum


1cup sugar5 large eggs, separated1/3 cup milk1/2 tsp vanilla extract1 cup all-purpose flour1-1/2 tsp baking powder1/2 tsp cream of tartar


1 cup sugar1/2 tsp cream of tartar3 egg whites

Continues on next page


Preheat oven to 350oF. Generously butter a 13 x 9-inch baking dish.CAKE: Beat 3/4 cup sugar and the egg yolks until light and fluffy, about 5 minutes. Fold in the milk, vanilla, flour and baking powder.Beat the egg whites to soft peaks, adding the cream of tartar after 20 seconds. Gradually add the remaining 1/4 cup sugar and continue beating until the whites are glossy and firm, but not dry. Gently fold the whites into the yolk mixture. Pour this batter into the buttered baking dish.Bake the cake until it feels firm and an inserted toothpick comes out clean, about 40 to 50 minutes. Let the cake cool completely on a wire rack. Unmold unto a large, deep platter (*). Pierce the cake all over with a fork, taking care to not tear it up.MILK SYRUP: Combine the evaporated milk, sweetened condensed milk, cream, vanilla and rum in a mixing bowl. Whisk until well blended. Pour the syrup over the cake, spooning the overflow back on top, until it is all absorbed.MERINGUE: Place 3/4 cup plus 2 tablespoons of the sugar in a heavy saucepan with 1/4 cup water. Cover and cook over high heat for 2 minutes. Uncover pan and cook the sugar to the soft ball stage, 239oF on a candy thermometer, 6 to 8 minutes.Meanwhile beat the egg whites to soft peaks with the cream of tartar. Add the remaining 2 tablespoons of the sugar and continue beating to stiff peaks. Pour the boiling sugar syrup in a thin stream into the stiff egg whites and continue beating until the mixture is cool to the touch. The hot syrup "cooks" the egg whites. Using a wet spatula, spread the top and sides of the cake with a thick layer of the meringue. Refrigerate the cake for at least 2 hours before serving.

peruvian version
Peruvian Version

Cake9 egg yolks2 cups granulated sugar1 teaspoon vanilla extract2 cups flour1/2 cup milk mixed with 1 tablespoon baking powder9 egg whites

Butter a 13 x 9-inch glass baking pan. Set oven rack in the center of the oven and preheat oven to 350 degrees F.

Beat yolks and sugar until thick and pale, about 1 minute. Add vanilla extract. Add flour alternately with milk mixture.

Beat egg whites to stiff peaks. Fold about one-third of the whites into the batter to lighten it, then fold in all the egg whites until completely blended. Pour batter into the prepared baking pan. Bake 30 to 35 minutes. Cool on a rack in the pan. When cool, invert onto a large serving platter with a rim.

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Three-Milk Filling3 egg yolks2 cups cream (or combination of1 cup cream and 1 cup sour cream)1 (5 ounce) can evaporated milk1 (14 ounce) can sweetened condensed milk1 teaspoon vanilla extract1 tablespoon rum or favorite liqueur

  • Beat yolks well. Bring 1 cup of the cream to a boil. While beating, slowly pour cream into the yolks and continue beating until foamy and cooled. Add remaining cream and evaporated and condensed milks and beat thoroughly. Mixture will not peak. Add vanilla extract and rum.
  • Swirl Frosting1/2 cup water1 cup light corn syrup1 1/2 cups granulated sugar3 egg whites
  • Bring water, corn syrup and sugar to a boil over medium-high heat. Cook until it’s a clear syrup that can spin a thread (230 degrees F to 234 degrees F). If sugar browns, it will become too caramelized and frosting will be stiff.
  • Meanwhile, beat egg whites until stiff. Still beating, add hot sugar syrup in a slow stream; continue beating about 5 minutes or until glossy, fluffy and stiffly peaked and somewhat cooled.
  • When cake has cooled, punch holes in it with the end of a wooden spoon. Slowly pour the filling over the cake so it can absorb all the filling. Swirl frosting on sides and top of cake in big strokes. Refrigerate at least 3 hours or overnight.
dominican version
Dominican Version


For The Cake1 cup all purpose flour1 teaspoon baking powder3 eggs, separated1 cup granulated sugar1/2 teaspoon vanilla extract1/4 cup whole milk

For The Sauce1 14-ounce can condensed milk1 12-ounce can evaporated milk1 cup heavy cream

For The Whipped Cream2 cups cold heavy cream3 tablespoons granulated sugar Continues on next page



Preheat the oven to 350 degrees. Spray the inside of a 9-inch round cake pan with nonstick cooking spray.

Combine flour and baking powder in a small bowl and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, whip egg whites until they form soft peaks. Add sugar and whip until the mixture is meringue-like in texture. Add the yolks one at a time and mix to combine. Then add the flour mixture and milk alternately, beginning and ending with the flour mixture. Pour the batter into the prepared cake pan and bake for 35-40 minutes or until the top is firm to the top and a toothpick inserted into the center comes out clean.

Meanwhile, combine the condensed milk, evaporated milk and heavy cream and set aside.

As soon as the cake comes out of the oven, evenly poke holes in the still hot cake and evenly ladle about half of the sauce over the cake until it has been absorbed. Refrigerate immediately for at least 2 hours, preferably 4-6 hours.

Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream and sugar until stiff.

To serve, ladle about a 1/4 cup of the sauce on the bottom of a plate. Place a slice of cake on top and top the cake with a dollup of whipped cream.

nicaraguan version
Nicaraguan Version


9 eggs, separated

2 cups sugar

1 teaspoon vanilla

1/2 cup milk

2 cups all-purpose flour


1 tablespoon baking powder

11/2 cups sugar

3 egg whites


3 egg yolks

1 (12-ounce) can evaporated milk

1 (14-ounce) can sweetened condensed milk

1 pint heavy cream

1 teaspoon vanilla

1 tablespoon rum or liqueur (optional) Continues on next page


Generously grease a 9- by-13-inch pan. Heat oven to 350 degrees.

Beat the 9 egg whites until stiff; set aside. Beat the sugar with the 9 egg yolks until light, about 3 minutes. Beat in the vanilla and milk, then the flour and finally the baking powder. Fold egg whites into the batter. Pour into prepared pan, and bake 30 to 40 minutes, until cake springs back when lightly touched in center. Set aside on a cooling rack. (It’s OK if cake falls somewhat.)

To make the filling, beat the 3 egg yolks for 1 minute at high speed with an electric mixer. (Use pasteurized eggs if salmonella is a concern.) Add the evaporated and condensed milks, the cream, vanilla and rum. Beat well.

When the cake has cooled, pierce the top all over with a fork or skewer. Slowly pour the filling mixture onto the cake, allowing it to soak in without running over the sides.

To make the meringue, mix 1/2 cup water, corn syrup and sugar in a heavy saucepan and bring to a boil over medium high heat. Cook until mixture reaches 227 degrees on a thermometer, or will spin a thread when drizzled from a spoon (about 30 minutes). Beat egg whites until very stiff. Slowly beat syrup into egg whites, whisking constantly while pouring syrup in a steady stream. Allow to cool slightly, then spread on top and sides of cake. Refrigerate cake at least 2 hours; it should be served very cold. Makes 20 servings.