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Tres Leches Cake

A light and airy sponge cake soaked in a sweet blend of three types of milk, topped with a whipped cream layer and fresh fruit.

55 min Medium Latinoamericana / Mexicana 12 servings
Tres Leches Cake

The story behind

Tres Leches cake is the soul of any celebration. I love how the sponge absorbs the milk mixture without losing its structure, achieving that moist and refreshing texture seen in this perfectly served slice. The red strawberry against the white cream gives it that professional and clean look we love.

Instructions

  1. 1
    Preheat the oven to 180°C (350°F) and grease a rectangular baking dish.
  2. 2
    Beat the egg whites until stiff peaks form, gradually adding the sugar.
  3. 3
    Add the yolks one by one, beating gently. Fold in the sifted flour and baking powder.
  4. 4
    Pour into the dish and bake for 25 minutes or until a toothpick comes out clean.
  5. 5
    Mix the evaporated milk, condensed milk, and whole milk in a bowl.
  6. 6
    Pierce the entire surface of the warm cake with a fork and pour the three-milk mixture slowly until fully absorbed.
  7. 7
    Refrigerate for at least 4 hours (ideally overnight).
  8. 8
    Top with whipped cream, creating a smooth and even layer.
  9. 9
    Cut into rectangles and serve each portion with a fresh strawberry on top to match the image presentation.

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