Ingredients for the cake or sponge cake:
- 200 gramos de harina
- 5 eggs
- 120 ml of milk
- 150 grams of white sugar
- lemon zest
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla extract
Ingredients for the Tres Leches Sauce
- 250 ml of condensed milk
- 250 ml of evaporated milk
- 250 ml of whipping cream
- 1 teaspoon of vanilla extract
Ingredients for Whipped Cream
- 250 ml of whipping cream
- 40 grams of powdered sugar
- 1 teaspoon of vanilla extract
Tres Leches is a typical dessert from Central America. Depending on the region where it's made, it's referred to as torta, tarta, pastel, panetela, or cake, which is how we would call it in Cuba. It features a sponge-like cake that is soaked in three types of milk (whole, condensed, and evaporated) and is topped with Chantilly cream or meringue.
The origin of this cake is not clearly defined. Most texts state that it comes from Mexico, but it is also very popular in Nicaragua, Puerto Rico, Venezuela, the Dominican Republic, and in the city where immigrants from the entire region converge, Miami.
The most well-known recipe for Tres Leches originates in Miami, from a Nicaraguan restaurant called Los Ranchos. The way this dessert is made shares similarities with European desserts soaked in liqueurs or milk and topped with whipped cream, like tiramisu, for example.
It is believed that this recipe originated in the 19th century or the early 20th century, during a time when some dairy companies were launching campaigns to promote their condensed and evaporated milk, which, according to various sources, began to be marketed between 1850 and 1870.
We present to you the video of this blogger who makes exceptional desserts. Quiero Cupcakes has over a million subscribers. Comida Cubana tried her recipe, and it’s phenomenal. Here’s a picture of our Tres Leches Cake. Don’t forget to send us your photos if you make it!