Ingredients of the sponge cake or panetela:
- 200 grams of flour
- 5 eggs
- 120 ml milk
- 150 grams of white sugar
- lemon zest
- 1 teaspoon yeast
- 1 teaspoon vanilla extract
Tres Leches Sauce Ingredients
- 250 ml condensed milk
- 250 ml evaporated milk
- 250 ml cream to assemble
- 1 teaspoon vanilla extract
Whipped Cream Ingredients
- 250 ml whipping cream
- 40 grams of powdered sugar
- 1 teaspoon vanilla extract
Tres Leches is a typical Central American dessert. Depending on the region in which it is made, they call it torta, tart, pastel, panetela or cake, which would be what we would call it in Cuba. It is a spongy dough that is immersed in three milks (whole, condensed and evaporated) and covered with a Chantilly cream or meringue.
The origin of this cake is not defined. Most texts say 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 best-known recipe for Tres Leches originates from Miami, from a Nicaraguan restaurant called The Ranches. The way of making this sweet has points of confluence with European desserts bathed in liqueurs or milk and topped with chantilly, such as tiramisu, for example.
It is believed that this recipe emerged in the 19th century or early 20th century. Just at the stage when some dairy product companies were promoting campaigns for their sales of condensed milk and evaporated milk which, according to various sources, began to be marketed between 1850 and 1870.
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