Pastel de Tres Leches

A spongy cake soaked in a three-milk mixture that beads when sliced. The texture is meltingly soft, topped with a layer of firm, fresh whipped cream.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 578
• Protein: 14 g
• Carbs: 83 g
• Fat: 21 g

Ingredients

• 3.3 piece Egg ( separated )
• 100 g White sugar ( granulated )
• 100 g Wheat flour ( sifted )
• 0.7 tsp Baking powder ( powder )
• 0.7 pinch Gray sea salt ( fine )
• 133.3 ml Whole sweetened condensed milk ( liquid )
• 133.3 ml Unsweetened condensed milk ( evaporated )
• 66.7 ml Whole milk ( fresh )
• 0.7 tbsp Vanilla extract ( liquid )
• 166.7 ml Cream ( heavy cream 30% fat )

Instructions

1. Preparing the sponge batter

   Separate whites from yolks. Whisk whites to firm peaks with a pinch of salt. Beat yolks with sugar until the mixture doubles in volume and forms a ribbon. Fold in the sifted flour and baking powder.

2. Baking the sponge

   Pour the batter into a buttered mold. Bake at 180°C for 25 to 30 minutes. The cake should be golden and a knife blade must come out clean.

3. Preparing the milk syrup

   Mix the sweetened condensed milk, evaporated milk, and whole milk with the vanilla extract. The mixture must be homogeneous.

4. Soaking the cake

   Prick the entire surface of the warm cake with a fork. Slowly pour the milk syrup until fully absorbed. The cake should become heavy and moist.

5. Cream topping

   Whip the cold heavy cream until firm. Spread it over the cooled cake before refrigerating.

Chef's tips

• Prick the cake very closely with the fork so the syrup penetrates to the bottom without leaving dry spots.
• Let the cake rest for at least 4 hours, ideally overnight so the textures fuse perfectly.

Storage

Keep in the refrigerator for up to 3 days in an airtight container.