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Pastel de Tres Leches (Three Milk Cake)

Pastel de Tres Leches (Three Milk Cake)

  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    1 h 50 m
Patty Valle Kafati

Patty Valle Kafati

Is a sponge cake soaked in a mixture of three kinds of milk, topped with whipped cream and strawberries (optional).

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 48.2g
  • 16%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 167 mg
  • 56%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 10x15-inch baking dish.
  3. Beat egg whites in a large mixing bowl with an electric mixer on high until stiff peaks form; gradually beat in sugar until mixture is glossy. Beat in egg yolks, one at a time, combining each yolk before adding the next. Reduce mixer speed to medium and add flour, about 1 tablespoon at a time, to the mixture, beating continuously; beat in baking powder, milk, and vanilla extract. Pour batter into prepared baking dish.
  4. Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the middle comes out clean, about 25 minutes. Let cake cool for 15 minutes.
  5. Pour 1 cup cream, sweetened condensed milk, and evaporated milk in a blender and pulse several times until well blended. Pour three-milk mixture evenly over the cake. Refrigerate cake until cold and the milk mixture has soaked in, at least 1 hour.
  6. Cut in squares and top each serving with a dollop of whipped cream and a few sliced strawberries. Refrigerate leftovers.
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Reviews

mis7up
107

mis7up

5/5/2012

I have never made or had a Tres Leches cake before. And really tried hard to think back in my mind if I had...hmm nope, but officially I now can say yes...yes I have. And I liked! I really wanted to try the cake prior to adding the milk mixture but I really needed that experience of knowing what it was suppose to taste like. I made extactly to a T minus the part of using a 10x15. I used a 8x10 and it was very fluffy high, I did a toothpick check at 4 minutes prior to removing and then when I pulled the cake out at the beep of the timer, it wasn't high like it was. Wasn't sure if I had done anything wrong. I then mixed up the milk, tasted the milk and was like...hmm I don't like the taste of evap in this and already started being disappointed over the flavor before it was totally finished BUT having said that, I followed through with letting it set in the frig and couldn't wait to pull out and try. And glad I did. It was really nice, no over whelming flavor of evap. And the cake was moist without being super runny with liquid and didn't crumble with it being somewhat wet. I was very reserved with my thought until my family tried it and they thought it was fabulous and my son has requested that I make this for his birthday. The addition of whipped topping, toasted coconut and a strawberry sliced over the portion of cake, was an excellent addition..It's a must try recipe.

Mrs N
75

Mrs N

5/8/2012

Oh man, this was soooooo good ! Everyone loved it at our home group. Can't wait to serve it to a new group of people to see if they have the same response. Topped each piece with whipped cream, toasted coconut and diced strawberries.

littlecountrymomma
41

littlecountrymomma

5/21/2012

One word, PERFECTION

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