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Tres Leches 'Three Milks'

Tres Leches 'Three Milks'

Blanca

It is a delicious cake with a special syrup on it, and a meringue frosting. This cake requires refrigeration, and is served cold.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 76.1g
  • 25%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 310 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Grease and flour a 8 x 12 inch pan. Preheat the oven to 350 degrees F (175 degrees C).
  2. Separate 5 eggs, and beat the egg whites in a large mixing bowl. Add 1 cup sugar slowly to the egg whites, beating constantly. Add the yolks one by one, beating well after each addition. Stir in the 1 teaspoon vanilla. Sift the flour, and stir it into the egg mixture. Pour the batter into the prepared pan. Bake the cake for 20 minutes, or until done. Cool.
  3. Blend the sweetened condensed milk, evaporated milk, milk, and 1 tablespoon vanilla. Pour this syrup over the cooled cake.
  4. To make Meringue Frosting: Beat 3 egg whites to soft peaks. Gradually add 1 cup sugar, and beat until stiff peaks form. Stir in 1 teaspoon vanilla. Frost the cake.
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Reviews

Charlote
106
7/27/2007

Dealing with egg whites as icing: One reviewer said they don't use merengue for the frosting because of a distaste for raw eggs. I think a merengue frosting is necessary for this cake to be authentic--the merengue lightens the texture and is less sweet and rich than whipped cream (which is v. good also). So--the answer is to "cook" the merengue as in "Italian merengues." To do this, you just heat to liquify a sugar syrup, sugar & water. Then you slowly pour this boiling syrup into the eggs whites while you are whipping them. This cooks the whites, but they still look like white, fluffy clouds.

JENCRANK
58
10/28/2003

A way to avoid having too much liquid is to pour the milk mixture over the cake as soon as the cake comes out of the oven. Hope this helps!

Connie
56
5/30/2004

This recipe is great. I make it in a 9x13 dish. When I take it out of the oven .I take a knife and skim off the skin(light brown part),while it is hot. While it is still warm, pour your milk mixture over, no need to poke holes,put in fridge overnight. This cake gets better the longer it sits. I don't use merginue.Sometimes I use 2 cans of sweetened condensed milk and I cup of milk.I love it this way.