Tres Leches Cake Recipe

Tres Leches Cake

Tres Leches cake is popular in Latin America and gaining popularity in the US. The origins of the tres leches are disputed, and are usually attributed to Mexico or Ecuador, the two places where it appeared earliest. Mexico does, however, appear to have had recipes very similar to that of the tres leches, which probably led to the now famous dessert being created there, which then possibly migrated to Nicaragua.

A Tres leches cake, or Pastel de Tres leches (Spanish, “Three milk cake”), is a sponge cake-in some recipes, a butter cake-soaked in three kinds of milk: evaporated milk, condensed milk, and either whole milk or cream. When butter is not used, the tres leches is a very light cake, with many air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk.

Following the same recipe for the cake, but soaking it in a mixture of water, rum or brandy, and sugar, it is called “pastel borracho” (drunken cake). It is popular throughout Central America in this form.

In the Caribbean, cream of coconut is occasionally used instead of condensed milk. As in the pastel borracho, rum is sometimes added.

In addition, fruit or nuts are added in some recipes, as well as many other kinds of alcohol. Cherries are most commonly used as decoration, but other fruits or berries are sometimes used instead.

At some restaurants in Texas and Florida, the addition of cajeta creates what is known as a cuatro leches cake.

Tres Leches Cake

By Ingrid Hoffman From the Food Network

Ingredients

  • 1 pound cake, loaf-style
  • 6 ounces evaporated milk
  • 8 ounces heavy whipping cream
  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup heavy whipping cream
  • 1/4 cup sugar
  • Chocolate covered candies, all in 1 color (recommended: M&M’s)
  • 1/2 cup crushed skittles

Directions

With a fork, punch some holes in the cake still in its loaf pan.In a medium saucepan, mix the 3 milks and heat over low heat. When the milk mixture is hot, remove it from the stove.

Pour the milk mixture slowly over the cake, being sure to fill all the holes. Refrigerate at least 30 minutes. Whip the heavy cream slowly adding sugar until soft peaks form. When the cake chilled, cover the cake with whipped cream. Using the chocolate covered candies and skittles, craft out a design of your own.

 

 

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Tom

I have always had an enthusiasm for homesteading and for living off the grid even though I live in a combination of country and urban setting. Living in Central Florida north of the big cities we have the best of both worlds, country and the conveniences that a person would have living in a large urban city. I personally have had a concern about our weakening economy and how it effects each and every-one of us. The second thing that I have a concern about is how most of the world view’s our country and what may happen one day here in the United States. My Life Experiences I was raised by parents that grew up during the great depression, they passed onto me what life was like and how people had to live during this time period. My family were farmers, gardeners, and homesteaders, they were raised this way and they passed onto me these qualities. I also have family members that live totally off the grid. They live in the North Woods of Minnesota which is a great location for living off the grid. The Southern Homesteader is a passion of mine, I love passing on and sharing information about cooking, news, being self-sufficient, living off the grid, canning, food storage, budgeting, and much more. Since this blog is a passion of mine I am constantly adding and tweaking this site to be a better resource for you. More About Me I grew up in Northern Illinois farm fields. After spending most of my life in large corporate business I decided to relocate to a small town on the nature coast of Central Florida. This is where I met my wife and between us we have 4 wonderful daughters. We have a small homestead where we raise our chicken and live freely. We also have a bug-out place in the mountains of North Carolina that we call our retreat. We spend time there getting things prepared for all our family members when SHTF. I am blessed with a wonderful family and the knowledge that God has given me so I can pass this along to you the readers. I will never tell what you what to do or what to purchase, I just am offering my opinion. I want to take this time to thank each and every one of you. Always feel free to contact me and drop me a note. I will do my best to respond to your emails in a timely manner. Thank you again, Tom Johnson