Recipe Details

Pastel de Tres Leches (Three Milk Cake)

Deliciously moist pastel de tres leches cake is soaked in a blend of heavy cream, condensed milk, and evaporated milk, then topped with whipped cream.

Makes:12 servings

Ingredients

6 medium eggs, separated
1 cup white sugar
1 cup all-purpose flour
½ cup milk
1 tablespoon baking powder
2 teaspoons vanilla extract
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 cup heavy whipping cream
1 cup whipped cream
1 cup sliced fresh strawberries

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Directions

Prep:20 mCook:25 mReady:2 h

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch baking dish.
Make the cake: Beat egg whites in a large mixing bowl with an electric mixer on high speed until stiff peaks form. Gradually beat in sugar until mixture is glossy. Beat in egg yolks, one at a time, beating well after each addition. Reduce the speed to medium and mix in flour, about 1 tablespoon at a time. Mix in milk, baking powder, and vanilla. Pour batter into the prepared baking dish.
Bake in the preheated oven until lightly browned on top and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and let cool for 15 minutes.
Make the tres leches: Combine condensed milk, evaporated milk, and cream in a blender. Pulse several times until well blended.
Pour tres leches over cake. Cover and refrigerate until cake is cold and all liquid has been absorbed at least 1 hour.
Cut chilled cake into 12 squares. Top each serving with a dollop of whipped cream and a few sliced strawberries.