Tres Leches

The three milk cake

Author Tom Johnson

Tres Leches 3-milk 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 (Three Milks Cake), Latin America Recipe :

Emeril Lagasse 

* 6 large eggs, separated
* 2 cups granulated sugar
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 cup whole milk
* 1 teaspoon vanilla extract

Cream topping:

* 1 14-ounce can evaporated milk
* 1 14-ounce can sweetened condensed milk
* 1 cup heavy cream

Icing:

* 3 tablespoons water
* 3/4 cup granulated sugar
* 3 large egg whites
* 1 ripe mango, peeled, seed removed, and thinly sliced
* 1 ripe papaya, peeled, seeds removed, and thinly sliced

Directions

To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.

In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.

Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.

To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.

Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.

To make the icing: Once the cake is completely chilled, in a saucepan combine the water and sugar. Bring to a boil. Reduce the heat and stir to dissolve the sugar. Cook until the mixture reaches the soft ball stage, 235 to 240 degrees F. Remove from the heat. In a medium bowl, beat the egg whites to soft peaks. While beating, add the hot syrup in a stream. Beat until all the syrup has been added, the mixture cools, and a glossy icing forms.

To assemble: Remove the cake from the refrigerator and spread the icing evenly across the top. Arrange the mango and papaya slices over the top and serve.