Tres Leches cake

A couple of years ago I came across a recipe for Tres Leches cake. I cut the recipe out and saved it but have since lost it. I had made the recipe a couple of times and found it most delicious. Thank you very much in advance for finding it for me. I, in turn, am going to pass it along to a couple of my friends. Thanks again.

Dan Hupfer


Here's the cake that Hupfer requested; it appeared in an article by chef and author Steve Raichlen in 1991.

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Tres Leches

(Three Milk Cake)

(10 servings)

Tres Leches is a famous Latin American dessert. Three different kinds of milk are used in its preparation, hence the name.

Universally appealing, this dessert has been adopted by several Cuban and other Hispanic restaurants in Miami; this particular recipe comes from Los Ranchos.

For the cake:

Butter for the baking dish

1 cup sugar

5 eggs, separated

1/3 cup milk

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon cream of tartar

For the milk syrup:

1 3/4 cups (12-ounce can) evaporated milk

1 cup sweetened condensed milk

1 cup heavy (whipping) cream

1 teaspoon vanilla extract

1 tablespoon rum

For the meringue:

1 cup sugar

1/2 teaspoon cream of tartar

1/2 cup water

3 egg whites

Preheat the oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish.

For the cake: In a large bowl with an electric mixer on medium-high, beat 3/4 cup of the sugar and the egg yolks until the mixture is light and fluffy. Stir in the milk, vanilla, flour and baking powder. Set aside.

In a medium bowl with an electric mixer on medium, beat the egg whites. Add the cream of tartar after 20 seconds; beat until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until the whites are glossy and firm.

Gently fold the whites into the yolk mixture. Spoon the batter into the prepared baking dish. Bake the cake in the preheated oven until it is firm and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Let the cake cool completely, about 2 hours.

Invert the cake onto a large, deep platter. Pierce the sides and top of the cake with the tines of a fork.

For the milk syrup: In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, heavy cream, vanilla and rum. Pour the syrup over the cake, spooning the overflow back over the top until it is completely absorbed.

For the meringue: In a heavy saucepan over high heat, stir together 3/4 cup plus 2 tablespoons of the sugar, 1/4 teaspoon of the cream of tartar and the water. Cook, covered, for 2 minutes. Uncover the pan and cook until the sugar reaches the soft ball stage or 239 degrees on a candy thermometer.

Meanwhile, in a medium bowl, beat the egg whites with the remaining 1/4 teaspoon cream of tartar until soft peaks form. Add the remaining 2 tablespoons sugar and continue beating until stiff peaks form.

Pour the boiling sugar syrup in a thin stream into the whites and continue beating until the mixture is cooled.

Using a spatula dipped in water, spread the top and sides of the cake with a thick layer of meringue. Refrigerate the cake for at least 2 hours before serving.

Per serving: 482 calories, 12 gm protein, 71 gm carbohydrates, 18 gm fat, 10 gm saturated fat, 194 mg cholesterol, 199 mg sodium.

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