AI-generated culinary illustration
mediumdessertvegetarianCC0 1.0 Universal
Mexican Tres Leches Cake (Pastel de Tres Leches Soaked in Three Milks)
The beloved celebration dessert of Mexico: an ultra-light sponge cake punctured and thoroughly drenched in a trio of milks (sweetened condensed, evaporated, and whole cream), chilled and crowned with billowy whipped cream.
Prep
25 min
Cook
30 min
Total
55 min
Ingredients
8servings
- All-purpose flour150 g
- Large eggs, separated4 piece
- Granulated sugar150 g
- Whole milk150 ml
- Heavy whipping cream250 ml
Preparation Steps
1
Whip egg whites with half the sugar until stiff. Beat yolks with remaining sugar until pale, then gently fold together with flour.
8 min timer
2
Pour into greased baking dish and bake at 180°C for 25-30 minutes until a skewer emerges clean; cool completely.
30 min timer
3
Pierce cooled cake all over with a fork. Whisk whole milk, 200 g condensed milk, and 100 ml cream; pour evenly over cake. Chill for at least 3 hours.
5 min timer
4
Whip remaining cream to stiff peaks, spread over chilled cake, dust lightly with cinnamon, and serve cold.
4 min timer
Cook this recipe offline in your kitchen
With full-screen step mode, hands-free voice guide, and integrated step timers.
Provenance & Public Domain Audit
Source: Pan-American Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Latin American Culinary Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
