Pastel de Tres Leches or Three Milk’s Cake, is a scrumptious Latino sponge cake. The combination of textures–tender cake soaked in an irresistible sauce made with three types of milk and a splash of liqueur topped with fluffy frosting and garnished with kiwi results in an angelic flavor that will delight anyone who tastes it.
Tres leches cake is quite possibly the best poke cake ever. A sponge cake poked all over, and a three-milk mixture poured over the top. Refrigerated overnight for the flavors to develop and let the cake absorb all the liquid goodness before adding the frosting – the longer it sits, the better it gets. Top with any fresh fruit or serve plain with frosting. I added kiwi as the tartness from the kiwi balances the sweetness of the cake really well.
Light and airy, simple and indulgent this cake will brighten your whole day!
Preparation Time: 20-25 min
Inactive: 8 hrs (overnight)
Cooking Time: 30 min
Total Time: 9 hours
1 1/2 cups all-purpose flour
4 large eggs, separated
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 cup whole milk
1 teaspoon vanilla extract
1 (12-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup heavy cream
2 tablespoons rum or Kahlua
1 1/2 cup heavy cream
1 1/2 tablespoon powdered sugar
1/2 teaspoon cinnamon sugar
Make the Cake
Preheat the oven to 350 degrees. Grease a 9 x 13 inch baking dish and set aside.
In a bowl mix the flour and baking powder and set aside.
In a large bowl using an electric mixer with the whisk attachment , beat the egg whites until frothy. Add the sugar slowly and keep on beating until mixture hold stiff peaks.
Add vanilla extract and egg yolks, one at a time and mix well with the electric mixer. Once eggs and sugar are mixed well and pale yellow in color, add the flour mixture in 4 additions, altering with the milk.
Pour the batter into the greased baking dish and bake until a tester inserted into the center comes out clean, about 30 minutes. Let the cake cool for 20 minutes.
For the 3 milk glaze
Combine 1 cup cream, sweetened condensed milk, evaporated milk and Kahlua in a measuring cup. Poke holes all over the cake surface with a wooden skewer or a fork. Slowly pour the glaze evenly over the cake. Cover the dish with a plastic wrap and refrigerate overnight.
Combine the 1 1/2 cup heavy cream and powdered sugar in a medium bowl. With an electric mixer, beat the cream until soft peaks form. Spread the whipped cream on top of the cake and allow it to chill in the refrigerator for at least 2 to 3 hours. Sprinkle with the cinnamon sugar, top with fresh kiwi slices or fruit of your choice and serve.