Tres Leches Cake

• 6 eggs
• 200g sugar
• 200g flour
• 1 cdita baking powder
• 1 lata sweetened condensed milk (397g)
• 1 lata evaporated milk (370ml)
• 250ml heavy cream
• 4 egg whites (meringue)
• 180g sugar (meringue)

👨‍🍳 Step-by-step instructions

1. 1

   Bake a classic sponge at 180°C for 30-35 minutes.

2. 2

   Poke the sponge with a fork several times.

3. 3

   Mix the three milks and pour over the cooled sponge.

4. 4

   Refrigerate for 4 hours to allow proper absorption.

5. 5

   Make Italian meringue: heat sugar to 118°C over whipped egg whites.

6. 6

   Cover the cake with meringue and optionally torch it.

💡 Chef's tip

Poke the sponge generously: the more it absorbs, the better. And use cold cream: it whips more easily.

📝 Our take

Mexican tres leches is one of those foolproof desserts. Make it the day before and it’s perfect the next day.

🍷 Wine & food pairing

Mexican café de olla, whose cinnamon and piloncillo pair perfectly with the cake’s sweetness. An aged Cuban or Mexican rum also works as a digestif.

Suggested wine: Aged Mexican rum