Mexican cuisine · Desserts & Sweets

Pastel de Tres Leches

Airy sponge cake soaked in three kinds of milk, topped with whipped cream – Mexico's most famous cake.

Ingredients · for 8 servings

• 5 eggs
• 150 g sugar
• 150 g flour
• 1 tsp baking powder
• 60 ml milk
• 1 can sweetened condensed milk (400 g)
• 1 can evaporated milk (340 g)
• 200 ml cream (for soaking)
• 300 ml cream (for topping)
• 1 tsp vanilla extract
• Cinnamon for dusting

Instructions

1. Separate the eggs. Whisk the egg whites to stiff peaks, sprinkling in the sugar as you go; stir in the egg yolks one at a time.
2. Sift the flour and baking powder over the top and fold in gently, then fold in the milk last.
3. Bake in a greased tin (20×30 cm) at 180 °C for 25–30 min; let cool.
4. Stir both types of milk together with the 200 ml cream and vanilla.
5. Prick the cake all over closely with a fork and slowly pour the milk mixture over it – it will soak up everything.
6. Chill for at least 4 hours (better overnight).
7. Whip the cream to stiff peaks, spread over the cake and serve dusted with cinnamon.