Monday, May 24, 2010

Pastel De Tres Leches

This Friday my workplace is holding a 'Mexican Fiesta' themed cocktail drinks, complete with mariachi band, which i have the dubious honor of organizing. Despite my protests for authenticity, the evening will be catered for with nachos and mini burritos. However i did my own research, and came across, for the umpteenth time, the recipe for tres leches or 3 milk cake.

Let me say, this cake is amazing! The three milks involved are evaporated milk, sweetened condensed milk, and regular whole milk- with a good bit of cream for measure. This is not a cake for: a) people with heart conditions b) people who are lactose intolerant c) people who do not care much for sweets! It is rich, heavy, and utterly delicious.



  • 1 1/2 cups self raising flour
  • 1/3 cup olive oil
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 5 eggs
  • 1/2 cup milk

Cream Syrup

  • 1 can evaporated milk
  • 1 can sweetened condensed milk
  • 1/2 cup cream

Whipped Cream Topping

  • 3/4 cup cream
  • 1 tbsp sugar
  • 1 tsp vanilla extract


Preheat oven to 180 degrees
Lightly grease a standard spring form tin
In a mixing bowl, combine the sugar, vanilla and oil

Add the eggs one at a time, mixing well with each addition
Add the flour, bit by bit, carefully folding in each addition.

Transfer to the spring form tin and place in the oven for 30-40 minutes or until a skewer comes out clean when stuck into the centre of the cake
Leave the cake to cool to room temperature in the tin

Using a skewer, poke several holes all over the cake
In a bowl, combine the 1/2 cup cream, evaporated milk and sweetened condensed milk
Pour over the cake, cover and refrigerate overnight.

The cake should absorb all of the milk

In a mixing bowl, whip the cream sugar and vanilla until fluffy.
Using a spatula, spread over the cake whilst still in the tin.

Remove the springform tin sides (some remaining milk may gush out so be careful)

Serve slices of cake cold. No ice cream or cream needed, trust me!!

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