Pastel de Tres Leches (Nicaraguan Three Milks Cake)
Local name: Pastel de tres leches
In short: Light sponge cake soaked in evaporated milk, sweetened condensed milk and cream, then topped with whipped cream and cinnamon. It takes about 1 h in total and makes 12 servings.
- Prep
- 30 min
- Cook
- 30 min
- Resting
- 4 h
- Total
- 1 h
- Servings
- 12
- Difficulty
- Medium
- Calories
- 455 kcal
No Nicaraguan birthday or wedding table feels complete without a pastel de tres leches. A light, airy sponge is poked all over and soaked with a mix of three milks, which turns it soft, sweet and almost custardy while it still holds its shape. It is served very cold, under a layer of whipped cream and a dusting of cinnamon. Make it the day before, because the cake improves overnight.
Instructions
- Heat the oven to 180°C (350°F). Grease a 23 x 33 cm (9 x 13 in) baking pan and line the bottom with parchment paper.
- Beat the egg yolks with 100 g (1/2 cup) of the sugar for 3 to 4 minutes, until pale and thick. Beat in the vanilla and milk.
- Sift the flour, baking powder and salt over the yolk mixture and fold in gently until just combined.
- Beat the egg whites until foamy, then add the remaining sugar gradually and beat to stiff, glossy peaks. Fold a third of the whites into the batter to loosen it, then fold in the rest in two additions.
- Spread the batter in the pan and bake for 25 to 30 minutes, until golden, springy to the touch and a skewer comes out clean. Cool completely in the pan.
- Whisk the evaporated milk, condensed milk and 250 ml (1 cup) cream together. Poke the cooled cake all over with a fork, then pour the milk mixture over it slowly, in 3 or 4 additions, letting each soak in. Chill for at least 4 hours or overnight.
- Whip the topping cream with the powdered sugar and vanilla to soft peaks. Spread it over the chilled cake, dust with cinnamon and serve cold in squares.
Tips
- Cool the cake completely before soaking, and add the milk in stages. A warm cake collapses, and pouring everything at once leaves the bottom soggy.
- For a meringue topping, whisk 3 egg whites with 150 g (3/4 cup) sugar in a bowl over simmering water until they reach 71°C (160°F), then beat until stiff. Do not serve raw egg whites to children, older adults or pregnant guests.
Questions and answers
Why is my tres leches cake soggy?
Usually the milk went in too fast or the cake was still warm. Pour in stages and let each addition soak in. A well-soaked cake is very moist but still holds its shape when cut.
Can I make pastel de tres leches ahead of time?
Yes. Bake and soak it up to 2 days ahead and keep it covered in the fridge. Add the whipped cream topping on the day you serve it.
What can I use if I cannot find evaporated milk?
Simmer 600 ml (2 1/2 cups) of whole milk until it reduces to 360 ml (1 1/2 cups), then cool it completely before using.
How long does it take to make Pastel de Tres Leches (Nicaraguan Three Milks Cake)?
About 1 h in total: 30 min of preparation and 30 min of cooking.
How many calories are in Pastel de Tres Leches (Nicaraguan Three Milks Cake)?
About 455 kcal per serving, with 10 g of protein, 50 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 455 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 50 g |
| Fat | 24 g |
| Fiber | 1 g |
| Sugar | 38 g |
| Sodium | 190 mg |
Estimated values, calculated from the ingredients.
