Mexican Milk Cake (Tres Leches Cake)

    Mexican Milk Cake (Tres Leches Cake)


    314 people made this

    About this recipe: This is a part dry, part moist Mexican cake made with three types of milk. It is a sweet and delicious treat!

    Serves: 8 

    • 200 g white sugar
    • 5 egg yolks
    • 5 egg whites
    • 80 ml cup milk
    • 1 teaspoon vanilla essence
    • 125 g plain flour
    • 1 1/2 teaspoons baking powder
    • 1 tin (395g)sweetened condensed milk
    • 1(375ml) evaporated milk
    • 475 ml heavy cream
    • 10 maraschino cherries (for garnish)

    Prep:35min  ›  Cook:45min  ›  Ready in:1hr20min 

    1. Preheat oven to 180C. Butter and flour the base and sides of a 23cm springform pan.
    2. Beat the egg yolks with 150 g sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder.
    3. In a medium bowl, beat egg whites until soft peaks form. Gradually add remaining 50 g sugar. Beat until firm but not dry.
    4. Fold egg whites into yolk mixture. Pour into prepared pan.
    5. Bake in preheated oven for 45 to 50 minutes or until a fine skewer inserted into the centre comes out clean. Allow to cool 10 minutes.
    6. Loosen edge of cake with knife before unclipping side of pan. Cool cake completely. Place on a deep serving plate. Use a two prong meat fork or cake tester to pierce surface of cake.
    7. Mix together condensed milk, evaporated milk and 1/4 cup of the cream. Discard 1 cup of the measured milk mixture or cover and refrigerate.
    8. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining cream until it thickens and reaches spreading consistency. Using a spatula,cover the cake completely with whipped cream and garnish with cherries.

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    good - 28 Jan 2013

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