Three Milk Cake Pastel De Tres Leches Recipe

Name: Three Milk Cake Pastel De Tres Leches
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: Serves 1 or more
Ingredients: All Purpose Flour; 2 teaspoons baking powder; Eggs; 1 ½ cups (300g) granulated sugar; 1 cup (240ml) whole milk; Fresh Strawberries; Mint Leaf; 1 (12-ounce) can evaporated milk; 1 (14-ounce) can sweetened condensed milk; ½ cup (120ml) sour cream; Water; 6 large egg whites

Indulge in this irresistible Tex-Mex dessert, a beloved classic with a creamy, dreamy texture! This Three Milk Cake recipe, adapted from a popular Houston restaurant, offers a quicker approach using whipped cream instead of meringue – maintaining all the deliciousness without the fuss. Prepare to be amazed by the simple yet elegant flavors that melt in your mouth. Perfect for any occasion!

Prep Time 30 mins

Cook Time 75 mins

Calories 500.5 kcal

Protein 23g

Rating 3.0 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Three Milk Cake Pastel De Tres Leches

All Purpose Flour
2 teaspoons baking powder
Eggs
1 ½ cups (300g) granulated sugar
1 cup (240ml) whole milk
Fresh Strawberries
Mint Leaf
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
½ cup (120ml) sour cream
Water
6 large egg whites

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How to Make Three Milk Cake Pastel De Tres Leches

Preheat oven to 350°F (175°C). Grease and flour a 13x9x2-inch baking pan.
In a medium bowl, whisk together 2 cups (250g) all-purpose flour and 2 teaspoons baking powder.
In a large bowl, beat 6 large egg whites until frothy. Gradually add 1 ½ cups (300g) granulated sugar, beating until stiff, glossy peaks form.
Add 6 large egg yolks one at a time, beating well after each addition.
In a separate bowl, whisk together 1 cup (240ml) whole milk and 1 teaspoon vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined.
Pour batter into the prepared pan and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely on a wire rack.
While the cake is cooling, prepare the topping: In a medium bowl, whisk together 1 (12-ounce) can evaporated milk, 1 (14-ounce) can sweetened condensed milk, 1 cup (240ml) heavy cream, and ½ cup (120ml) sour cream.
Once the cake is completely cool, carefully pour the milk topping evenly over the cake. Let it soak in for at least 20-30 minutes, or until fully absorbed.
For a faster version, use 2 cups (473ml) whipped cream instead of preparing the meringue. Refrigerate for at least 30 minutes.
If using meringue (see optional meringue instructions below), prepare and refrigerate according to the instructions before serving.
Before serving, cut the cake into squares and spread whipped cream (or meringue) over each piece. Garnish with fresh berries and mint leaves.