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How to make Pastel de Tres Leches- Tres Leches Cake


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Pastel de Tres Leches- Let's get Started
Tres leches cake
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Pastel de Tres Leches or "Three Milks Cake" has become a traditional dessert all over Latin America. While the history of it's origins are not exactly known it is thought to come from Central America and it's first known publishing was on the back of a Nestle Evaporated Milk can back in the 1960's. It has grown in popularity all over Central and South America and also the Carribean. It is simply a sponge cake that has been soaked in a "milk syrup" or a "sweet cream sauce" which is made up of 3 milks- evaporated, condensed and cream. It may seem like a complicated affair, but Tres Leches cake is not that much more complicated than baking any other kind of cake.

Now that you know a little bit about this famed dessert, it's time to gather your ingredients.

Cake Ingredients

  • 1 1/2 cups cake flour
  • 1 pinch salt
  • 1 teaspoon baking powder
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 5 large eggs
  • 1/3 cup oil
  • 1/2 cup whole milk

Cream Syrup

  • 1/2 cup evaporated milk
  • 1/2 cup sweetened condensed milk
  • 1/2 cup heavy cream
  • 1 tablespoon rum or brandy (optional)

Whipped Topping

  • 3/4 cup heavy cream
  • 1 teaspoon vanilla
  • 1 tablespoon sugar

For a lighter and fluffier version of Tres Leches cake see this recipe for Light and Airy Tres Leches Cake

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