Three Milk Cake – Postre de Tres Leches

Name: Three Milk Cake – Postre de Tres Leches
Prep time: 35M
Total time: 100M
Yield: 8 Servings
Ingredients: 2 cups flour, plus more for pan; 1 tbsp. baking powder; 9 eggs, divided; 2 cups sugar, divided; ⅓ cup milk; 1 tsp. vanilla; 1 can GOYA® Sweetened Condensed Milk; 1 can GOYA® Evaporated Milk; 3 cups heavy cream; 2 freshly squeezed lime juice

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<h2 class="subheader">A Decadent Easy Latin Dessert</h2> Postre de Tres Leches, or Three Milk Cake, is a sumptuous, moist dessert that’s a sweet finale to any meal. This three milk cake recipe is made from heavy cream and GOYA® <a title="Sweetened Condensed Milk" href="https://goya.com/en/products/goya-sweetened-condensed-milk" data-id="5642">Sweetened Condensed milk</a> and GOYA® <a title="Evaporated Milk" href="https://goya.com/en/products/goya-evaporated-milk" data-id="5957">Evaporated Milk</a>; and poured on top of the cooked-and-cooled cake. The result is Postre de Tres Leches heaven!

Total Time

100m

Prep Time:35m

Yields:8 Servings

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Ingredients

2 cups

flour, plus more for pan

1 tbsp.

baking powder

eggs, divided

2 cups

sugar, divided

⅓ cup

milk

1 tsp.

vanilla

1 can

GOYA® Sweetened Condensed Milk

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1 can

GOYA® Evaporated Milk

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3 cups

heavy cream

freshly squeezed lime juice

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Directions

Kitchen View

Step 1

Heat oven to 375°F. Butter 9”x13” baking pan. Dust pan with flour, tapping out excess; set aside. In a medium bowl, whisk together 2 cups flour and baking powder; set aside.

Step 2

Crack 6 egg whites into a large bowl; reserve yolks. Using an electric mixer, beat egg whites until frothy. Gradually add 1 cup sugar and continue beating until stiff peaks form, about 5 minutes. Add 6 egg yolks, one at a time, mixing until incorporated. Alternately beat in flour mixture and milk to egg mixture, starting and ending with flour mixture. Stir in vanilla. Pour cake batter into prepared pan. Bake until toothpick inserted in center comes out clean, 30 – 35 minutes. Let cool 10 minutes and poke holes into cake using a 2-pronged meat fork.

Step 3

Meanwhile, pour condensed milk, evaporated milk and heavy cream into a bowl. Transfer half of the liquid to a small saucepan. Bring milk mixture to a boil; remove from heat and stir in remaining mixture. Pour milk slowly over cake until absorbed; cover and transfer to the refrigerator; chill 1 hour.

Step 4

Meanwhile, in bowl of double boiler, using a whisk, beat 3 egg whites until frothy. Gradually add remaining sugar. Continue beating until stiff-peaks form and meringue is shiny, about 5 minutes. Whisk in lime juice. Spread meringue over top of cake. Store leftovers (if any) in refrigerator.

In this recipe, to be sure the egg whites have reached the “stiff peak” stage, simply lift the hand mixer out of the egg whites. If the egg whites stand up straight without flopping over, they are done. For extra assurance, scoop out a spoonful of the egg white mixture and hold the spoon upside down. If the whites stay put, they’re ready!

Products in this Recipe

Find in-store

Sweetened Condensed Milk

Find in-store

Evaporated Milk

In this recipe, to be sure the egg whites have reached the “stiff peak” stage, simply lift the hand mixer out of the egg whites. If the egg whites stand up straight without flopping over, they are done. For extra assurance, scoop out a spoonful of the egg white mixture and hold the spoon upside down. If the whites stay put, they’re ready!

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