This is one of Mexico’s most famous desserts, and for good reason. You’ll find it on menus from the most upscale restaurants to the most basic, and it’s always delicious. I was in the mood for a tres leches cake one night in Monterrey, and found a slice in a plastic container at a Soriana supermarket, and even that was delicious. Here’s a recipe:
Original recipe makes 1 10×15-inch cake
6 eggs, separated
1 cup white sugar
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup milk
2 teaspoons vanilla extract
1 cup heavy whipping cream
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 cup whipped cream(optional)
1 cup sliced fresh strawberries(optional)
Preheat oven to 350 degrees F (175 degrees C).
Grease a 10×15-inch baking dish
Beat egg whites in a large mixing bowl with an electric mixer on high until stiff peaks form; gradually beat in sugar until mixture is glossy. Beat in egg yolks, one at a time, combining each yolk before adding the next. Reduce mixer speed to medium and add flour, about 1 tablespoon at a time, to the mixture, beating continuously; beat in baking powder, milk, and vanilla extract. Pour batter into prepared baking dish.
Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the middle comes out clean, about 25 minutes. Let cake cool for 15 minutes.
Pour 1 cup cream, sweetened condensed milk, and evaporated milk in a blender and pulse several times until well blended. Pour three-milk mixture evenly over the cake. Refrigerate cake until cold and the milk mixture has soaked in, at least 1 hour.
Cut in squares and top each serving with a dollop of whipped cream and a few sliced strawberries. Refrigerate leftovers.