Tres Leches


This recipe for Tres Leches Cake is from The Food Network. I saw Alton Brown’s episode on Tres Leches Cake and went looking for his recipe first. When I couldn’t find it right away, I stopped to look at the other recipes and decided on a different one with more eggs and less flour. This one is from Alex Garcia, a restaurateur in New York. I found it relatively simple to make, though difficult to wait for the milk sauce to soak in, and overall tasty. (In the picture of the whole cake below you can see where I had cut it previously after two hours to test the consistency. ) I still want to try Alton’s sometime. His recipes are usually good and most definitely inspiring.


I’ve never made Tres Leches Cake before. It reminded me of a milk pudding. I’m not sure if it’s supposed to be so wet, probably not. Even after being in the fridge overnight (12+ hours) there was a layer of milk sauce underneath the whole cake. If this is usual, then this is a very milky dessert that definitely lives up to its name! The cake was light, perhaps a bit too light to stand up to all that milk being poured over it, but it certainly wasn’t heavy. It did hold together, especially on the bottom, so it has a good cohesion and didn’t disintegrate entirely. I replaced the almond extract with vanilla extract, since I didn’t have any almond on hand.


I served it plain, with fruit, or with whipped cream. I liked it better with fruit, though the whipped cream ascended it to a new level of creamy, milky sweetness. Plain wasn’t too bad, but then I preferred it warm instead of chilled. Overall it is a good cake, I’m just not sure I like it as much as other types of cakes. I’m more into bolder flavours, like chocolate (ahem) or cinnamon. Next time I might try it with half as much of the scalded milk to see if it is not so wet and maybe try it with the almond extract or lemon extract.


Tres Leches

6 eggs

225g (1 cup) caster sugar

1/8 teaspoon salt

110g (1 cup) gluten-free flour blend (I used white sorghum flour, tapioca flour, and arrowroot starch)

1 397g (14 oz) tin sweetened condensed milk

1 340g (12 oz) tin evaporated milk

475 ml (2 cups) whole milk, scalded

1 tablespoon vanilla extract

Preheat oven to 175C (350F). Line a 23 x 33 cm (9 x 13 inch) baking dish or tin with parchment paper. Beat eggs, sugar, and salt together until fluffy and tripled in volume. Fold the flour in gently. Pour batter into prepared dish. Bake for 20-25 minutes or until skewer inserted comes out clean. (Mine took about 30 minutes.) Cool on a cooling rack.

Scald the whole milk in a saucepan. Combine sweetened condensed milk, evaporated milk, scalded whole milk, and vanilla together in a bowl, or better yet, if you have it, one of those big liquid measuring cups.

Poke the cake all over the top with a skewer, chopstick, fork, or toothpick. Pour the milk mixture over the top of the cake. Put it in the fridge for at least two hours to chill to allow the cake to set and the milk sauce to soak into the cake. Keep an eye on it, depending on the consistency of your fridge in keeping temperature, you may need to chill it for longer. The milk sauce should have soaked into the cake so it doesn’t look like it has a layer of milk floating on top. Serve with fruit and/or whipped cream. Serves about 15-18. Enjoy!


(The middle son enjoys a slice.)

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