Tres Leches {Three Milk} Cake

Thursday, 1 August 2013

Lets talk about milk.

A nutritional collection of butterfat globules extracted from cows. We chug down 5 billion litre’s every year in the UK and apparently, that’s nuffin’ compared to India, the biggest consumers on the planet.

I hate milk. It makes me feel sick, before I knew that milk and me had issues, I used to think I was carrying a 10-year-old invisible fetus that just wouldn’t give. Three milk cake made by a milk misogynist? I’ll be damned if this bitch thinks its okay to keep on blogging.
Genuine reason people: my sister moved out last week, so she had first call on which cake was coming out of the oven. You know, the one that she was never gonna cook fish fingers in ever again. Big, big changes.

Tres Leches, she insisted. What the crap is that? A few pins later and I am partially informed about the cakes of the world and wanting to know how those all around the globe utilize their milk. 
This cake is an authentic, Mexican after dinner dessert, pure tradition at its height. Tres Leches simply means three milks, a plain light sponge is soaked (DRENCHED) in all three of these milks with a touch of vanilla. The cake is then coated in sweet cream. Tres leches cake has lactose written all over it, as well as sweetness, and apparently, it’s the best cake ever.
This cake can be turned on its head, flavour wise. Think coconut. Think chocolate tres leches. Think espresso or pumpkin for the autumn, ginger and cinnamon on Christmas day and a berry coulis filling next week. I think my sister was mostly excited about the milky goodness, so I stuck with authenticity. I didn’t taste it, how could I?

Tres Leches {Three Milk} Cake

Adapted from Patis Mexican Table's Pastel de Tres Leches


For the cake
  • 9 eggs, separated 
  • 1 cup caster sugar
  • 1 tbsp vanilla extract
  • 2 cups plain flour
For the milk syrup
  • 3/4 tin (340g) evaporated milk
  • 1 tin (397g) sweetened condensed milk
  • 1 cup semi skim milk
  • 1 tbsp vanilla extract



  1. Preheat the oven to 180 C. Line two 6 inch cake tins with parchment paper.
  2. Pour all of the egg whites into the bowl of a freestanding mixer fixed with a whisk, or in a large bowl with an electric mixer, and whisk on high speed for 4 minutes until stiff peaks form. Whilst whisking, slowly add all of the sugar until the mixture is glossy.
  3. If using a stand mixer, transfer the whites into a large bowl and set aside. Add the egg yolks to the used mixer bowl and whisk on high speed for 3 minutes until fluffy and pale. Pour in the vanilla and whisk to combine. Carefully fold the egg yolks into the egg white mixture, then fold in the flour until well combined.
  4. Pour the batter into the prepared cake tins and bake for 22 - 25 minutes, or until a skewer inserted comes out clean. Turn the cakes out of the pan and leave to cool on a wire rack, then transfer each cake on a large plate.
  5. In a large jug, stir together the evaporated, condensed, and liquid milk. Slice both cakes horizontally to make four layers. Pierce the cakes in several places with a fork and slowly pour the milk over each cake. Wait a couple of minutes after each pour, the cakes will hold all of the milk so keep pouring! Refrigerate the cakes for at least 2 hours to set.
  6. Whip the cream until soft peaks form using an electric whisk or freestanding mixer.
  7. Add 3 large tablespoons of cream between each layer and spread to the sides, then place cakes on top of each other. Cover the sides with cream and decorate with pretty roses then serve. Store in the fridge, the cake will keep for 3 days.

It's finally August! Where are we all going on holiday?! My cookbook giveaway ends in 5 days, head over here if you fancy entering! 

PS. It was so, sosososososo hot when I photographed this badboy - hence the extremely obvious stains on the doily, hellooooo milky drippings.

Love Em xx

I am really sorry but all comments for this post have been lost in Blogger's system/archive/brain somewhere and I cant retrieve them! Please forgive me x


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