Tres leches literally means three types of milk. This cake has its origins from latin america. It has always fascinated me but i have never made it because im scared i will eat the whole thing up!!
I was so happy when i saw Ravneet Arora had made it and posted it on one of the cooking groups i am part of and i politely asked her if she would share her recipe and pic with all of us.
To my delight she did!! She told me she got the recipe from Rosabet Martorell from Puerto Rico. So thank you Rosabet!!
This recipe also shows you how to make evaporated milk at home which is another boom. If you dont want to make it with the merigue you can just make it plain ….
Ravneet served it with chopped mangoes but you can use any fruit of your choice or even serve it plain. As you can see the recipe is quite quite rich!!!!

(Three Milks Cake) (Recipe courtesy Rosabet Martorell from Puerto Rico)

Ingredients:

A. Cake
3       eggs
1     cups of flour
1       cups of sugar
1-1/2 tsp of baking powder
1/4    cup of milk
1/2       tsp of vanilla extract

B. “Three Milks” (Tres Leches)
1/2       can sweetened condensed milk (14 ounce)
1/2       can evaporated milk (12 ounce)
1/2       cup heavy cream (you may reduce the qty of cream)
You can also add 1-2 tbsps rum
C. Meringue
1 cup sugar
1       cup water
3       egg whites
1       tsp cream of tartar
lemon zest

Steps:

Make the cake…

1. Mix the cake ingredients slowly (group A)
2. Bake in a rectangular baking pan (9X13x2 more or less, preferably glass pan) at 350 degrees F for 30 to 35 minutes
3. Let cool completely.

(I usually beat the eggs with a pinch of cream of tartar. I add sugar in 3 batches. Then I add milk and vanilla and then beat in the flour sifted with baking powder)

Three milks…

4. Mix the three milks (group B)
5. Pierce the cake all over with a fork and wet the cake with the milks (“leches”).
6. Let it sit for an hour so that the cake absorbs the milks. (I did this the day before I was to serve it)

Meringue…
7. Heat the sugar, lemon zest and water until it creates strings. (soft ball)
8. Beat the egg whites with the cream of tartar to hard (I whisked to soft) peaks.
9. Add the hot syrup to the egg whites slowly, beating continuously for about ten minutes.
10. Spread the meringue over the cake
11. Refrigerate until ready to serve.

(I served it with fresh mangoes, it will taste awesome with fresh strawberries or raspberries)