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Tres Leches Cake Recipe

Updated on May 21, 2015

Tres Leches Cake

One of my favorite times of enjoying a Tres Leches was while I was in Antigua Guatemala at a wonderful restaurant Café Condesa which is straight across the cobble stone street from parque central. Tres Leches is probably the best desert that came out of Latin America. I have made this desert several times and I have won several first place ribbons at local events.

Tres Leches cake is popular in Latin America and gaining popularity in many parts of the US especially in area like Miami, Tampa and other large cities that have a large Spanish population. The origins of the tres leches are disputed, and are usually attributed to Mexico or Ecuador, the two places where it appeared earliest. Mexico does, however, appear to have had recipes very similar to that of the tres leches, which probably led to the now famous dessert being created there, which then possibly migrated to Nicaragua. Now where ever you go in Central and South America and even in the Caribbean you can find this wonderful desert.

Strawberry Covered Tres Leches


Pastel Borracho (Drunken Tres Leches)

Pastel Borracho is basically rum-soaked sponge cake, top with prunes and crème Anglaise. The rum syrup makes this cake rich and incredibly moist, without being soggy, and has a wonderful texture.

I made my sponge cake from scratch and you can find your own simple recipe. But if you don’t want to bake, you can use a store bought pound cake or sponge cake instead.

Pastel Borracho is the perfect cake for just about any occasion.


  • 1 (8 ” to 10″ sponge or pound cake)

For the rum syrup

  • 3/4 cup granulated sugar
  • 3/4 cup of water
  • 1/2 cup dark rum
  • 1 cup of pitted prunes

Creme Anglaise

  • 1 cup evaporated milk
  • 1 cup whipping cream
  • 1 teaspoon vanilla extract
  • 4 large egg yolks
  • 5 tablespoons of granulated sugar


  1. To make the creme anglaise: Place evaporated milk, cream, vanilla extract, yolks and sugar in the blender until well combined.
  2. Bring the mixture to simmer over low heat in a small saucepan. Stir often until custard thickens, about 7 minutes (do not let it boil). Strain sauce into a bowl. Cover and place in the fridge until ready to use.
  3. To make rum syrup: In a small pot, combine the water and sugar. Cook over medium heat until the sugar dissolves. Remove from the heat and stir in the rum and prunes.
  1. 4. Assemble: Using a serrated style knife, cut the cake in half horizontally. Place 1 layer on a plate. Drizzle 1/2 of the rum syrup over the top, then drizzle half of the creme anglaise and top with half of the prunes.
  2. 5. Top with another cake layer and repeat with the rest of syrup, creme anglaise and prunes.
  3. 6. Serve immediately, or cover with a cake cover and refrigerate until ready to serve.

Courtesy of My Columbia Recipes


Guatemala Tres Leches

How to make a Tres Leches Cake


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