Three Milk Cake
Pastel de Tres Leches Recipe
I used parts of three different recipes to make my own version of this tres leches cake. It's very sweet and rich. You start with a sponge cake and add filling inside the cake, then add the topping and put marschino cherries on top of each piece. Each step of making the cake uses less than five ingredients. For another tropical cake recipe, you can go to my Key Lime Rum Cake.
All of the cake photos were taken by the author of this page.
Tres Leches Poll - Coconut and Rum?
How do you prefer tres leches cake?
My Tres Leches Cake Photo - With Frosting and Cherries
Sponge Cake
Ingredients
4 Eggs-Separated
1 Cup Sugar
4 TB Cold Water
1 Cup Sifted Cake Flour
1 tsp Baking Powder
Directions
Beat egg yolks and sugar together until it is very light yellow. Add water. Sift together flour and baking powder. Add it to the batter. Beat egg whites until stiff. Fold into batter and pour in 13x9 inch cake pan. Bake for 30 min. at 325. Cool the cake.
Milk Filling
1 14oz Can Sweet Condensed Milk
2/3 Cup Evaporated Milk (Not Fat Free)
1/2 Cup Coconut Milk
1 TB Dark Rum
Whisk all ing. togther in a bowl. Poke holes all over in the cooled cake and pour the milk mixture on the cake. Put it in the refrigerator for 4 hours or overnight to soak up the milk.
Cake Topping
1 Pack Vanilla Instant Pudding
1 Small Can Crushed Pineapple
8 oz Whipped Cream Topping
Coconut (Optional)
Mix pudding and pineapple, fold in Cool Whip and coconut. Spread over top of cake. Add 1 marschino cherry to each piece of cake right before the cake is served.
