Tres Leches Colombiano
Colombia's three-milks cake: a light sponge soaked overnight in evaporated milk, condensed milk and cream, topped with whipped cream.
Overview
A whisked sponge, beaten egg whites for lift, yolks-and-sugar base, flour folded in, bakes in a 30 × 20 cm tin until pale gold. Cooled to room temp. Three milks (evaporated, condensed, whole) whisk together. Cake gets pierced all over with a fork or skewer. Milk slurry pours over slowly so it absorbs evenly. Chills overnight. Whipped cream tops at service; dusting of cinnamon.
Ingredients
Sponge
- 6 eggs (large, separated)
- 200 g caster sugar
- 200 g plain flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 80 ml whole milk
- 1 teaspoon vanilla extract
Three milks
- 1 tin (400 g) sweetened condensed milk
- 1 tin (400 ml) evaporated milk
- 250 ml whole milk
Topping
- 400 ml double cream (chilled)
- 50 g icing sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon (for dusting)
Method
Stage 1 - Sponge
- Heat the oven to 175°C (155°C fan).
- Butter a 30 × 20 cm tin; line with parchment.
- Whisk the egg whites to stiff peaks; gradually add 100 g of the sugar; continue whisking till glossy.
- In another bowl, whisk the yolks with the remaining 100 g sugar 3 minutes till pale and thick.
- Fold the whites into the yolk mixture in 3 additions.
- Sift the flour, baking powder and salt over; fold gently.
- Whisk milk and vanilla together; fold in.
- Pour into the tin; smooth the top.
- Bake 25-30 minutes until a skewer comes out clean and the top springs back.
Stage 2 - Cool
- Cool in the tin on a rack for 30 minutes.
- The sponge needs to be at room temperature before soaking.
Stage 3 - Soak
- Whisk the condensed milk, evaporated milk and whole milk in a jug.
- Pierce the cooled sponge ALL OVER with a fork or skewer (don't be shy - dozens of holes).
- Pour the milk slurry slowly and evenly over the cake.
- Most of the liquid will look like too much - that's correct. The cake will absorb it.
- Cover; refrigerate overnight (or at least 6 hours).
Stage 4 - Whipped cream
- In a chilled bowl, whip the cream with icing sugar and vanilla to soft peaks.
Stage 5 - Serve
- Spread or pipe the whipped cream over the entire surface.
- Dust with cinnamon.
- Cut into squares; serve cold.
Notes
- Overnight soak is non-negotiable: under-soaked tres leches is dry. The cake needs 6-12 hours to drink the milk through.
- Pierce thoroughly: the fork holes are how the milk gets through. Aim for one piercing every 2 cm.
- Don't pour too fast: even distribution prevents puddles at one end and dryness at the other.
- Pure whipped cream, no buttercream: Colombian tres leches uses simple whipped cream. Stabilised or fancy frostings overpower the milk.
Storage
- Keeps 3 days refrigerated, covered.
- The milk continues absorbing; day 2 is arguably the peak texture.
- Doesn't freeze well - texture goes spongy-wet.
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