Dessert: Mexico – Mexico City (Central Mexico) – Pastel de Tres Leches

Serving Size: 12

Approximate Time

Prep 25 min

Cook 50 min

Additional 5 hrs

Total 5 hrs 40 min

Ingredients

- 1 tbsp (15 g) unsalted butter, for greasing pan
- 6 large eggs (approx. 300 g)
- 1 cup (200 g) granulated sugar
- 1 tsp (5 ml) pure vanilla extract
- 1 cup (125 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1/4 tsp (1.5 g) fine salt
- 1 can (12 fl oz / 354 ml) evaporated milk
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1 cup (240 ml) whole milk
- 2 cups (480 ml) heavy cream (whipping cream), cold
- 1/4 cup (30 g) powdered (confectioners') sugar
- 1 tsp (5 ml) vanilla extract (for whipped cream)
- 1 pint (approx. 12 oz / 340 g) strawberries, hulled and sliced, and/or 2 ripe peaches, peeled and sliced (approx. 12 oz / 340 g) — fresh fruit for topping
- 1/4 tsp (1 g) ground cinnamon (optional, for dusting)

Instructions

Short Description:
A light sponge cake soaked in a trio of milks (evaporated, condensed, and whole milk) finished with billowy whipped cream and topped with fresh fruit for a bright, creamy dessert.

Regional Notes:
This Mexico City variation is finished with a cloud of sweetened whipped cream and crowned with fresh fruit such as strawberries or peaches, adding a vibrant, fresh contrast to the classic, intensely milky cake. The cake is typically baked in a sheet pan (9x13) and chilled long enough to absorb the milk mixture fully, often served cold at family gatherings and celebrations.

1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking pan with 1 tbsp (15 g) unsalted butter and line the bottom with parchment paper for easier removal if desired.
2. Separate the eggs into yolks and whites. Place the whites in a clean, dry bowl and the yolks in another medium bowl.
3. Whisk the egg yolks with 3/4 cup (150 g) of the granulated sugar and 1/2 tsp (2.5 ml) vanilla until pale and slightly thickened (about 2–3 minutes by hand or 1 minute with a mixer).
4. In a separate bowl, sift together 1 cup (125 g) all-purpose flour, 1 tsp (4 g) baking powder, and 1/4 tsp (1.5 g) salt.
5. In the egg-white bowl, beat the whites with an electric mixer (or whisk vigorously) until soft peaks form, then gradually add the remaining 1/4 cup (50 g) granulated sugar and continue beating until stiff, glossy peaks form.
6. Fold a third of the beaten egg whites into the yolk mixture to lighten it, then gently fold in the remaining whites. Fold in the sifted flour mixture in two additions, mixing gently until no streaks remain but the batter stays airy.
7. Pour the batter into the prepared pan, smoothing the top. Bake for 22–28 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Do not overbake.
8. Allow the cake to cool in the pan on a wire rack for 10–15 minutes. While still warm but not hot, poke the top all over with a skewer or fork (about 30–40 holes) so the milk mixture can penetrate.
9. In a measuring pitcher or bowl, whisk together the evaporated milk (12 fl oz / 354 ml), sweetened condensed milk (14 oz / 397 g), and whole milk (1 cup / 240 ml).
10. Slowly pour the milk mixture evenly over the warm cake, starting at one side and allowing it to be absorbed before adding more. Pour in three stages if needed to let it soak evenly. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to fully absorb and chill.
11. Before serving, make the whipped cream: beat 2 cups (480 ml) cold heavy cream with 1/4 cup (30 g) powdered sugar and 1 tsp (5 ml) vanilla until medium to stiff peaks form. Taste and adjust sweetness if desired.
12. Spread the whipped cream over the chilled, milk-soaked cake in an even layer. Arrange sliced strawberries and/or peaches on top just before serving for freshness.
13. Optionally dust lightly with 1/4 tsp (1 g) ground cinnamon or a light sprinkle of powdered sugar. Keep refrigerated and serve cold.