Dessert: Mexico – Baja California (Northern Mexico) – Pastel de Tres Leches

Serving Size: 12

Approximate Time

Prep 40 min

Cook 30 min

Additional 4 hrs 30 min

Total 5 hrs 40 min

Ingredients

- 4 large eggs, approx. 200 g
- 1 cup (200 g) granulated sugar, divided (see instructions)
- 1 cup (120 g) all-purpose flour
- 1 1/2 tsp (6 g) baking powder
- 1/4 tsp (1.5 g) fine salt
- 1/3 cup (76 g) unsalted butter, melted and cooled
- 1/2 cup (120 ml) whole milk
- 1 tsp (5 ml) vanilla extract, divided
- 1 can (12 fl oz / 354 ml) evaporated milk
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1 cup (240 ml) heavy cream (for the tres leches mixture)
- 1 1/2 cups (360 ml) heavy whipping cream (for topping)
- 3 tbsp (24 g) powdered sugar
- 1 1/2 cups (225 g) strawberries, hulled and sliced
- 1 1/2 cups (225 g) ripe peaches, peeled if desired and sliced
- 2 tbsp (25 g) granulated sugar (for macerating fruit)
- 1 tbsp (15 ml) fresh lime juice (optional, for fruit)
- Ground cinnamon, for dusting (optional)

Instructions

Short Description:
A light sponge cake soaked in a rich mixture of evaporated milk, sweetened condensed milk, and heavy cream, finished with whipped cream and a bright fresh-fruit topping. This version highlights locally sourced berries and stone fruit for a fresh Baja twist.

Regional Notes:
The Baja California variation favors a fresh-fruit topping—commonly strawberries or peaches from local growers—added after the cake is chilled. That fruit-forward finish differentiates it from more plain or purely whipped-cream-topped tres leches found elsewhere in Mexico.

1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking pan and line the bottom with parchment paper for easier removal.
2. Separate the eggs into yolks and whites into two medium bowls. Reserve whites at room temperature.
3. In the bowl with the yolks, add 3/4 cup (150 g) of the granulated sugar and 1/2 tsp (2.5 ml) vanilla. Beat with a hand mixer or whisk until the mixture is pale and slightly thickened, about 2–3 minutes.
4. Whisk the whole milk and melted butter into the yolk mixture until combined. Sift the flour, baking powder, and salt together and fold gently into the wet mixture until just combined; do not overmix.
5. In the bowl with the egg whites, beat on medium speed until soft peaks form. Gradually add the remaining 1/4 cup (50 g) granulated sugar and continue beating until stiff, glossy peaks hold.
6. Fold one-third of the beaten egg whites into the batter to lighten it, then gently fold in the remaining whites until no white streaks remain. Pour the batter into the prepared 9x13 pan and smooth the top.
7. Bake for 22–28 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Remove from oven and let cool in the pan for 10 minutes.
8. While still warm, use a fork or skewer to poke holes evenly across the cake surface (about 20–30 holes).
9. In a mixing bowl, whisk together the evaporated milk (354 ml), sweetened condensed milk (396 g), and 1 cup (240 ml) heavy cream until smooth. Slowly pour the milk mixture evenly over the warm cake, allowing it to absorb; pour in stages so liquid has time to sink in.
10. Cover the pan with plastic wrap and refrigerate at least 4 hours, preferably overnight, so the cake fully soaks and firms.
11. About 30 minutes before serving, macerate the fruit: combine the sliced strawberries and peaches with 2 tbsp (25 g) sugar and 1 tbsp (15 ml) lime juice in a bowl. Let sit at room temperature 20–30 minutes, then gently drain off excess liquid (reserve a little syrup if desired to drizzle).
12. Make the whipped topping: chill a mixing bowl and beaters if possible. Beat 1 1/2 cups (360 ml) heavy whipping cream with 3 tbsp (24 g) powdered sugar and 1/2 tsp (2.5 ml) vanilla until soft to medium peaks form.
13. Remove the chilled cake from the refrigerator. Spread the whipped cream evenly over the soaked cake with an offset spatula.
14. Arrange the macerated strawberries and peaches over the whipped cream in an even layer. Lightly dust with ground cinnamon if using.
15. Return to the refrigerator for another 15–30 minutes to set slightly, then slice into 12 portions and serve chilled.