Three Milk Cake with Cinnamon Cream — Pastel de Tres Leches
Mexican birthday classic, airy sponge cake soaked with three milks — evaporated, condensed, and cream — topped with cinnamon-dusted whipped cream.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk together 45g flour, 0.375 tsp baking powder, and 0.06 tsp salt. Separate 1 egg. Measure 20ml whole milk, 100ml evaporated milk, 100g condensed milk, and 60ml double cream for soaking. Have 60ml chilled double cream and icing sugar ready.
Bake 1
Preheat oven to 175°C. Grease and flour a 15×20cm tin (or use an 8-inch round cake tin). Beat 1 egg yolk with 33g caster sugar on high for 3 minutes until pale and ribbon-like. Whisk in 20ml milk and 0.25 tsp vanilla extract until combined.
Bake 2
In a clean bowl, whisk 1 egg white to soft peaks. Gradually add remaining 17g caster sugar, whisk to firm glossy peaks. Sift flour mixture over yolk, fold gently until no streaks remain. Fold in white, preserving airiness.
Bake 3
Pour batter into tin, smooth top. Bake at 175°C for 18–22 minutes until golden, springy, and a skewer comes out clean. Cool in tin 10 minutes, then pierce densely all over with a skewer.
Soak
Whisk 100ml evaporated milk, 100g condensed milk, and 60ml double cream together. Pour slowly and evenly over warm cake, pausing to allow soaking. Cover and refrigerate at least 4 hours, ideally overnight, until fully absorbed and chilled.
Finish
Whip 60ml chilled double cream with 0.5 tbsp icing sugar to firm peaks. Spread in a thick billowy layer over chilled soaked cake. Dust top with 0.06 tsp ground cinnamon.
Plate
Slice chilled cake into 2 equal portions and serve cold, with each portion displaying the distinct milk-soaked layers and cinnamon-dusted cream topping.
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