This authentic Tres Leches cake is light, spongy and absolutely delicious. Soaked in a sweet milk mixture, this easy Hispanic recipe will be one of your favorites!
I’m so excited to share this recipe with you! A lot of you have been messaging me about it and, as promised, here it is. I wanted to share a little backstory, too. This cake is very special to me for a few reasons. First, the bizcocho (cake base) recipe is from my grandma, who lived most of her young years in Spain and moved, with her husband and kids, to Venezuela in the late 40s or 50s. My mom, who’s also a very good cook, knows all of her recipes by memory since she grew up making them with her mom. So this Tres Leches has 2 origins; Spanish & Venezuelan!
I’ve been starting to share a little bit of my roots here on the blog. I think the holiday season makes me long for the good old days, when life (in Venezuela) was a lot simpler and in some ways, fuller. Like good traditional Latinos, Christmas was a time for family and indulgence; which means finding any excuse to get together, drink and be part of 5 conversations at the same time!
I remember trying to help my mom out in the kitchen. She would be upset when no one would help, and even more upset when you tried to actually do something (ha!). But, I think she liked when I baked, and I definitely get my baking skills from her.
So, back to the cake. This Tres Leches cake is very light and spongy, mainly because there’s no butter or any kind of fat involved. And, by whipping the eggs for a while you add a lot of air into the batter (similar to an Angel food cake), which later will soak the sweet milk mixture. For those of you non-Spanish speakers, Tres Leches means three milks – condensed, evaporated and whole milk (although some recipes call for heavy cream instead of whole).
The trick to any Tres Leches is to poke a TON of little wholes all over the cake so that it soaks up all that milk gloriousness. It will also taste better a day after you make it!
MERINGUE & PIPING TECHNIQUE
A traditional Tres Leches cake comes with a generous share of meringue. Generally, you’d whip up the meringue and spread it on top of your cake, making swirls with an angled spatula or the back of a spoon.
But, I wanted to do something more creative. This is, of course, optional but I encourage you to give it a shot because it is fairly simple. After whipping up the meringue following the instructions below, grab a piping bag and 3 different size and shape piping tips. (Or, you can divide the meringue among 3 bags).
I used the following:
Fill your piping bag with tip #1 and pipe deliberately onto the cake. Grab tip #2 and fill in some of the gaps, leaving some space for tip #3. It’s fairly simple since I didn’t follow a pattern. I simply moved around the cake and filled any gaps or holes.
Once finished, grab a kitchen torch and carefully brown the meringue tips all over the cake. You can also put the cake in the oven for a few minutes, until the tips brown, but be very careful! It happens very fast.
There it is! My all time favorite dessert: my grandma’s Tres Leches!
Want more Hispanic inspired recipes? Check this one out!
- Boozy Chocolate Truffles
- Comforting Rice Pudding (Arroz con Leche)
- Pie de Limón
- How to make Dulce de Leche from Scratch
I truly hope you make it, and when you do, please share it with me on instagram using @yogaofcooking and #yogaofcooking (or just email me and tell me you loved it!).