This is a decadent and classic Mexican cake that you have to make at least once in your life (and if you do, I guarantee you’ll make it again). A firm-textured cake, it holds up to being soaked in three kinds of milk/cream (hence the name tres leches). Traditionally it’s topped with sweetened beaten raw egg whites, which could be dangerous for small kids and pregnant women, two groups that really enjoy this cake. An Italian meringue, which is made of cooked egg whites, is the perfect solution.
Recipe information
Yield
serves 8 to 10
Ingredients
1
1
1
4
1
1
1
2
Italian Meringue
3
1
1
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 350°F. Butter and flour a 10-inch cake pan with 2-inch-high sides, and then line the bottom with parchment paper. Butter the paper.
Step 2
Mix the flour, baking powder, and cinnamon in a medium bowl.
Step 3
Using an electric mixer, whip the egg whites until frothy. With the mixer running, gradually add the sugar and beat until stiff peaks form. Beat in the egg yolks, one at a time, blending well after each addition. Add the flour mixture in three additions, alternating with the whole milk in two additions.
Step 4
Pour the batter into the prepared pan and bake for 30 minutes, or until a tester inserted into the center comes out clean. Let the cake cool slightly in the pan; then invert it onto a platter with 1-inch-high sides.
Step 5
Pierce the top of the warm cake all over with a thick skewer. Mix the sweetened condensed milk, evaporated milk, heavy cream, and orange liqueur, and pour over the cake. Cover and refrigerate until cold, about 3 hours, or overnight.
Step 6
Serve as is or frost the top with Italian meringue, if desired.
Italian Meringue
Step 7
Put the egg whites in the bowl of an electric mixer, and set the mixer on low speed (you want to whip the whites just until foamy).
Step 8
While the whites are slowly whipping, swirl 1/3 cup water and the sugar in a medium-size heavy saucepan over low heat until the sugar dissolves. Then raise the heat to medium-high and boil without stirring until the mixture registers 235°F on a candy thermometer and is the texture of corn syrup. Remove the pan from the heat.
Step 9
Once the egg whites are foamy, add the cream of tartar to them and beat until soft peaks form. With the mixer running, add the hot syrup in a slow, steady stream. Beat until the whites are stiff and glossy and cool to the touch.
Step 10
Use the meringue immediately.