Three-Milk Cake
Classic Pastel de Tres Leches — light sponge cake soaked in three milks and topped with a billowy meringue. A Latin American classic.
Ingredients
- 1 0.5 cup all-purpose flour
- 1 tbsp baking powder
- 4 whole eggs, separated
- 1 0.5 cup sugar
- 0.5 cup milk
- 12 oz can evaporated milk
- 14 oz can sweetened condensed milk
- 2 cup whole milk
- 16 oz carton sour cream
- 1 cup sugar for meringue
- 0.5 cup water for meringue
- 3 whole egg whites for meringue
Instructions
- 1
Preheat oven to 350°F. Grease and flour a 13x9x2-inch pan. Sift flour with baking powder.
- 2
Beat egg whites until frothy. Add sugar gradually, beating to stiff peaks. Add yolks one at a time. Slowly add flour and milk. Pour into prepared pan and bake 40-45 minutes until edges are golden. Cool on rack.
- 3
Make topping: combine evaporated milk, condensed milk, whole milk, and sour cream (do not beat). Pour over cooled cake and let sit until all the mixture is absorbed, 20-30 minutes.
- 4
Make meringue: bring sugar and water to a boil, stir until dissolved. Beat egg whites; slowly pour hot sugar syrup over while beating to stiff peaks. Refrigerate.
- 5
Before serving, cut cake into squares and spread meringue over each. Garnish with fresh berries and mint leaves.