Three-Milk Cake (Pastel De Tres Leches)
A classic Latin tres leches cake soaked in a blend of evaporated milk, sweetened condensed milk, regular milk, and sour cream, topped with a fluffy meringue and fresh strawberries.
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
- 1 to taste fresh strawberries and mint leaves for garnish
- 12 oz can evaporated milk (for topping)
- 14 oz can sweetened condensed milk (for topping)
- 2 cup milk (for topping)
- 16 oz sour cream (for topping)
- 1 cup sugar (for meringue)
- 0.5 cup water, heated (for meringue)
- 3 whole egg whites (for meringue)
Instructions
- 1
Preheat oven to 350F. Grease and flour a 13x9x2-inch baking pan. Sift flour with baking powder.
- 2
Beat egg whites until frothy. Add sugar gradually, beating to form stiff peaks. Add yolks one at a time. Slowly fold in flour and milk.
- 3
Pour batter into prepared pan and bake until edges are golden brown, 40-45 minutes. Remove from oven and let cool on a rack.
- 4
For the topping: combine evaporated milk, sweetened condensed milk, regular milk, and sour cream (do not beat). Pour over cooled cake and let sit 20-30 minutes until absorbed.
- 5
For the meringue: combine sugar and water in a saucepan and let sit until sugar dissolves. Beat egg whites. Slowly pour sugar syrup over egg whites, beating constantly until meringue holds stiff peaks. Refrigerate.
- 6
Before serving, cut cake into squares and spread meringue over each. Garnish with fresh strawberries and mint leaves.