Tres leches cake sits someplace on the intersection of custard and cake, its luscious texture capable of please lovers of each. In Spanish the dessert’s identify means “three milks,” referring to the mix of condensed milk, evaporated milk, and heavy whipping cream poured over the cake after it comes out of the oven. A number of Latin American communities, together with these from Mexico and Nicaragua, declare the dessert as their very own, however its origin story is murky at finest. The roots of milk cake will be traced again to medieval England, when cooks would usually soak stale cake to make trifle, extending its shelf life.
On this model from Alma, a now-closed Dallas space Mexican restaurant, an in any other case basic tres leches cake recipe features a fourth leche—entire milk—crushed into the sponge cake batter for good measure. The cake will take up a lot of the rum-laced soak for those who give it time, but when there’s any remaining sauce, spoon it excessive earlier than you serve it.
This tres leches cake is scrumptious as is, however if you wish to embellish it for a celebration, you would frost the highest of the cake with sweetened whipped cream or gild it with sliced strawberries, mangoes, or kiwis.
