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 condensed milk, evaporated milk, and heavy whipping cream that get poured over the cake after it’s cooled to room temperature. 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 greatest. The roots of tres leches might be traced again to Medieval England, when cooks would typically soak stale cake to make trifle, extending its shelf life.
On this model from (now closed) Mexican restaurant Alma in Dallas, Texas, the in any other case basic tres leches cake recipe features a fourth leche—entire milk—which is crushed into the sponge cake batter for good measure. The cake will take in many of the rum-laced soak if you happen to give it time, but when there’s any remaining sauce, spoon it excessive earlier than you serve it.
Editor’s be aware: This recipe was initially printed in our July 2012 difficulty and first appeared on-line in June 2012.