Tres leches cake sits someplace at the intersection of custard and cake, its beautiful texture ready to delight fanatics of both. In Spanish the dessert’s title technique “three milks,” referring to the condensed milk, evaporated milk, and heavy whipping cream that internet poured over the cake after it’s cooled to room temperature. Several Latin American communities, including those from Mexico and Nicaragua, claim the dessert as their own, however its foundation legend is gloomy at easiest. The roots of tres leches will doubtless be traced help to medieval England, when cooks would assuredly soak veteran cake to originate trifle, extending its shelf life.
On this version from (now closed) Mexican restaurant Alma in Dallas, the otherwise traditional tres leches cake recipe choices a fourth leche—whole milk—which is overwhelmed into the sponge cake batter for real measure. The cake will absorb many of the rum-laced soak whilst you happen to provide it time, however if there’s any last sauce, spoon it over the head sooner than you help it.
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