Authentic Tres Leches with Meringue Frosting!

I made this cake for my mom’s 56th birthday party and OMG did she love it! She is a die hard chocolate fan, even in cakes, but went crazy for this cake.

It is that good!

This recipe may seem like a biggie at first glance but it is extremely easy to make. If you haven’t had a tres leches cake this is the recipe to try and if you have had it before you know how divine this cake is!


YIELD: 8-10 servings   PREP TIME: 20 minutes   COOK TIME: 30 minutes   COOLING TIME: 4 hours or Overnight


For the Cake:

  • 5 large eggs, separated
  • 3/4 cup + 1/4 cup of granulated sugar
  • 1/3 cup whole milk
  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 200ml sweetened condensed milk
  • 200ml cream or whole milk
  • 130 ml evaporated milk

For the Frosting:

  • 3 egg whites
  • 3/4 cup + 2 tbsp sugar
  • 1/4 cup of water
  • Pinch of salt


  1. Preheat the oven to 175°C. Grease and flour your cake tin and set aside. In a mixing bowl cream the egg yolks along with the 3/4 cup of sugar until it turns into a pale mousse-like texture. Takes about 3-5 minutes. Use an electric mixer for fast results.
  2. In a separate clean bowl, with an electric mixer on low speed start whipping the egg whites to a soft peak. Takes about 2-3 minutes. Add the 1/4 cup of sugar. Whip the egg whites on high speed till it reaches stiff peaks, 5-7 minutes. Set aside.
  3. To the egg yolks mixture, add the milk and flour folding gently with a spatula. It is important to fold gently using a spatula to keep the air in the mixture. DO NOT WHISK IT.
  4. Once the flour is mixed, use the same motion to incorporate the egg whites, gently folding, trying to keep the mixture as airy as possible. Pour the cake mixture into the prepared cake tin and bake for 30 minutes.
  5. While the cake is baking, prepare the soaking mixture by mixing the condensed milk, evaporated milk and heavy cream.
  6. Remove the baked cake from the oven and let it cool for 20 minutes. Once cooled, use a fork to poke holes in the entire cake, especially the sides.
  7. Pour the milk mix over the cooled cake slowly. The cake will start soaking up the liquid.
  8. Refrigerate the cake overnight for best results.


  1. Before serving the cake start working on the frosting.
  2. Whisk the egg whites with 2 tbsp of sugar until soft peaks form. Set aside.
  3. In a medium saucepan, bring the sugar and water to a boil. Let it reach 248°F, takes 5-10 minutes.
  4. Once it reaches the temperature remove it from the heat and pour it in a steady stream into the egg whites mixture while whisking it constantly. It is best to do this with an electric mixer so the egg whites cook evenly.
  5. As you pour the hot sugar, you’ll start to notice the egg whites getting thick and glossy. Whisk until the entire sugar is added, 3-5 minutes.
  6. Frost the cake with the meringue to make peaks and valleys. These peaks and valleys get browned in the oven and give the cake a beautiful look.
  7. Put the cake in the oven, keeping it on broil, till the meringue is browned. Be careful to watch the meringue as it burns very fast. To avoid any disasters, keep the oven door open during this step.
  8. Serve the cake with fresh berries.

Note: The cake can be a tad sweet, feel free to reduce the amount of sugar if you like it that way. Tastes best when paired with tart berries.
If you don’t want to use the meringue frosting, whip heavy cream to stiff peaks and frost cake.


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