Tres leches cake

Tres leches cake is a sponge cake that has been soaked in three types of milk, hence the name. It's popular in Argentina, as well as Mexico, Guatemala, and other parts of Central and South America, and it's on many Salvadorian menus.

A soft sponge is used to make the cake, which is then soaked in evaporated milk, condensed milk, and whole milk to give it its signature moist texture. A thick layer of whipped cream is then applied to the cake.

While the recipe is straightforward, the mix, thickness, and preparation and use of each of these three milks influences how light or heavy the cake will be. In Argentina, dulce de leche is sometimes used, and the cake is sometimes prepared into a layer cake with cream in between layers of sponge cake.

Did you know that the origins of the cake are a mystery? In the 1940s, Nestle had recipes for it on its condensed milk pots? This most likely expanded the cuisine throughout Latin America, where the business had established local subsidiaries. More information regarding the origins of this cake and how it travelled over the Americas can be found here.