Pastel de tres leches Mexican‑style with cinnamon Recipe
Pastel de tres leches is the famous, very moist cake soaked with a mixture of three kinds of milk, popular at birthday and family parties all over Latin America. In the Mexican version it’s often flavored with cinnamon and topped with whipped cream. It tastes like a cross between sponge cake, custard and a milky dessert – perfect for those who love really wet cakes.
Pastel de tres leches is a cake you almost drink rather than eat – the delicate sponge soaks up the mixture of three kinds of milk like a sponge, so every bite is moist right to the center. The cinnamon version smells like a Mexican bakery: vanilla, milk and warm spice create something between a milk pudding, custard and cake. No wonder it’s a staple of birthday tables and family celebrations in Mexico.
Chef's tips
The key is very well‑whipped egg whites and gently folding them into the rest of the batter – don’t use a mixer for this, only a spatula, moving from bottom to top, otherwise the sponge won’t rise and won’t absorb the milk. After baking, be sure to prick the cake densely, all the way to the bottom of the pan; if you make too few holes, the milk will pool only on top. Pour the three‑milk mixture slowly, in several rounds, waiting for each portion to soak in instead of pouring it all at once.
How to serve
This cake tastes best well chilled, straight from the fridge, with a thick layer of whipped cream and a generous pinch of cinnamon on top. It pairs beautifully with strong stovetop coffee or espresso, and for children – with a glass of cold milk or cocoa. At my place it usually appears at bigger home parties, because you can make it the day before and easily cut it into even squares just before the guests arrive.
Ingredients
- eggs - 5 piece
- sugar - 150 g
- wheat flour - 150 g
- baking powder - 1 teaspoon
- milk - 200 ml
- sweetened condensed milk - 200 ml
- unsweetened condensed milk - 200 ml
- cream - 250 ml
- vanilla - 1 teaspoon
- cinnamon - 1 teaspoon
- salt - 0.25 teaspoon
Preparation
- Preheat the oven to 180°C (top and bottom heat). Line a rectangular baking pan about 20×30 cm with baking paper or grease it with butter and dust with flour.
- Separate the egg whites from the yolks. Beat the whites with a mixer until stiff, gradually adding half of the sugar (75 g) at the end, until the meringue is thick and glossy.
- In a separate bowl, beat the yolks with the remaining sugar until pale and fluffy, add the vanilla and 50 ml of milk and mix briefly.
- Sift the flour with the baking powder and salt into the yolk mixture, gently fold with a spatula, pouring in the rest of the milk until you get a smooth batter.
- Add the beaten egg whites to the batter in three batches, gently folding with a spatula from bottom to top each time so you don’t deflate the foam.
- Pour the batter into the prepared pan, smooth the top and bake for 25–30 minutes, until the top is lightly golden and a skewer inserted in the center comes out dry.
- Remove the baked cake from the oven and leave it in the pan. When it has cooled slightly (after about 10 minutes), prick it all over the surface with a toothpick or skewer.
- In a bowl, mix the sweetened condensed milk, unsweetened condensed milk and 150 ml regular milk until you have a uniform mixture.
- Slowly pour the three‑milk mixture over the cake, spreading it evenly over the entire surface; the cake will gradually absorb it.
- Cover the pan with plastic wrap and refrigerate for at least 3 hours, preferably overnight, so the cake can soak thoroughly.
- Before serving, whip the cream to stiff peaks; you can add 1–2 tablespoons of sugar if you like a sweeter topping.
- Spread the whipped cream over the chilled cake and sprinkle evenly with ground cinnamon. Cut into squares and serve well chilled.
Storage
Store the cake covered in the fridge and eat within 2–3 days. If possible, keep the part without whipped cream undecorated and add the cream just before serving so the topping stays fresh and airy.
