how to make pastel de tres leches (three milk cake)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat oven to 350°F (175°C).

Grease a 9-inch round cake pan with non-stick baking spray that contains butter and flour.

In a bowl, separate 5 eggs into egg whites and yolks.

Whip the egg whites until frothy, then add 1/4 cup of sugar and continue whipping until stiff peaks form (about 2-3 minutes).

Transfer the whipped egg whites to another bowl.

In the same bowl, add the egg yolks and whip for 2 minutes until frothy.

Add the remaining 3/4 cup of sugar to the egg yolks and whisk for another 2 minutes until pale in color.

Add 1/3 cup of whole milk and 1 teaspoon of vanilla extract to the egg yolk mixture and whisk for about 1 minute.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the egg mixture, alternating with a third of the whipped egg whites, mixing until just combined.

Fold in the remaining egg whites gently using a spatula to maintain fluffiness.

Pour the batter into the prepared cake pan and tap it gently to remove air pockets.

Bake in the preheated oven for 20-30 minutes, checking with a toothpick for doneness.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack and cool for an additional 30 minutes.

Poke holes all over the cooled cake with a fork or skewer to allow the milk mixture to soak in.

In a bowl, combine 1 cup of whole milk, 1 can of evaporated milk, and 1 can of sweetened condensed milk, adding a teaspoon of vanilla extract to the whole milk.

Whisk the milk mixture until combined and pour it over the cake, allowing it to soak in.

Refrigerate the cake for at least 2 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens