I made a Tres Leches cake, and it was a hit! | Popular Costa Rican Dessert Recipe

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream adds richness while being dairy-free.

evaporated milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and suitable for lactose intolerance.

sweetened condensed milk

🥗Healthier: honey

💰Cheaper: sugar + water

Honey provides sweetness with fewer calories.

fresh fruit

🥗Healthier: dried fruit

💰Cheaper: canned fruit

Dried fruit is shelf-stable and adds natural sweetness.

Preheat the oven to 160 degrees Celsius (320 Fahrenheit).

Whisk 4 eggs until fluffy.

Add 1/2 cup sugar to the eggs and mix until white and creamy.

Gently fold in the all-purpose flour to the egg mixture.

Transfer the batter into a greased Pyrex glass baking sheet (approximately 30 centimeters).

Bake for 25 to 30 minutes until golden brown or a toothpick comes out clean.

Let the cake cool for about 1 hour.

Poke holes all over the cake to absorb the milk.

Mix together full fat cream, sweetened condensed milk, and evaporated milk.

Pour the milk mixture over the cake in parts to ensure absorption.

Chill the cake in the fridge for approximately 6 hours.

Prepare meringue topping by heating water and mixing 4 egg whites with sugar until dissolved.

Blend the egg whites and sugar mixture until fluffy, adding a splash of vanilla extract.

Spread the meringue on top of the chilled cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens