Pastel de Tres Leches

Tres Leches Cake is basically a spongy chiffon cake soaked in sweet milk. Plan on making it a day or at least several hours before you want to serve it. It will keep in the fridge. This recipe will dirty every dish you own, but it’s a super tasty classic Cuban dessert!


Cake Batter

2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon salt


2 cups sugar

2 teaspoons vanilla extract

1/2 cup “milk”**


Whites: 1 and 1/8 cup aquafaba (chickpea liquid), pinch cream of tartar (later)

Yolks: blend  2/3 cup silken tofu and 2 tablespoons melted Earth Balance very smoothly


Melt some Earth Balance. Take out a half cup measuring cup. Pour in mostly milk then about a tablespoon of the Earth Balance.

Soaking Milk

1 and 1/2 cups plain unsweetened soymilk

1 cup almond milk

2 cups cashew milk (if you don’t have any blend soaked (or boiled and simmered) cashews with water)

2 tablespoons light rum

2 cups sugar

1/2 cup or one stick melted Earth Balance



First get started on the soaking milk, as soon as possible.

Soaking Milk

Combine all soaking milk ingredients in a large pot and cook on medium heat for at least on hour, stirring occasionally.


Preheat oven and grease and flour a 9×13 inch baking dish.

In a small bowl, sift together cake flour, baking powder and salt.

In a larger bowl, cream egg yolks, sugar and vanilla extract with a standing mixer until smooth and aerated.

Slowly add milk while continuing to mix.

Add flour mixture a little bit at a time, mixing between. Beat with electric mixer until smooth and incorporated.

(Do this last so meringue doesn’t start to dissolve) In a standing mixer, beat egg whites until foamy. Add cream of tartar then continue to beat until stiff peaks form.

Fold meringue into cake batter gently and a little bit at a time. (Add a fourth of the egg whites to the batter, fold, add another fourth, fold . . . ) (Folding is different from mixing! Look it up if you’re not familiar! Otherwise your batter will collapse).

Pour batter into tray.

Bake cake for about 35-40 minutes. Toothpick should be clean-ish but not perfect.

Let cake cool for 20 minutes.

Flip cake over onto a slightly larger baking tray.

Prick all over as thoroughly as you can with a toothpick.

Ladle soaking milk over cake, prick cake with fork a bunch of times. Ladle more milk.

Cover with baking tray and put in fridge for at least three hours.







[adapted from]


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s