Gâteau Tres Leches
Génoise légère imbibée de trois laits (concentré, concentré sucré et entier), recouverte de crème fouettée et de cannelle. Servie fraîche.
Portions
Ingrédients
Nutrition
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Étapes
Prepare
Heat the oven to 180°C (350°F). Brush a 23 x 33cm baking dish with the butter or oil, then line the base with parchment paper.
- 1 tbsp butter or oil
- 1 sheet parchment paper
✅ C'est prêt quand : oven is fully preheated and the dish is evenly greased and lined with parchment
Beat the yolks
Beat the egg yolks with 150g of the sugar for 3-4 minutes, until pale and thick. Beat in the milk and vanilla, then gently fold in the flour, baking powder, and salt until just combined.
- 5 yolks egg yolks
- 150g sugar
- 80ml whole milk
- 1 tsp vanilla extract
- 150g plain flour
- 1½ tsp baking powder
- ¼ tsp salt
✅ C'est prêt quand : mixture is pale, thick, and leaves a ribbon trail when the beaters are lifted
Whip the whites
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Bake
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Soak
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Top and serve
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Prepare
Heat the oven to 180°C (350°F). Brush a 23 x 33cm baking dish with the butter or oil, then line the base with parchment paper.
- 1 tbsp butter or oil
- 1 sheet parchment paper
✅ C'est prêt quand : oven is fully preheated and the dish is evenly greased and lined with parchment
Beat the yolks
Beat the egg yolks with 150g of the sugar for 3-4 minutes, until pale and thick. Beat in the milk and vanilla, then gently fold in the flour, baking powder, and salt until just combined.
- 5 yolks egg yolks
- 150g sugar
- 80ml whole milk
- 1 tsp vanilla extract
- 150g plain flour
- 1½ tsp baking powder
- ¼ tsp salt
✅ C'est prêt quand : mixture is pale, thick, and leaves a ribbon trail when the beaters are lifted
Whip the whites
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Bake
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Soak
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Top and serve
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The Story Behind the Dish
Soaking cakes in liquid is an old European idea, but tres leches as we know it took off in Latin America in the 20th century. Its rise is often linked to recipes printed on cans of evaporated and condensed milk, which were widely sold across the region.
Mexico, Nicaragua and several other countries all claim it as their own, and it is a fixture of birthdays, weddings and family celebrations throughout Latin America.
⭐ Why It's Famous
Its magic is the texture: a sponge so light and airy that it soaks up three kinds of milk without falling apart.
💡 Fun Fact
Tres leches tastes better on day two — the longer it rests in the fridge, the more evenly the milks soak through.
Mexico and Central America
19.43°N, -99.13°W
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