Tres leches

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Tres leches, Mexican milk pie
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Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Category: desserts, baking

Cuisine: Mexican

Servings: 10 pieces

Tres leches, Mexican milk pie

Milk pie, it sounds a bit weird, right? But bake it, and you will not be disappointed. It is soft, and moist, and creamy. And it is very easy to make…..


  • 1 springform, 20 – 22 cm diameter
  • 150 grams all purpose flour
  • 220 grams sugar
  • 2 teaspoons baking powder
  • 3 eggs
  • 60 ml milk
  • 1 vanilla pod
  • 1 can condensed milk
  • 185 ml evaporated milk, unsweetened
  • 200 ml single cream
  • whipped cream to serve on the side (optional)


  1. Preheat the oven at 180 degrees
  2. Grease the springform, do not use baking paper!
  3. Sift flour and baking powder in a bowl
  4. Seperate the eggs
  5. Beat the egg whites to soft peaks
  6. Add the sugar, bit by bit until the mixture is thick and shining
  7. Now add the yolks 1 by 1, while you continue beating
  8. Stop beating and carefully fold 1/3 of the flour into the mix
  9. Now add half of the (normal) milk, then another 1/3 of the flour, the rest of the milk, and finally the last 1/3 of the flour. Keep gently folding, do not stir!
  10. Add the seeds of the vanilla pod
  11. Put in the springform and put in the oven for 30 minutes. The cake is ready when you insert a fork and it comes out clean
  12. Leave to cool for 10 minutes or so, meanwhile stir the condensed milk, the cream and the evaporated milk together
  13. Take a fork or a cocktail pick and prick holes all over the surface of the cake
  14. Slowly pour the milk mixture over the top, give it a chance to be absorbed before adding more
  15. You can pour everything over, or you can keep a bit of the mixture aside to serve with the cake


this cake is even better the next day, so it is great to make it a day before and leave it overnight in the fridge. Always serve at room temperature though. But of course you can also just dig in and finish it the same day….:)

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