Peruvian Tres Leches Cake

Name: Peruvian Tres Leches Cake
Total time: 15 min
Yield: 1 serving
Cuisine: Peruvian
Ingredients: 1 slice of sponge cake; 2 tablespoons evaporated milk; 2 tablespoons sweetened condensed milk; 2 tablespoons whole milk; 1/4 teaspoon vanilla extract; 1 tablespoon whipped cream (for topping); Fresh berries (for garnish)

Prev List Next

AI-generated image

15 minTotal time

easyDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

1 slice of sponge cake
2 tablespoons evaporated milk
2 tablespoons sweetened condensed milk
2 tablespoons whole milk
1/4 teaspoon vanilla extract
1 tablespoon whipped cream (for topping)
Fresh berries (for garnish)

Ingredient substitutions

Whole milk Use 2 tablespoons of 2% milk.
Vanilla extract Use an equal amount of vanilla bean paste.
Fresh berries Use an equal amount of sliced fresh strawberries.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein8 g

Carbohydrates56 g

Fat10 g

Fiber 1 g · Sugar 39 g · Sodium 240 mg

PDF Find nearby

Indulge in the rich, moist layers of this classic Peruvian dessert, soaked in three types of milk for a delightful sweetness. Perfect for satisfying your sweet tooth with a unique twist!

Dessert Peruvian

Steps

Begin by placing the slice of sponge cake in a shallow dish.
In a bowl, mix together the evaporated milk, sweetened condensed milk, whole milk, and vanilla extract.
Pour the milk mixture evenly over the sponge cake, allowing it to soak for at least 10 minutes.
Once soaked, top with whipped cream and garnish with fresh berries.
Serve chilled or at room temperature.

Tips for Peruvian Tres Leches Cake

A shallow dish helps the milk soak reach the cake evenly; a deep dish can leave the center less saturated.
The slice is ready when it feels tender and moist throughout but still holds its shape; too long a soak can make it fall apart.
For the neatest presentation, chill the soaked cake before adding the topping; add berries just before serving.