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A slice of tres leches cake served in black dish with a strawberry.
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Venezuelan Tres Leches Cake

A fluffy genoise cake, soaked in a three-milk mixture and covered with soft meringue. A Venezuelan classic that came to stay and is enjoyed in the United States and beyond.
Prep Time20 minutes
Cook Time30 minutes
Refrigetate4 hours
Total Time4 hours 50 minutes
Course: Dessert
Cuisine: Venezuelan
Keyword: how to make Venezuelan tres leches, tres leches cake, Venezuelan tres leches, Venezuelan tres leches cake recipe
Servings: 12 people
Calories: 286kcal

Equipment

Ingredients

For the sponge cake

  • 5 large eggs at room temperature
  • 8 tablespoons (100 g) sugar
  • 15 tablespoons (120 g) all-purpose flour
  • 1 pinch salt
  • 1 teaspoon vanilla extract

For the three-milk mixture

  • 12 oz (1 ½ cups / 360 ml) evaporated milk
  • 1 can (aprox. 395 g) sweetened condensed milk
  • 1 cup (240 ml) regular whole milk

For the meringue

  • 4 egg whites at room temperature
  • ½ cup (100 g) sugar
  • Zest of 1 lime

Instructions

  • Grease with butter and flour a refractory mold. Preheat oven to 350°F (180°C).
  • In the bowl of a stand mixer with whisk attachment, beat the whole eggs with sugar and salt for 15 minutes at medium-high speed.
  • Add vanilla extract and beat for a few more seconds.
  • Incorporate the sifted flour gradually, with folding movements using a spatula.
  • Pour the mixture into the prepared pan and bake for 30 minutes, or until a toothpick inserted comes out clean.
  • Leave the cake in the pan and poke holes with a toothpick all over the surface.
  • Mix the three different types of milk in a large bowl and soak the cake while still warm. Refrigerate for at least 4 hours.
  • For the meringue, put the egg whites and sugar in a mixing bowl and place over a double boiler at medium speed, without the bowl touching the water.
  • Beat continuously until the sugar dissolves (touch the mixture with your fingers).
  • Transfer to the stand mixer and beat at medium-high speed until you achieve stiff peaks and silky meringue.
  • Cover the cake with the meringue and sprinkle lime zest on top. Serve cold.

Nutrition

Calories: 286kcal | Carbohydrates: 45g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 126mg | Potassium: 291mg | Fiber: 0.3g | Sugar: 38g | Vitamin A: 288IU | Vitamin C: 1mg | Calcium: 205mg | Iron: 1mg