Tres leches cake
|This article needs additional citations for verification. (March 2013)|
|Tres leches cake|
|Alternative names||Torta de tres leches, pan tres leches|
|Type||Sponge cake (or butter cake)|
|Main ingredients||Cake base; evaporated milk, condensed milk, heavy cream|
|Cookbook:Tres leches cake Tres leches cake|
A tres leches cake, or torta de tres leches (from Spanish, "three milks cake"), or pan tres leches ("three milks bread"), is a sponge cake—in some recipes, a butter cake—soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream.
When butter is not used, the Tres Leches is a very light cake, with many air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk.
Popularity and origins
The cake is popular in Central and South America, North America and many parts of the Caribbean. The origins of the tres leches are disputed, however the idea for creating a cake soaked in a liquid is most likely of Medieval European origin, as similar cakes, such as British Trifle and rum cake, and tiramisu from Italy, use this method. Recipes for soaked-cake desserts were seen in Mexico as early as the 19th century, likely a result of the large cross-cultural transfer which took place between Europe and the Americas. Recipes appeared on Nestlé condensed milk can labels in the 1940s, which may explain the cake's widely disseminated popularity throughout Latin America as the company had created subsidiaries in Argentina, Chile, Cuba, Mexico and Venezuela in the 1930s.
- Higuera McMahon, Jacqueline (8 August 2007). "Tres Leches cake goes one better". SFGate. Retrieved 19 January 2014.
- Pack, MM (13 February 2004). "Got Milk? On the trail of pastel de tres leches". Austin Chronicle. Retrieved 19 January 2014.
- Nestlé S.A. http://www.company-histories.com/Nestle-SA-Company-History.html Retrieved 19 February 2014