Tres leches cake
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Slice of tres leches cake
|Alternative name(s)||Pastel de tres leches, pan tres leches|
|Place of origin||Latin America|
|Type||Sponge cake (or butter cake)|
|Main ingredient(s)||Cake base; evaporated milk, condensed milk, heavy cream|
A tres leches cake, or pastel 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 whole milk.
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 Nestlé company also claims to have helped the tres leches recipe evolve, during World War II. The idea for creating a cake soaked in a liquid is most likely of European origin, as similar cakes, such as British rum cake and tiramisu from Italy, use this method. In 2004, the ice cream company Häagen-Dazs for a limited time released a tres leches-flavored ice cream, containing pieces of rum-soaked tres leches in a sweet-cream ice cream.
- Tres Leches recipe Cuban version
- Tres Leches recipe Dominican version
- Tres Leches recipe Mexican version
- Tres Leches recipe Nicaraguan version
- Tres Leches recipe Peruvian version
- Tres Leches recipe Good Eats version from episode "Milk Made", aired June 6, 2007