Tres leches cake
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This article needs additional citations for verification. (March 2013) |
 Slice of tres leches cake |
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| Origin | |
|---|---|
| Alternative name(s) | Pastel de tres leches, pan tres leches |
| Place of origin | Latin America |
| Creator(s) | Unknown |
| Details | |
| 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 [edit]
The cake is very popular in many parts of Latin America.[citation needed] The origins of the tres leches are disputed. [1]
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.[1] 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.
Notes [edit]
External links [edit]
- 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
