Tres leches cake

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Tres leches cake
TresLechesCake.jpg
Slice of tres leches cake
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]

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