STORE LOCATOR | JOIN FOR FREE | facebook pintrest youtube

English | Español

x
Join the Nestlé Community!

Start enjoying these benefits today for FREE:

  • Save recipes to your Recipe Box
  • Rate and review recipes
  • Newsletters featuring new recipes, meal ideas, special offers and more
Already a member? Get Started

Recipe

Three Milk Cake - Pastel Tres Leches

184 Recipe Reviews |Rate this Recipe| 363 Saves

Savor this creamy Three Milk Cake - Pastel Tres Leches that will melt in your mouth. Three types of milk make this traditional cake of Latin origin an excellent way to impress your guests!

Three Milk Cake - Pastel Tres Leches
  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 12 servings
  • Difficulty: Challenging

Ingredients + Shopping List(Added To Shopping List)

Original reipce makes 2 dozen Change Servings

    CAKE

  • 6 large egg whites
  • 1/2 cup granulated sugar, divided
  • 6 large egg yolks
  • 1 cup all-purpose flour, sifted
  • CREAM

  • 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 1 can (7.6 fl. oz.) NESTLÉ Media Crema, or 1 cup heavy whipping cream
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1/4 cup brandy
  • 1 teaspoon vanilla extract
  • TOPPING

  • 1 cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract

Directions

FOR CAKE:
PREHEAT
oven to 375° F. Grease and flour 9-inch springform pan.

BEAT egg whites and 1/4 cup sugar in large mixer bowl until stiff peaks form. Combine egg yolks and remaining sugar in medium bowl; beat until light yellow in color. Fold egg white mixture and flour alternately into egg yolk mixture. Pour into prepared pan.

BAKE for 15 to 20 minutes or until just golden and wooden pick inserted in center comes out clean. Remove from oven to wire rack.

FOR CREAM:
COMBINE
sweetened condensed milk, media crema, evaporated milk, brandy and vanilla extract in medium bowl; stir well. Prick top of cake thoroughly with wooden pick. Pour 2 cups cream over cake. Spoon excess cream from side of pan over top of cake. Let stand for 30 minutes or until cake absorbs cream. Remove side of pan.

FOR TOPPING:
BEAT
cream, sugar and vanilla extract in small mixer bowl until stiff peaks form. Spread over top and sides of cake. Serve immediately with remaining cream.

Nutrition Facts

Amount Per Serving
Servings: 12 servings
Calories 390
Calories from Fat 180
%Daily Value*
Total Fat 20g 31%
Saturated Fat 12g 60%
Cholesterol 170mg 57%
Sodium 100mg 4%
Total Carbohydrate 40g 13%
Dietary Fiber 0g 0%
Sugars 31g
Protein 8g
Vitamin A 15%
Vitamin C 0%
Calcium 15%
Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet.
log in txtLoading throwing error
{{item.StarRating}} {{item.Count}}
{{item.ReviewerName}}

{{item.Review}}

View More Back to Top
    No reviews have been found. Be the first to rate and review this recipe!
  • Difficulty: Challenging

Rate this Recipe

Select a rating (required)

Please select a rating

What do you think about this recipe? (required)

Thank you!

Thank you for submitting your review!

Close