Tres Leches: The authentic traditional Peruvian cake. Try it!

Tres Leches is a popular dessert in Latin America. And Peru couldn't be left out. Discover its origins, learn how to prepare it, and explore where to try it.

Tres leches in abundant milk juice, topped with a very appetizing meringue

Tres Leches: The authentic traditional Peruvian cake. Try it! Image credits to goodNes.com

Origin of Tres Leches

Tres Leches has a soft texture and pleasant flavors that make it one of the most sought-after Peruvian pastries. That's reason enough for us to share its most prized ingredients and the step-by-step instructions for preparing it, just as it is in the most prestigious restaurants and popular dessert shops in Peru.

Tres leches is a dessert with many versions of its origins. Various sources claim that it originated in Nicaragua; others claim it originated in Mexico. Another version claims the method of soaking this cake in milk dates back to medieval Britain, more than five centuries ago. Long before the invention of refrigerators, pastry chefs in that part of the world invented a way to prevent their cakes from drying out. They soaked the sponge cakes made the day before in cream and alcohol. In this case, they used brandy or sherry, while in others, they used rum or cognac.

History of the Tres Leches Dessert

Tres leches originated in the 17th century, when British colonizers in the Americas developed the innovative method of soaking sponge cake. Thus, in some countries, such as present-day Nicaragua, these liqueurs were replaced by at least one type of fresh milk.
Beginning in 1936, a trade agreement between the United States and Nicaragua reduced taxes on dairy products from North America. Thus, condensed and evaporated milk became more readily available. So, cooking enthusiasts began to experiment, which led to the creation of the first official tres leches cake. As early as 1930, the Nestlé company began printing the tres leches dessert recipe on its cans of evaporated and condensed milk. This was a fundamental contribution to the dessert's popularity. This is how Peru adapted the traditional methods of preparing this dessert, incorporating its own unique creations.

Peruvian Tres Leches Recipe

Ingredients

Four eggs.
Two cups all-purpose wheat flour.
One cup of white sugar.
1 can evaporate milk.
One can condensed milk.
1 can use heavy cream.
One teaspoon vanilla extract.
Whipped cream or meringue

Preparation

Separate the egg whites from the yolks and beat them until stiff, glossy peaks form. Then mix them with the sugar until they turn white and increase in volume.
To this mixture, add the sifted flour little by little, alternating with the vanilla extract.
Then, using delicate, circular movements, add the beaten egg white to retain the air it absorbs.
This ensures a soft and fluffy cake.
Pour the mixture into a previously greased and floured baking dish. Then bake in a preheated oven at 180°C for 25-30 minutes, or until a knife or toothpick inserted comes out completely clean.
While the cake is baking, mix the evaporated milk, condensed milk, and heavy cream in a bowl.
You can flavor this mixture with a touch of vanilla essence or, if you prefer, with a touch of pisco or rum.
Once the cake is out of the oven and at room temperature, pierce it with small holes using a fork. Then sprinkle the tres leches mixture on top.
The traditional way to decorate this dessert in Peru includes a delicate and generous meringue.
Finally, you can serve it at room temperature or slightly chilled.

Where to eat tres leches cake.

In Lima

Panchita: Specializes in highlighting Lima's traditions and the best of its colonial heritage. You can find it at 298 2 de Mayo Street, Miraflores 15074, Lima.