Tres Leches Panameño

Name: Tres Leches Panameño
Yield: 14
Cuisine: Panama
Ingredients: Plain flour — 190 g (6.5 oz); Baking powder — 1 tsp; Eggs, separated — 5; Sugar, divided — 200 g (7 oz); Milk — 80 ml (3 fl oz); Can evaporated milk — 350 g (12.3 oz); Can sweetened condensed milk — 395 g (14 oz); Cream — 120 ml (4 fl oz); Whipped cream, for topping — 360 ml (12 fl oz)

The Quirky Foodster Team

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Servings

Ingredients

Plain flour — 190 g (6.5 oz)
Baking powder — 1 tsp
Eggs, separated — 5
Sugar, divided — 200 g (7 oz)
Milk — 80 ml (3 fl oz)
Can evaporated milk — 350 g (12.3 oz)
Can sweetened condensed milk — 395 g (14 oz)
Cream — 120 ml (4 fl oz)
Whipped cream, for topping — 360 ml (12 fl oz)

Method

Preheat the oven to 180°C (350°F) and grease a baking dish.
Whisk the egg yolks with half the sugar until pale and thick.
In a separate bowl, whisk the egg whites to soft peaks, then gradually add the remaining sugar, whisking to stiff, glossy peaks.
Fold the flour and baking powder into the yolk mixture, alternating with the milk.
Gently fold in the whisked egg whites in batches, keeping as much air in the batter as possible.
Pour into the prepared dish and bake for 30–35 minutes until a skewer comes out clean.
Let the cake cool completely, then poke holes all over the surface with a fork.
Combine the evaporated milk, condensed milk and cream, then pour evenly over the cooled cake, allowing it to soak in fully.
Chill for at least 2 hours, then top generously with whipped cream before serving.

Introduction: A moist sponge cake soaked in three kinds of milk and topped with whipped cream, a beloved dessert served at Panamanian celebrations.

Cultural Background: Tres leches cake is enjoyed across Latin America, and in Panama it's a fixture of birthdays and family celebrations, its rich, milk-soaked sponge a much-anticipated festive treat.

Tips: Poke plenty of holes in the cooled cake so the milk mixture soaks in evenly throughout. Chill the soaked cake well before serving, as this allows the milk to fully absorb and the cake to set.

Variations: Add a little cinnamon to the milk mixture for extra warmth. Top with fresh fruit alongside the whipped cream for a festive presentation.

Storage: Store covered in the refrigerator for up to 4 days.

Reheating: This is a cold dessert and is not reheated.

FAQs:

Q: Why is the cake poked with holes?

A: This allows the three-milk mixture to soak fully into the sponge, giving the cake its signature moist, milky texture.

Q: Can this cake be made ahead?

A: Yes, it's often made a day ahead, as the flavour and texture improve once fully chilled and soaked.