One of our favorite desserts and one we buy often is Tres Leches, or Three-Milk Cake, a Mexican delicacy that can be found in basically any store in our area. Growing up in Chicago, I was exposed to lots of different cuisines and over the years find myself gravitating and enjoying Balkan, Mexican, and various Asian dishes the most. Every time I visited back home, I saw this specific cake, although slightly different with caramel on top, all across pastry shops. I never knew Tri Leće was just as popular back home! And while the recipe I’m sharing today for Tri Lece is slightly different than the authentic Mexican version I make, it still has the same flavor.
When I make Tri Leće I buy the pre-made caramel that goes on top. It’s easier, quicker, and has a unique flavor that makes it the Balkan-style version that we all know best. On days that I want the Mexican version of this dish, I will top with whipped cream and strawberries, and I’ll use evaporated milk in place of the heavy cream. Whichever version you decide to make, I guarantee it will be a new favorite.
This is very reminiscent of my Koh recipe, although Koh only uses one milk and not three. Whether I make this Tri Leće or I make Koh, there are never any leftovers which says a lot. In this house anyway. It’s perfect for warmer days when you need something sweet, light, and refreshing. Hope you give it a try soon!
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Tri Leće/Balkan-Style Three Milk Cake-Tres Leches
Course: DessertCuisine: Balkan, Mexican8
servings30
minutes30
minutesA Balkan twist on the Mexican Tres Leches cake!
Ingredients
6 eggs (whites and yolks separated)
1/2 cup (100 g) sugar
1 tablespoon vanilla sugar (1 kesica)
1.5 cups (200 g) all-purpose flour
1 teaspoon (3 g) baking powder
3 cups (700 ml) whole milk
1 pint (473 ml) heavy whipping cream (slatka pavlaka)
1 can (400 g) sweetened condensed milk
1 tablespoon (15 ml) vanilla extract
- Also
Caramel sauce for Tri Leche cakes
Directions
- Preheat oven to 350 F/175 C and spray a 9×13 baking pan with nonstick baking or cooking spray. Set aside.
- Combine your sugars in a small bowl and set aside. Combine your flour and baking powder in another bowl and set aside.
- In a large mixing bowl, begin to whip the egg whites to a foamy consistency with a stand or hand mixer. Once the egg whites come to a soft peak, add 1/3 of the sugars, continue whisking, add another 1/3 of the sugar, whisk, and add the last of the sugar. Whip until all the sugar is dissolved and the egg whites are nice and shiny.
- Once the egg whites are ready, reduce the speed of your mixer and begin adding in the egg yolks one at a time. Whisk to incorporate and then add in the remaining yolks until fully combined. Turn off mixer.
- Scrap the bottom and sides of the bowl and then turn the mixer on to the lowest speed. Add in the flour and baking powder mixture a little at a time until fully combined. Turn off mixer, scrap the bottom and sides of the bowl, and then pour the batter into your prepared baking pan. Smooth the surface and bake at 350 F/ 175 C until firm and golden brown on top.
- While the cake is baking, combine the whole milk, heavy cream, and condensed milk into a large measuring cup or bowl. Add in the vanilla extract and whisk until all of the condensed milk is dissolved. Set aside.
- When the cake is done, turn off the oven and allow the cake to cool for 15 minutes. Using a small knife or a fork, poke some holes on top of the cake to help with milk absorption.
- After 15 minutes pour all of the milk across the top of the cake. It will look like it’s too much but rest assured it will be absorbed over time with a little left on the bottom for spooning over each serving.
- Allow the cake to rest on the countertop until about half of the milk has been absorbed. Next, carefully spread the caramel across the top. Use as much or as little as you’d like.
- Transfer to the refrigerator to cool uncovered for at least 2 hours. Enjoy cold.
