It is a delicious cake with a special syrup on it, and a meringue frosting. This cake requires refrigeration, and is served cold.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease and flour a 8 x 12 inch pan. Preheat the oven to 350 degrees F (175 degrees C).

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  • Separate 5 eggs, and beat the egg whites in a large mixing bowl. Add 1 cup sugar slowly to the egg whites, beating constantly. Add the yolks one by one, beating well after each addition. Stir in the 1 teaspoon vanilla. Sift the flour, and stir it into the egg mixture. Pour the batter into the prepared pan. Bake the cake for 20 minutes, or until done. Cool.

  • Blend the sweetened condensed milk, evaporated milk, milk, and 1 tablespoon vanilla. Pour this syrup over the cooled cake.

  • To make Meringue Frosting: Beat 3 egg whites to soft peaks. Gradually add 1 cup sugar, and beat until stiff peaks form. Stir in 1 teaspoon vanilla. Frost the cake.

Nutrition Facts

435 calories; 9.4 g total fat; 119 mg cholesterol; 310 mg sodium. 76.1 g carbohydrates; 12 g protein; Full Nutrition

Reviews (89)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/27/2007
Dealing with egg whites as icing: One reviewer said they don't use merengue for the frosting because of a distaste for raw eggs. I think a merengue frosting is necessary for this cake to be authentic--the merengue lightens the texture and is less sweet and rich than whipped cream (which is v. good also). So--the answer is to "cook" the merengue as in "Italian merengues." To do this you just heat to liquify a sugar syrup sugar & water. Then you slowly pour this boiling syrup into the eggs whites while you are whipping them. This cooks the whites but they still look like white fluffy clouds. Read More
(113)

Most helpful critical review

Rating: 2 stars
07/18/2005
Sorry but the meringue on this cake was very disappointing. It looked exactly like the restaurant tres leches but it was very sugary and gritty. I'm not sure how to fix the problem but I will definitely be looking for another recipe. Read More
(2)
107 Ratings
  • 5 star values: 73
  • 4 star values: 21
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 4
Rating: 5 stars
07/27/2007
Dealing with egg whites as icing: One reviewer said they don't use merengue for the frosting because of a distaste for raw eggs. I think a merengue frosting is necessary for this cake to be authentic--the merengue lightens the texture and is less sweet and rich than whipped cream (which is v. good also). So--the answer is to "cook" the merengue as in "Italian merengues." To do this you just heat to liquify a sugar syrup sugar & water. Then you slowly pour this boiling syrup into the eggs whites while you are whipping them. This cooks the whites but they still look like white fluffy clouds. Read More
(113)
Rating: 5 stars
07/27/2007
Dealing with egg whites as icing: One reviewer said they don't use merengue for the frosting because of a distaste for raw eggs. I think a merengue frosting is necessary for this cake to be authentic--the merengue lightens the texture and is less sweet and rich than whipped cream (which is v. good also). So--the answer is to "cook" the merengue as in "Italian merengues." To do this you just heat to liquify a sugar syrup sugar & water. Then you slowly pour this boiling syrup into the eggs whites while you are whipping them. This cooks the whites but they still look like white fluffy clouds. Read More
(113)
Rating: 4 stars
10/28/2003
A way to avoid having too much liquid is to pour the milk mixture over the cake as soon as the cake comes out of the oven. Hope this helps! Read More
(60)
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Rating: 5 stars
05/30/2004
This recipe is great. I make it in a 9x13 dish. When I take it out of the oven.I take a knife and skim off the skin(light brown part) while it is hot. While it is still warm pour your milk mixture over no need to poke holes put in fridge overnight. This cake gets better the longer it sits. I don't use merginue.Sometimes I use 2 cans of sweetened condensed milk and I cup of milk.I love it this way. Read More
(57)
Rating: 4 stars
02/18/2007
This recipe makes a very nice tres leche cake. As a variation try coconut milk as one of the three milks and then garnish the cake with seasonal fresh fruit and toasted coconut. However what is really special about this recipe is the cake part. It is easy to make avoids butter fat grams and can be used in a number of different desserts like trifle or all by itself. The ingredients are staples in most kitchens so it can be made spur of the moment. Thank you. Read More
(29)
Rating: 5 stars
08/29/2003
So delicious! I used a 9x13 pan and when I poured in the first batch of batter it seemed too little. I doubled the recipe for the cake itself and kept the "syrup" recipe the same. I would do this again because the cake ended up just as tall as a regular boxed cake mix and there was not an excess of syrup. I will difinitely make this one again! Read More
(25)
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Rating: 5 stars
12/20/2003
WOW... didn't know this would turn out as great as it did. I put together a Cinco de Mayo dinner and it was a wonderful ending to a fabulous evening. This is what I did after reading some of the reviews: I added a few wholes in the cooled cake before pouring the '3 milk' filling onto it and I also browned my meringue. Thanks for the recipe.:) Read More
(18)
Rating: 4 stars
02/05/2006
I tried it straight out of the oven after I poured the milks on it and really did not like it at all- but the next day after it sat in the fridge all night it tasted fantastic and my fiancee just loved it! It was kind of spongy and I wasn't sure if it was I beat the eggs too much or if it was suppose to be like that. I frosted it with whipping cream. I also noticed on another recipie that they added 1/3 cup milk and I wonder what that difference makes? If anyone know please post on the site or email me. Thanks! Read More
(15)
Rating: 4 stars
12/16/2003
It's a winner. However some family members found it a bit too sweet but most loved it. I had made it twice already. I think I would try it with less sugar perhaps 1/2 cup vs. 1 cup. Read More
(15)
Rating: 4 stars
11/02/2005
Skip the Meringue and top with strawberries the more the better! This cake is very rich and the strawberry just makes it amazing. Read More
(13)
Rating: 2 stars
07/18/2005
Sorry but the meringue on this cake was very disappointing. It looked exactly like the restaurant tres leches but it was very sugary and gritty. I'm not sure how to fix the problem but I will definitely be looking for another recipe. Read More
(2)