Venezuela · South America
Torta Tres Leches
A Venezuelan sponge that soaks up three milks to a perfectly timed saturation.
Venezuelan tres lechestorta de tres leches
The Chemistry in This Bake
Soaking the baked sponge in three milks and timing how long it's left to absorb.
Learn the full technique →Ingredients
- Eggs
- Sugar
- All-purpose flour
- Baking powder
- Sweetened condensed milk
- Evaporated milk
- Heavy cream
- Vanilla extract
- Whipped cream (for topping)
Method
Beat eggs and sugar to ribbon stage and fold in sifted flour and baking powder.
Bake at 180 °C until springy, then cool 15 minutes.
Pierce the sponge thoroughly with a skewer.
Combine the three milks and pour evenly over the cake.
Refrigerate at least 4 hours, checking that the milk has absorbed evenly.
Cover with whipped cream before serving.