Pastel de Tres Leches



For the sponge cake:

For the three milks sauce:

For the frosting:


For the sponge cake:

Grease with baking spray a baking dish, set aside.

In a large bowl, sift together the flour and the baking powder, set aside.

In another bowl beat the egg whites until foamy, add the sugar little by little, keeping mixing all the way until the mix forms soft peaks.

Add the egg yolks, one by one mixing good after each add. Add the vanilla add mix well.

Little by little add the flour mixture without overbeat the mixture.

Pour the batter into the baking dish and bake on a previously pre-heated oven at 180°C for 30 minutes or until prick with a toothpick it comes out clean.

Set aside to cool down.

For the three milks sauce:

Mix together all the ingredients in a bowl, set aside.

When the cake is cooled down, pierce all over with a fork, then pour the three milks mixture over the whole cake and refrigerate it for around 8 hours or until the liquid is

completely absorbed and the cake is well chilled.

For the frosting:

In a bowl beat together the egg whites with the cream of tartar until stiff peaks are formed, add little by little the sugar and the vanilla keeping mixing until getting stiff peaks.

Spread the frosting over the cake and refrigerate until ready to serve (leftovers from the cake must be keep refrigerated).