Nicaraguan Tres Leches Cake



Nicaraguan Tres Leches Cake


9 eggs, separated

2 cups sugar

1 teaspoon vanilla

1/2 cup milk

2 cups all-purpose flour

1 tablespoon baking powder


3 egg yolks

1 (12-ounce) can evaporated milk

1 (14-ounce) can sweetened condensed milk

1 pint heavy cream

1 teaspoon vanilla

1 tablespoon rum or liqueur (optional)


1 cup light corn syrup

11/2 cups sugar

3 egg whites

Generously grease a 9- by-13-inch pan. Heat oven to 350 degrees.

Beat the 9 egg whites until stiff; set aside. Beat the sugar with the 9 egg yolks until light, about 3 minutes. Beat in the vanilla and milk, then the flour and finally the baking powder. Fold egg whites into the batter. Pour into prepared pan, and bake 30 to 40 minutes, until cake springs back when lightly touched in center. Set aside on a cooling rack. (It’s OK if cake falls somewhat.)

To make the filling, beat the 3 egg yolks for 1 minute at high speed with an electric mixer. (Use pasteurized eggs if salmonella is a concern.) Add the evaporated and condensed milks, the cream, vanilla and rum. Beat well.

When the cake has cooled, pierce the top all over with a fork or skewer. Slowly pour the filling mixture onto the cake, allowing it to soak in without running over the sides.

To make the meringue, mix 1/2 cup water, corn syrup and sugar in a heavy saucepan and bring to a boil over medium high heat. Cook until mixture reaches 227 degrees on a thermometer, or will spin a thread when drizzled from a spoon (about 30 minutes). Beat egg whites until very stiff. Slowly beat syrup into egg whites, whisking constantly while pouring syrup in a steady stream. Allow to cool slightly, then spread on top and sides of cake. Refrigerate cake at least 2 hours; it should be served very cold. Makes 20 servings.

Per serving: 195 calories (40 percent from fat), 8.9 g fat (5.5 g saturated, 2.6 g monounsaturated), 33 mg cholesterol, 1 g protein, 29 g carbohydrates, 0 g fiber, 29 mg sodium.

Read more Recipes stories from the Miami Herald

Miami Herald

Join the

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category