Mexican Tres Leches Cake (Pastel De 3 Leches)

Name: Mexican Tres Leches Cake (Pastel De 3 Leches)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 tablespoon all-purpose flour; 6 eggs, separated; 1/2 cup white sugar, divided; 1 cup self-rising flour; 1 lime, zested; 1 (14 ounce) can sweetened condensed milk; 1 (12 ounce) can evaporated milk; 1 cup heavy whipping cream; 1 teaspoon amaretto liqueur; Garnish:; 1 cup heavy whipping cream; 1 (4 ounce) container sliced peaches, drained; 1 teaspoon grated lime zest

Servings: persons

1 tablespoon butter
1 tablespoon all-purpose flour
6 eggs, separated
1/2 cup white sugar, divided
1 cup self-rising flour
1 lime, zested
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 cup heavy whipping cream
1 teaspoon amaretto liqueur
Garnish:
1 cup heavy whipping cream
1 (4 ounce) container sliced peaches, drained
1 teaspoon grated lime zest

1
Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch springform pan.
2
Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Clean beaters.
3
Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow. Fold egg yolks into egg white mixture using a spatula. Sift in flour and carefully fold into the batter; mix in zest of 1 lime. Pour batter into the prepared springform pan.
4
Bake in the preheated oven until edges pull away from the sides of the pan, about 30 minutes. Turn off oven but keep cake in the closed oven for an additional 20 minutes.
5
Prepare the '3 milks' while cake is resting in the oven. Combine condensed milk, evaporated milk, 1 cup heavy cream, and amaretto liqueur in a blender; blend until well combined.
6
Remove the cake from the springform pan and and place on a serving plate. Pierce the cake several times across the top with a fork. Pour the '3 milks' mixture over the cake. Refrigerate cake until cool and milk mixture has soaked in, about 1 hour.
7
Beat 1 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Garnish the top of the cake with whipped cream, peach slices, and 1 teaspoon lime zest.

908

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon butter, 1 tablespoon all-purpose flour, 6 eggs, separated, 1/2 cup white sugar, divided, and more.

Yes, Mexican Tres Leches Cake (Pastel De 3 Leches) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!