TRES LECHES: The cake famous for being the juiciest in the world!

Ingredients

For the sponge cake:

• 6 eggs
• 100 g sugar
• 200 g flour
• ½ packet baking powder
• 1 packet vanilla sugar

For soaking the sponge cake:

• 400 ml heavy cream
• 300 ml condensed milk
• 800 ml regular milk

For the topping:

• 300 g caramel cream

Preparation:

Beat the egg whites, gradually adding sugar and vanilla sugar. Once well whipped, add the egg yolks one by one, mixing gently.

Slowly incorporate the flour mixed with baking powder. When adding the flour, set the mixer to the lowest speed and mix gently.

Pour the batter into a baking tray lined with parchment paper and bake for about 20-25 minutes at 180°C.

Let the sponge cake cool slightly, then remove it from the tray and poke holes all over with a knife.

Pour the heavy cream into the tray, then place the sponge cake back in, upside down (the top side should now be facing down). Let it sit for about 10 minutes.

Mix the regular milk with the condensed milk and pour it over the sponge cake. Allow it to absorb well before spreading the caramel cream on top.

Chill thoroughly before serving and enjoy this delightful dessert.

Note: For this cake, it is very important to use a high-quality caramel cream, as it is the key ingredient for the best flavor. I use a professional pastry caramel in a 500 g tub. The baking tray I used is 20×30 cm.

Enjoy preparing and savoring this fantastic cake!