No image available
Member recipe

Pastel Tres Leches

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Member recipe by


Serves 8

This is a part dry, part moist Mexican cake made with three types of milk.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 200g (7 oz) caster sugar
  • 5 egg yolks
  • 5 egg whites
  • 5 tbsp milk
  • 1 tsp vanilla extract
  • 125g (4 1/4 oz) plain flour
  • 1 1/2 tsp baking powder
  • 1 (397g) tin sweetened condensed milk
  • 1 (410g) tin evaporated milk
  • 600ml (1 pint) double cream
  • 10 glace cherries


    1. Preheat oven to 180C/160C fan. Butter and flour bottom of a 23cm springform cake tin.
    2. Beat the egg yolks with 150g sugar until light in colour and doubled in volume. Stir in milk, vanilla, flour and baking powder.
    3. In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 50g sugar. Beat until firm but not dry. Fold egg whites into yolk mixture. Pour into prepared tin.
    4. Bake at 180 C for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.
    5. Loosen edge of cake with knife before removing side of tin. Cool cake completely; place on a deep serving plate. Use a two prong meat fork or cake tester to pierce surface of cake.
    6. Mix together condensed milk, evaporated milk and 4 tablespoons of the double cream. Discard 250ml of the measured milk mixture or cover and refrigerate. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining double cream until it thickens and reaches spreading consistency. Ice cake with whipped cream and garnish with cherries.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.