Ecuadorian Tres Leches Cake

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A beloved Ecuadorian celebration cake, this version features a tender vanilla sponge soaked in a mixture of evaporated milk, sweetened condensed milk, and heavy cream, then crowned with billowy Italian meringue that is lightly torched until golden. Served cold, each forkful is creamy, milky, and delicately sweet.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 15 gFat
• 8 gSaturated Fat
• 62 gCarbs
• 1 gFiber
• 48 gSugar
• 9 gProtein
• 190 mgSodium
• 280 mgPotassium
• 220 mgCalcium
• 1.5 mgIron
• 1 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the sponge cake

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 5 large eggs, separated, at room temperature
• 1 cup granulated sugar, divided
• 1/3 cup whole milk
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract

For the three-milk soak

• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1 cup heavy cream or whole milk
• 2 tablespoons dark rum or aguardiente (optional)
• 1 teaspoon vanilla extract

For the meringue topping

• 4 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1 cup granulated sugar
• 1/3 cup water
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch glass baking dish and dust lightly with flour.
2. In a clean bowl, beat the egg whites with cream of tartar until foamy, then gradually add 1/2 cup sugar and beat to stiff, glossy peaks; set aside.
3. In a separate large bowl, whisk the egg yolks with the remaining 1/2 cup sugar until pale and thick, about 3 minutes. Beat in the melted butter, milk, and vanilla until smooth.
4. Sift the flour, baking powder, and salt over the yolk mixture and fold gently with a spatula until just combined. Carefully fold in the beaten whites in three additions, keeping the batter airy.
5. Pour the batter into the prepared dish and bake for 28 to 32 minutes, until the top is golden and a toothpick comes out clean. Cool in the pan for 10 minutes.
6. While the cake is still warm, poke holes all over with a skewer. Whisk together the evaporated milk, sweetened condensed milk, heavy cream, rum, and vanilla, then slowly and evenly pour the mixture over the cake. Refrigerate uncovered for at least 1 hour to absorb.
7. Make the meringue: combine sugar and water in a small saucepan, bring to a simmer, and cook until the syrup reaches 240°F (115°C). Meanwhile, beat the egg whites to soft peaks. With the mixer running, slowly stream in the hot syrup, then beat on high until the meringue is thick, glossy, and the bowl feels cool, about 5 minutes. Beat in the vanilla.
8. Spread the meringue over the chilled cake, creating soft peaks with the back of a spoon. Toast the meringue with a kitchen torch until lightly golden, or broil for 1 to 2 minutes watching carefully.
9. Refrigerate the cake for at least 4 hours or overnight for the cleanest slices, then serve cold in squares.

Cook’s Notes

• Use room-temperature eggs for the best volume in both the sponge and the meringue.
• A glass baking dish lets you see how evenly the milk soak is absorbed and shows off the layered effect when served.
• Make the cake a day ahead; the flavors meld and the texture becomes even creamier overnight.
• If you do not have a kitchen torch, place the cake on the top rack under the broiler for 1 to 2 minutes, watching closely to avoid burning the meringue.
• For a non-alcoholic version, simply omit the rum; a teaspoon of almond extract added to the soak also works beautifully.

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