In Ecuador tres leches is often featured at the cafecito, a light meal served around 4 or 5 pm, with tea or coffee. The cake is soaked in three milks: evaporated milk, condensed milk, and heavy cream (or whole milk), hence its name. The origin of the dessert is controversial. No one agrees on where or when it was first made.
The preparation is a bit involved, but the result is a refreshing, moist cake. (To reduce the preparation time, you can buy a pound cake and simply add the syrup and topping.) In some countries, such as Ecuador, the syrup is sold commercially in boxes similar to milk containers. Some recipes in the region add a cup of rum to the milk mixture.
The recipe itself is neutral enough in taste to handle a touch of flamboyance. It can be lightly dusted with ground cinnamon or instant coffee. Berries or bananas can be layered beneath the cake mixture and placed atop the meringue. Toasted coconut or chocolate shavings can be sprinkled on top. Caramel sauce can also be drizzled over the topping. Aficionados of the dessert, however, insist that it should be eaten without any embellishments, in its pure, and milk-rich form.
This recipe is adapted from the recipe traditionally made in Ecuador. It is great for high-altitude cooking, since it doesn’t matter if the cake turns out a bit dry.
Ingredients
Cake
- 6 eggs, separated
- ¾ c. sugar
- 1 c. flour
Syrup
- 1 can (410 g) evaporated milk
- 1 can (400 g) condensed milk
- 295 g heavy cream or whole milk
Topping
- 3 egg whites
- 3 tbs. sugar
Procedure
Cake
1. Preheat oven to 375°F (190°C). Grease and flour a 9x13 in. pan.
2. Beat the egg whites in a clean metal bowl until stiff peaks form. For best results, use cold egg whites directly from the refrigerator.
3. Beat the egg yolks and sugar in a separate bowl until it forms a creamy yellow mixture.
4. Stir the flour and sugar together in another bowl.
5. Add the egg yolk mixture to the dry ingredients and blend thoroughly by hand.
6. Fold the whipped egg whites into the creamed mixture with large, gentle strokes.
7. Spread the mixture evenly into the prepared pan.
8. Bake at 375°F (190°C) for 30 minutes or until light brown and a toothpick inserted into the center comes out clean.
9. Once the cake is ready, take it out of the oven and put it into a deep dish. Let cool slightly before adding the syrup.
Syrup
1. Blend the evaporated milk, condensed milk, and cream.
2. Pour over the cake, making sure to cover it entirely. Refrigerate and cool completely.
Topping
1. Beat the remaining egg whites with the 3 tbs. of sugar until stiff peaks form.
2. Spread the meringue over the cake. Refrigerate.
More Recipes from Ecuador:
Three Quinoa Recipes from Ecuador
