Pastel de Tres Leches

< 1 minute read

In Arequipa Peru a decade ago I had the best ever Pastel de Tres Leches. This recipe is the closest I’ve gotten to recreating it:

I did find there was about double the amount of liquid needed though, and I should have been way more liberal with poking the cake before adding it (like 100 holes would have been appropriate), and the cream just made it way too heavy (I’d like to try it with whole milk instead of cream), and it was also too sweet (I could have added 1/2 cup sweetened condensed milk, 1 cup condensed milk, and a half cup of cream or whole milk). Still, this cake was the legit creamy, gooey, sweetness I was hoping for.

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