Total Time
Prep 30 mins
Cook 30 mins

Ver tradicional Mexican cake, this is a great recipe enjoy it

Ingredients Nutrition

  • For the cake

  • 14 cup sugar
  • 2 cups flour
  • 2 tablespoons baking soda
  • 14 cup warm milk
  • 10 egg whites
  • 10 egg yolks
  • For the crem Tres leches

  • 1 can evaporated milk
  • 1 can condensed milk
  • 1 can half cream (nestle makes the best)
  • 1 tablespoon vanilla-flavored syrup
  • 14 cup brandy (you can use cognac)


  1. preheat the oven at 300°C.
  2. Shake the yellows, with the sugar until they double the size.
  3. Add the flour, with the baking soda.
  4. Add the warm milk.
  5. Shake the whites until they get big, in spanish we say stir until they get like turron, the turron is a very very hard candy, so you need to shake them until they get like very very fluffy, if you use a machine let it go for a long long time.
  6. Add the whites to the other stuff, and mix it well.
  7. Put that in a mold, and put in the oven for 25 minutes.
  8. let it go cold.
  9. In the blender put the"tres leches ingredients", and blend them until they mix really good.
  10. Then put this mix over your cake, but let the cake absorb the mix, so I recomend to put this mix inside the mold with the cake, so it will really abosorb, let it like that for 1 hour and then take it out, add some whipe cream, and some cherrys to make it look wonderfull, AND ENJOY!
  11. I love to eat it with some coffee.
Most Helpful

This is a good, rich, moist cake. The instructions had to be modified though. If you plan on making this read this first. I tried it just like it is written but when I mixed the flour with the yolks it turned into a sticky, hard dough so stiff I couldn't get it to mix with the egg whites. I threw it out and started over, the second time I beat the fluffed egg whites with the sugar (1/2 c) until stiff peaks formed, added the yolks 1 at a time while beating, then the milk, mixed the flour and soda together and very slowly mixed into the eggs. Baked in a 9 x 13 greased and floured pan for 10 minutes longer than writen until a knife inserted came out clean. The only difference in ingredients was the 1/2 c sugar in the cake instead of 1/4 c. I also poked holes in the cake to help absorb the milks. It came out very well, my friends liked it too. A very authentic Mexican recipe.

Chipfo April 03, 2005

I have been looking for this recipe! I go to a Spanish church, and everyone tells me that the ingredients for this cake are top secret. Thank you for posting it. I'll post a rating as soon as I get a chance to try baking it. Estoy aprendido el Español. Ahora, no puedo escribir o hablar bien. Por favor, escribeme a

Diane Arana January 12, 2002