Since its origin in the 19th century, this cake has become increasingly popular in parts of Latin America and now worldwide, with the cake being a staple in the menus of any Puerto Rican and Latin American restaurant.
The three milk cake is a very light sponge cake soaked in three different types of milk: condensed milk, evaporated milk, and heavy cream. Many parts of Latin America started preparing this dessert as early as the 19th century, and it remains a favorite for many, even today.
The concept of cakes soaked in liquid dates back to European medieval times. They soaked their cakes in alcohol and enjoyed them on special occasions.
For example, the British treat made on special occasions in Great Britain is an example of a cake soaked in liquid. Italy also has its version of a liqueur-soaked cake, tiramisu.
There are also rum cakes and Christmas cakes where cakes are given a generous splash of liqueur.
The three milk cake is soaked in milk, specifically three different types of milk. This recipe first developed in Mexico and became a favorite dessert dish in the region.
The cake is soaked in evaporated milk, condensed milk, and heavy cream. The cake itself is light and fluffy, and the three types of milk add depth to the flavor.
Today, restaurants around the world serving Latin food almost always include Tres Leches cake on their menu. Some condensed milk brands also feature the Tres Leches cake recipe on the labels of their milk cans.
