Tres leches cake

Tres leches starts with a sponge or butter cake made light with whipped eggs. While it is still warm, the cake is poked all over and drenched with a blend of evaporated milk, sweetened condensed milk and heavy cream or whole milk. It then rests in the refrigerator until the crumb has absorbed the liquid but still holds its shape.

The cake is finished with whipped cream or meringue, often with a dusting of cinnamon or fresh fruit on top, and served cold in squares that are moist but not soggy. It is popular across Mexico, Central America and much of Latin America, and several countries claim it as their own.