The Best Tres Leches Cake

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Steps

1. 1
   Place the 6 cold eggs and 150 g white sugar in a heatproof bowl set over a bain-marie (double boiler). Stir constantly while heating until the sugar is fully dissolved and the mixture reaches about 35-37°C (body temperature). You should no longer feel sugar granules when you rub the mixture between your fingers.

   Tip: Using cold eggs is fine — the bain-marie will temper them up to the right temperature for whipping.

   ~5 min
2. 2
   Transfer the warm egg-sugar mixture to a stand mixer and whip on medium-high speed until it reaches ribbon stage (punto cinta): when you lift the whisk, the batter should fall back in a thick ribbon that holds its shape and can 'write a letter' on the surface.

   ~10 min
3. 3
   Sift together 180 g flour and 3 g baking powder 2-3 times so the mixture is very airy. Using a silicone spatula, fold the dry ingredients into the whipped egg mixture in three additions using a gentle folding motion to preserve the air. Do not overmix.

   Tip: Baking powder is added to a classic génoise to give structural stability — essential so the cake can hold up under the heavy soaking liquid without crumbling.

   ~5 min
4. 4
   Prepare a 30 cm × 19 cm baking dish by greasing it with butter and dusting with flour (encamisar). Pour in the batter and bake in a preheated oven at 180°C for 22 minutes.

   ~22 min
5. 5
   Remove the sponge from the oven and allow it to cool completely in the pan. The top will wrinkle slightly as it cools — this is normal. The cake should feel slightly firm when pressed.

   Tip: Don't be alarmed by the strong egg smell when it comes out of the oven — it will disappear once the cake is soaked.

   ~30 min
6. 6
   In a bowl, combine 1 can condensed milk, 1 can evaporated milk, 400 g heavy cream, and 120 ml pisco Italia. Stir well to combine the soaking mixture.

   Tip: Giacomo recommends pisco Italia for its floral, aromatic character. Avoid sweet liqueurs — the condensed milk already provides plenty of sweetness. A dry aguardiente works best.

   ~3 min
7. 7
   Using a skewer or toothpick, poke holes all over the surface of the cooled sponge to increase absorption. Pour the three-milk mixture evenly over the entire surface and allow it to soak in fully. The cake is ready when, when pressed gently, it releases a little of the milk mixture.

   Tip: Poking holes significantly increases absorption capacity, ensuring every bite is moist and evenly soaked.

   ~10 min
8. 8
   Prepare the French meringue: in a stand mixer with the whisk attachment, beat 150 g egg whites until they begin to foam lightly. Add 150 g granulated sugar gradually in a thin stream on medium speed. Once fully incorporated, add 150 g sifted powdered sugar and continue beating until stiff peaks form.

   Tip: French meringue is the simplest of the three meringue types (French, Swiss, Italian) and lasts longer than whipped cream — making it the ideal topping for this cake.

   ~8 min
9. 9
   Spread the French meringue over the soaked cake, covering it completely. Create decorative peaks across the surface using the spatula. Finish with a light dusting of ground cinnamon. Refrigerate until ready to serve.

   ~5 min

Nutrition (per serving)

Giacomo Bocchio

TE ENSEÑO A PREPARAR LA MEJOR TORTA TRES LECHES ¦ ELEVA TU JUEGO CULINARIO

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