A very light sponge cake soaked with a mixture of three milks. This is a simplified version but the results are outstanding. I’m still not sure of the exact origin of Tres leches Cake, but I’m told it’s from Central America, others tell me Spain and Mexico. It doesn’t matter where it’s from, this cake is pure heaven. I use rum in my recipe for that extra kick, you can of course leave it out and replace it with vanilla or a zest of lemon. For me it’s the rum that makes this already incredible cake into an amazing Tres Leches Cake. As I love condensed milk and not a fan of evaporated milk, I used full cream whole milk and heavy cream. Tres Leches translates to three milks.
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