Triple Threat Cake
Tres Leches cake, meaning three milks in Spanish, is essentially a sponge cake that has been soaked in a mixture of three decadent milks, typically whole, evaporated and condensed, and topped with creamy Swiss Meringue or whipped cream. This Latin American delicacy is one of my all-time favorite cakes because every bite is perfectly moist and dripping with sweet syrupy sauce. Last week Steve and I attended a Spanish hands-on cooking class at Vino Venue and after indulging on Manchego-Stuffed Serrano-Wrapped Dates, seafood Paella and Tortilla Espanola, we finished our homemade meal with Tres Leches topped with Dulce de Leche, a Spanish caramel sauce. One bite and I was hooked all over again and left craving some of my Mango rum-spiked reduced fat version of this incredible cake!
Have Your Cake and Eat it Too!
I’ve made this cake with both full-fat, reduced fat and fat free milks and the end result is always spectacular. I top my less-guilt interpretation with Swiss Meringue, which is simply made with egg whites and sugar.Rum is typically also added to the milk mixture for sweetness and since I’ve got a bar full of flavored options, I like to use Mango rum for a fruity, tropical twist. You’ll need to make some room in your fridge for this generously sized milk-soaked cake but trust me, it won’t last long!
Suggested Wine Pairings
The rich, delicate Tres Leches cake pairs beautifully with a rich and full-bodied sweet wine. The sommelier at our cooking class paired our dessert with a PX Sherry which was positively divine. PX Sherry, made with dried Pedro Ximenez grapes in the Southwest of Spain, is incredibly rich and decadent on its own, and pairing it with the Tres Leches was absolutely brilliant. For some palates, PX Sherry is just too sweet, but the sweetness in the cake makes the Sherry taste just right. If you prefer a lighter bodied wine, try Tres Leches with a sparkling Moscato d’Asti or semi-sweet sparkling Spanish Cava.