Venezuelan Tres Leches Cake

A fluffy genoise cake, soaked in a three-milk mixture and covered with soft meringue. A Venezuelan classic that came to stay and is enjoyed in the United States and beyond.

📝 Ingredients

• 5 large eggs (at room temperature)
• 8 tablespoons (100 g) sugar
• 15 tablespoons (120 g) all-purpose flour
• 1 pinch salt
• 1 teaspoon vanilla extract
• 12 oz (1 1/2 cups / 360 ml) evaporated milk
• 1 can (aprox. 395 g) sweetened condensed milk
• 1 cup (240 ml) regular whole milk
• 4 egg whites (at room temperature)
• 1/2 cup (100 g) sugar
• Zest of 1 lime

👨‍🍳 Instructions

1. 1Grease with butter and flour a refractory mold. Preheat oven to 350°F (180°C).
2. 2In the bowl of a stand mixer with whisk attachment, beat the whole eggs with sugar and salt for 15 minutes at medium-high speed.
3. 3Add vanilla extract and beat for a few more seconds.
4. 4Incorporate the sifted flour gradually, with folding movements using a spatula.
5. 5Pour the mixture into the prepared pan and bake for 30 minutes, or until a toothpick inserted comes out clean.
6. 6Leave the cake in the pan and poke holes with a toothpick all over the surface.
7. 7Mix the three different types of milk in a large bowl and soak the cake while still warm. Refrigerate for at least 4 hours.
8. 8For the meringue, put the egg whites and sugar in a mixing bowl and place over a double boiler at medium speed, without the bowl touching the water.
9. 9Beat continuously until the sugar dissolves (touch the mixture with your fingers).
10. 10Transfer to the stand mixer and beat at medium-high speed until you achieve stiff peaks and silky meringue.
11. 11Cover the cake with the meringue and sprinkle lime zest on top. Serve cold.