Jorge Castillo: ...but it is served in just about every Cuban restaurant in Miami.
Glenn Lindgren: It is a very rich and very filling cake. It gets its name from the "three milks" sweetened condensed milk, evaporated milk, and heavy cream, which are soaked into the cake, making it the most moist and delicious cake you've ever had.
Jorge Castillo: The cake is like one big giant sponge soaking up the delicious milk syrup. You can actually eat this one with a spoon!
This cake gets its name from the "three milks" sweetened condensed milk, evaporated milk, and heavy cream, which are soaked into the cake, making it the most moist and delicious cake you've ever had.
Preheat oven to 350°F.
Grease and lightly flour a 9 x 13 baking dish. Sift flour, baking powder, and salt together.
Separate the egg yolks and whites. Beat the whites until very foamy and frothy. Set aside. In a large mixing bowl, cream the sugar, egg yolks, and vanilla extract with an electric mixer.
Continue mixing and slowly add the milk. Then start adding the flour mixture, a little at a time, until all the flour is incorporated and the batter is smooth. Finally, use a spatula to gently fold in the beaten egg whites until completely mixed.
Pour batter into a greased and lightly floured 9 x 13 baking dish. Bake for 35 to 45 minutes, or until a toothpick stuck in the middle comes out clean. Allow cake to cool on a wire rack for 20 minutes.
Now it's time to get fancy. Invert the cake onto a jelly roll pan or a baking tray with a raised edge on it -- something to catch the syrup! Use a fork to repeatedly pierce the top of the cake.
Cover the now syrup-drenched cake in plastic wrap and refrigerate for at least three hours before frosting.
Many Miami restaurants now serve a cuatro leches cake. This is the basic tres leches cake with a topping of dulce de leche (a caramel sauce). If you want to serve this, follow recipe instructions above. Serve the cake in a bowl or round sundae dish. Add a layer of dulce de leche around the sides of the cake in the bowl.
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