Panetela de Tres Leches

This rich pudding-like cake is infused with sweet cream and two types of milk for a triple dairy treat!

Country of Origin
Preparation time

1 cup flour
1 1/2 tsp. baking powder
4 eggs plus 4 egg whites
1 1/2 cups sugar
1 tsp. vanilla extract
1/2 can (6 oz.) evaporated milk
1/2 can (7 oz.) condensed milk
1/2 cup heavy cream
1/2 cup light corn syrup
1 tbsp. fresh lime or lemon juice
1/4 tsp. grated lime or lemon zest (optional)
1/2 tsp. cream of tartar
Maraschino cherries, fresh strawberries, or other fruit of choice


1. Preheat the oven to 350°F. Grease and flour an 8- or 9-inch round or square cake pan.

2. In a bowl, combine flour and baking powder. Separate 4 eggs, placing yolks in one bowl and whites in another. To egg yolks add 3/4 cup of the sugar and 1 tsp. vanilla and beat well. Using hand mixer or blender, beat egg whites until they are stiff and form soft peaks. Gently fold whipped egg whites into yolk mixture and then fold in flour mixture, stirring just enough to wet the dry ingredients. Pour batter into cake pan and bake for 20 to 25 minutes, or until a knife tip inserted into center comes out clean. Allow cake to cool.

3. In a bowl, combine evaporated milk, condensed milk, heavy cream, and 1/4 cup of the sugar, and mix well using hand mixer or blender.

4. Once cake has completely cooled, remove from pan and place in larger container with raised sides. Using knife tip, pierce entire surface of cake several times. Spoon cream mixture over cake bit by bit, allowing cake to absorb it. Gently lift up sides of cake to allow cream to soak up from underneath too. Repeat piercing, spooning, and lifting until all of cream filling has been used and cake is completely saturated. Let cake sit undisturbed 10 or more minutes, to allow all liquid to be absorbed.

5. Meanwhile, in a small saucepan, combine remaining 1/2 cup sugar and 1/4 cup water. Heat over low heat to dissolve sugar. Stir in corn syrup, lime or lemon juice, and lime or lemon zest if desired. Remove from heat.

6. Using hand mixer or blender, beat together remaining 4 egg whites and cream of tartar on high until whites are stiff and form peaks. Slowly pour cooled syrup into whites while beating. Continue beating until meringue is glossy and holds its shape. Frost cake with meringue and top with fruit of choice. Refrigerate until ready to serve.