Pastel de Tres Leches con Merengue (Tres Leches Cake with Meringue Topping)
A light sponge soaked in three milks and covered in a billowy, toasted meringue instead of cream.
- Time1 hr 15
- LevelMedium
- Costabout £0.60 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line a 20 x 30 cm tin.
- 2
Whisk the 6 egg whites to stiff peaks. Gradually whisk in 60 g of the first sugar. In another bowl beat the yolks with the remaining 120 g of sugar for 5 minutes until pale and thick. Stir in the milk and 1 tsp of the vanilla.
- 3
Sift the flour and baking powder over the yolks and fold in gently. Fold in the whites in two batches, keeping as much air as you can.
- 4
Pour into the tin and bake for 25 minutes until golden and springy. Cool for 10 minutes, then prick all over with a fork.
25 min - 5
Whisk the condensed milk, evaporated milk, double cream and the remaining 1 tsp vanilla together. Pour slowly over the warm sponge, letting it soak in. Chill for at least 3 hours.
- 6
For the meringue, put the liquid egg white and second 200 g sugar in a heatproof bowl over a pan of simmering water. Whisk until it feels hot and the sugar has dissolved, about 3 minutes, then whisk off the heat until thick and glossy, about 5 minutes.
5 min - 7
Swirl the meringue over the cold cake. Dust with cinnamon and brown the peaks with a blowtorch or under a hot grill for a minute, watching closely. Serve chilled.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.