Pastel de Tres Leches de Guayaba (Guava Tres Leches Cake)
Soaked milk cake topped with a ruby guava glaze and whipped cream, floral and tangy against the milk.
Made with Tres leches sponge and soak. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min plus chilling
- LevelEasy
- Costabout £0.51 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make the tres leches sponge and soak the day before and chill it (see the base recipe). Use two thirds of the cake and keep the rest.
- 2
Chop the guava paste and melt it with the water in a small pan, mashing, for 4 minutes. Stir in the lime juice and cool until spreadable.
4 min - 3
Whip the cream with the icing sugar to soft peaks.
- 4
Spread the guava glaze thinly over the cake, then top with the cream.
- 5
Chill 20 minutes, then cut into 8 squares.
Tips
- If the glaze is too stiff, add water a teaspoon at a time while warm.
- Guava paste is firm; chop it small so it melts evenly.
- Serve with lime wedges for extra zing.
Storing and freezing
Keeps 3 days covered in the fridge.
Questions
Where do I find guava paste?
Look in the Latin, Caribbean or world food aisle; it is sold in small blocks or tins.
Can I use guava jam?
Yes, warm 200 g seedless jam with a splash of water and lime.
Is the glaze vegan?
The glaze itself is plant based (guava paste, water, lime), but the cake and cream are not vegan.
More made with tres leches sponge and soak
Tres Leches con Piña Asada (Grilled Pineapple Tres Leches)
NFVNOGVasitos de Tres Leches con Frutos Rojos (Tres Leches Cups with Berries)
NFVNOGPastel de Tres Leches de Fresa (Strawberry Tres Leches Cake)
NFVNOGPastel de Tres Leches con Cerezas (Tres Leches Cake with Cherries)
NFVNOGDouble 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.