Tres Leches

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Alma was an incredible Latin restaurant in San Francisco owned by a dear friend and outstanding chef, Johnny Alamilla. His wife Cat was the restaurant’s pastry chef, and she made hands down the world’s greatest Tres Leches cake. This is her recipe.

For many years, this was the cake we made for Luis and Antonio’s birthdays. Usually we served it plain, though sometimes we made whipped cream, chocolate frosting, or just put a spoonful of Nutella on top. Cat used to serve it with her homemade cinnamon gelato, which was to die for.

Alma Tres Leches

Ingredients

  • 1 tablespoon unsalted butter for greasing the pan
  • 1 cup All purpose flour, plus some for dusting pan
  • 1 1/2 teaspoons baking powder
  • 5 eggs, separated at room temperature
  • pinch salt
  • 1 cup sugar
  • 1 teaspoon vanilla

Milk Mixture

  • 14 oz can sweetened condensed milk
  • 12 oz can evaporated milk
  • 1 up whole milk
  • 1/2 cup espresso or strong coffee, cold

Instructions

  • Grease a 13×9 inch baking pan on the bottom and sides, then line the bottom with parchment, grease the parchment, then dust with flour. Tap the pan to distribute flour all around the bottom and sides, then tap to dump any excess flour.
  • Preheat the oven to 350.
  • Sift flour and baking powder together.
  • In a separate bowl, combine egg whites and salt. Beat the egg whites until frothy and just stiff, do not over beat.
  • Add sugar to egg whites and beat until stiff peaks form.
  • Add egg yolks to whites one at a time, stir to combine each one.
  • Stiff vanilla into egg mixture. Sift in one third of the flour, stir, then fold in the rest of the flour until just combined. Handle gently.
  • Pour the batter into the greased pan. Bake 20-25 minutes, until cake springs back when pressed.
  • Cool cake at least 20 minutes.
  • Turn out cake very carefully. Peel off the parchment and return cake to the pan.
  • Pierce the cake all over with a toothpick.
  • Combine all the milk mixture ingredients in a bowl.
  • Pour milk mixture very slowly and evenly over the cake, allowing the cake to absorb the liquid before adding more. Be sure to get the corners. You may not need all the liquid.
  • Cover and refrigerate for at least two hours before serving.
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