Eat this Word: Tres Leches

tres leches cake WHAT? Easy as uno, dos, tres. Pastel de tres leches, "tres leches" for short, is a dessert that just doesn’t know when to quit. This gooey confection contains a butter cake that is perforated and soaked with a combination of heavy cream and evaporated and condensed milks, and then topped with meringue frosting or whipped cream. Sometimes it is also topped with cajeta, a sweet caramel made from goat’s milk, or doused with coconut milk—making it cuatro or cinco leches, accordingly. The history of tres leches is ambiguous: although it has been embraced by Miami’s Cuban community, scholars place its origins in either Nicaragua, Mexico, or Guatemala. In Texas Monthly, Patricia Sharpe wrote that this "insanely rich" cake possibly originated with a "promotional recipe once distributed in Latin America, perhaps on cans of evaporated milk or with a brand of electric mixer." Tres leches is certainly doing its part to promote dairy

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Recipe: Luis Gonzales's Tres Leches Cake

tres leches cake A long-disputed history surrounds the decadent tres leches cake, with many a Central American country vying for bragging rights over its moist, sugary crumb. The traditional recipe is staked by no fewer than four Latin nations, but the credit for this irresistible version wholly goes to Luis Gonzales of New York City's Death & Co. He infuses his buttery cake with the conventional trio of whole, evaporated, and sweetened condensed milks, then tops it off with a cloud of meringue and some tequila-drenched strawberries. Get the recipe here.

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