Lindo's Nieve De Pastel 3 Leches Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan and line the bottom with parchment paper for easier removal or simply grease and flour the pan.

Separate and whisk eggs (optional step for very airy cake)

In a clean bowl, separate 2 of the eggs (yolks and whites). Whisk the 2 yolks into the 6 whole eggs with the granulated sugar and vanilla until smooth. If you prefer a lighter sponge, beat the 2 reserved egg whites to soft peaks and fold in at the end (see next step).

In a large bowl (or stand mixer), combine the 6 eggs and 1 cup granulated sugar. Beat on high for 6–8 minutes until the mixture is pale, thick and ribboning when the whisk is lifted. Beat in the 1 teaspoon vanilla.

In a separate bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder and a pinch of salt. Sift or gently fold the dry ingredients into the egg mixture in two additions, using a spatula and folding gently to retain as much air as possible. If you reserved whipped egg whites, fold them in now.

Pour the batter into the prepared 9x13-inch pan and smooth the top. Bake in preheated oven for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Remove cake from oven and allow it to cool in the pan on a wire rack for 10–15 minutes. Do not remove from the pan. While still warm, proceed to poke and soak with the milk mixture (next section).

While cake is baking or cooling, whisk together the soak: in a medium bowl combine 1 cup whole milk, 1 cup evaporated milk, 1 cup sweetened condensed milk and 1 cup heavy cream until smooth. Stir in 1 teaspoon rum or rum extract if using.

Using the handle of a wooden spoon or a skewer, poke holes evenly across the warm cake surface about 1 inch apart. Slowly pour the milk mixture over the cake, starting at one corner and allowing the liquid to soak in before adding more. Pour evenly until the cake has absorbed most of the liquid (it may look saturated but should hold its shape). Cover the pan with plastic wrap and refrigerate at least 4 hours, preferably overnight, to let cake fully absorb the tres leches mixture and chill.

Chill a mixing bowl and whisk (or beaters) in the freezer 10–15 minutes before whipping for best results. Pour 2 cups cold heavy whipping cream into the chilled bowl. Add 1 tablespoon powdered sugar and 1 teaspoon vanilla extract.

Whip on medium-high speed until soft peaks form, then continue to medium-stiff peaks. Be careful not to overbeat; the topping should be smooth and spreadable like a light ice cream (nieve).

Remove the soaked cake from the refrigerator. Spread the whipped topping evenly over the chilled cake with an offset spatula or knife. Return to refrigerator to set for 15–30 minutes if desired before serving.

Before serving, dust the top of the whipped topping lightly with 1/2 teaspoon ground cinnamon. Scatter fresh berries or sliced strawberries evenly over the top and sprinkle with 1/4 cup toasted flaked coconut if using.

Slice into 12 equal pieces and serve cold. Store any leftovers tightly covered in the refrigerator for up to 3–4 days.