Peru’s celebrated cuisine is not only about famous chefs, outstanding meat and fish dishes or the abundance of fresh fruits and vegetables, but as well about the often-forgotten sweet little temptations.
One of these in the country highly popular sweet treats is Tres Leches, translated Three Milks, a light and airy sponge cake soaked with a milk syrup made of three different types of milk - sweetened condensed milk, evaporated milk and whole milk (or heavy cream) – which is topped with whipped cream and cinnamon.
This absolutely delicious and addicting combination is usually eaten as cake or dessert, but to be honest works well around the clock and surely is a great soul food.
While Tres Leches isn’t originally from Peru, but rather is assumed to have been created first in Nicaragua or Mexico, and from there spread across Central, North and South America, the sweet, moist and rich cake today is “peruvianized” and can be found on every menu.
And the good thing: it’s incredibly easy to make with our recipe below not matter where you are in the world.