Snack · 60 min · mexican

Pastel de Tres Leches

All-purpose flour does the heavy lifting here, with eggs rounding it out. A Mexican snack that takes 60 minutes, start to finish. Each serving lands at 730 calories with 15g of protein, so it eats like a much heavier meal. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups All-purpose flour
• 5 Eggs
• 1 cup Sugar
• 1 tsp Baking powder
• 1 can Evaporated milk
• 1 can Sweetened condensed milk
• 1 cup Heavy cream
• 2 cups Whipped cream
• 1 tsp Cinnamon
• 1 cup Strawberries

Steps

1. Whip the eggs with the sugar until pale, thick, and tripled — the sponge has no fat, so the eggs do all the lifting.
2. Fold in the flour and baking powder gently. Bake in a buttered dish at 350°F for 25 minutes.
3. Whisk the three milks with cinnamon and pour slowly over the warm cake, letting it drink every drop.
4. Chill at least 4 hours — the cake must be saturated through, not just on top.
5. Whip the cream and spread it thickly over the soaked cake.
6. Top with strawberries and serve cold in squares, with a spoon for the milky pool.

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