Celebrating Central America's Three milk cake
Tres Leches Torta
Translating literary from Spanish to three milk cake, the milk that is being referred to are evaporated milk, condensed milk and fresh milk.
Its exact origin is not exactly clear with both Nicaragua and Mexico laying claims to its existence, today tres lehes is a standard throughout Central and South America as well as being a popular cake around the world. Possible early influences come from all the usual channels, The English with their trifle and bread pudding and the Italian tiramisu being among the forerunners.
But we can all agree upon is that tres leches torta is coming from central America. The essential evaporated milk & condensed milk were exported to these developing countries as stable commodities and alternatives to fresh, today both products have become staples as kitchen ingredients rather than milk replacements.
The three types of milk included in tre leches torta are.
Evaporated milk
A fresh milk product reduced in volume by 60%. Sterilised and canned, evaporated milk can be stored at room temperature and shipped from dairy rich countries to developing countries. The long shelf life meant it was exported to many such countries or places with limited refrigeration. Evaporated milk was first developed at the end of the 1800’s during this period evaporated milk would’ve been the milk of choice in both Mexico and Nicaragua.
Condensed milk
Also a fresh milk product and also reduced in volume by 60%. Sugar was added then at ratio of 1½ times to the reduced milk volume.
Condensed milk was developed as a commercial product and was a staple product in the soldies's mess during the American civil war. Since then, it has traveled widely with the military and gained popularity every where that they have been. Through this exposure and its mulit national backing, condensed milk and has been incorporated into many food cultures around the world. Its long shelf life has been part of its success and popularity in developing countries.
Fresh milk.
Goes without much of an explanation, the three milks I use are, coffee cream instead of the unavailable evaporated milk, condensed milk and I use heavy cream to fatten/thicken up the sauce rather than thinning it out with normal milk.
Tres Leches Cake
the cake itself is a sponge cake base which is a little more robust than a normal sponge, the cake when cold is pricked with a skewer or fork then soaked with the milk mixture. This cold mixed mixture is poured over the sponge, allowing the milks to soak into the cake, creating a dessert with an almost pudding-like consistency.
The cake is then topped with whipped cream. Sometimes, strawberries, chocolate, dulche de leche or cinnamon can also be used.
Traditionally tres leches is a cake served at family occasions, birthdays, anniversaries, weddings and group celebrations.