Tia Synthia's Tres Leches Cake



Directions for Cake:

Preheat oven to 375° F.


Prepare a Pujols Kitchen Glass Casserole Dish with non-stick spray, set aside.


In a bowl, sift together the flour and baking powder, then add the sugar.


In another bowl, whisk together the eggs and whole milk.


Slowly mix the dry and wet ingredients together.


Pour the batter into the prepared baking dish, press the batter evenly

onto the bottom.


Bake the cake for 20-25 minutes or when a toothpick comes out clean.


Directions for Tres Leche:

In a bowl, combine all of the ingredients for the tres leche and gently stir.


When the cake has cooled for about 15 minutes, pierce the cake all over with a fork.


Ladle the tres leche mixture over the top of the cake. Set the cake in the refrigerator for at least 2-3 hours to allow the cake to absorb the milk.


Directions for Frosting:

In a Small Pujols Kitchen Caldero, fill ¼ full of water and heat on low.


Make a double broiler by setting a bowl with the egg whites over the top of the caldero, mixing immediately so the eggs will not begin to cook.


Slowly add the sugar to the egg whites on medium heat until the frosting is firm with stiff peaks.


Cover the cake with the frosting and serve, or keep chilled until you are ready to serve.


Tia Synthia's






2 cups of flour


1 tablespoon of baking powder


½ cup of sugar


3 large eggs


½ cup of whole milk


Tres Leches:

½ cup of whole milk


1 (14 ounce) can of sweetened condensed milk


1 (12 ounce) can of evaporated milk


2 cups of heavy cream


1 tablespoon of vanilla



4 egg whites


½ cup of sugar

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