THREE MILKS CAKE

(Pastel de las Tres Leches)

A wonderful way to finish off your meal, this traditional favorite is known for its moist richness. It is named “three milks” because of the three different kinds of milk used to soak the cake. Although the cake most likely originated in Mexico, it’s popular throughout Latin America.

MAKES 24 SERVINGS

1½ cups cake flour

1 teaspoon baking powder

½ teaspoon salt

½ cup (1 stick) unsalted butter, at room temperature

1 cup granulated sugar

2 teaspoons vanilla extract

5 large eggs

1½ cups whole milk

1¾ cups heavy whipping cream

One 14-ounce can sweetened condensed milk

1 tablespoon powdered sugar Ground cinnamon for sprinkling Fresh berries for garnish (optional)

Preheat the oven to 325°F. Grease and flour a 9-by-13-inch pan.

In a bowl, sift together the flour, baking powder, and salt and set aside. In a separate bowl, beat together the butter, granulated sugar, and 1 teaspoon of the vanilla until light in color. Add the eggs one at a time, mixing until well combined. Mix in ½ cup of the whole milk, then gently fold in the flour mixture a little bit at a time.

Pour the batter into the pan and bake until it feels firm and a toothpick inserted in the center comes out clean, 30 to 40 minutes.

Let the cake cool to room temperature in the pan. Pierce the cake with a fork several times.

Combine the remaining 1 cup whole milk, 1 cup of the cream, and the condensed milk. Slowly pour over the cooled cake. Refrigerate for 1 hour.

In a mixing bowl, whisk the remaining ¾ cup cream, 1 teaspoon vanilla, and the powdered sugar until medium peaks form. Spread it in a thin layer over the chilled cake. Top with a sprinkle of cinnamon.

Serve garnished with fresh berries, if you wish.

VARIATION: If you want a “drunken” version (pastel boracho), add a bit of rum to the soaking milks before you pour the liquid over the cooled cake.