The sponge I use in this is a wonderful firm cake, that would also be excellent used in Buche de Noel or ladyfingers. Yum!

(I adapted the recipes both for this and for the rose meringue frosting, from recipes found in the Mexico the Beautiful cookbook. It’s a great source!)


  • 1 1/4 cup fine white rice flour (I prefer Blue Star Mochiko brand– definitely look for the Japanese white rice flours)
  • 1 1/4 cup tapioca starch flour
  • 7 eggs, separated
  • 1 cup granulated sugar
  • 3/4 cup milk
  • 1 tsp vanilla extract

:Ingredients for the tres leches:

  • 1 12 oz can evaporated milk
  • 1 14 oz can sweetened condensed milk
  • 1 cup heavy cream
  • 1/4 cup brandy (optional, but necessary if you want to achieve the authentic flavor)

Grease a 9″x9″ circular baking pan. Preheat the oven to 375 degrees.

Beat the egg whites in a mixer until frothy. Add the sugar, and beat until it forms stiff peaks. Combine flours in a separate bowl. Combine yolks, the 3/4 cup of milk, and the vanilla in a separate bowl. Gently fold flours into the whites, and then gently fold in the yolk/milk/vanilla combination. Pour batter into the baking pan and bake in the oven for 35-40 minutes. Let it cool for five minutes, and then remove from pan. Cut the cake into three even layers. (If your cake is too slender for three layers, cutting it into two layers is acceptable.)

Combine the evaporated milk, sweetened condensed milk, cream, and the brandy in a bowl. Place one of the cake layers in the bottom of a serving dish with sides. Pour one third of the milk mixture over the layer, and allow to soak into the sponge. Lay down the middle layer, and repeat with half of the remaining liquid. Finally, lay down the top layer, and pour the remaining milk mixture over it.

Frost with a boiled frosting, similar or identical to the meringue recipe I previously submitted.

Enjoy outside of prohibition.