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Pastel de Tres Leches (Three Milk Cake)

Pastel de Tres Leches in a bar in El Palmar, Buenavista del Norte

It's not a great image and you can see that I'd already made a right mess of the table with my main course, but this is a desert I had once, as a birthday treat, in a bar in the El Palmar Valley in Buenavista del Norte. It was their version of the dessert, Pastel de Tres Leches (Three Milk Cake), a sponge cake soaked in a mixture of three kinds of milk. To be honest, we sub-title this "heart attack pudding", because you can almost feel your arteries hardening before you even dig your spoon into this calorie, carbohydrate, cholesterol and fat-laden delicacy, but we figure it's probably OK if reserved for a once-a-year treat. 

And an easier, lazier, recipe that is this tasty, you will never find.


Sponge cake (make it if you must, but a "block" of dense, store-bought Madeira cake works just great and yields around four generous portions.)
1 can of condensed milk
1 small can of evaporated milk
Small pot of double cream
A slurp of rum (to taste)


Place each portion of sponge in individual deep dishes. In a bowl, jug or blender, combine the three milks and add a splash of rum to your own liking. Mix well.

About half to an hour before you wish to serve, pour some of the milky mixture over each of the sponges and allow them to wallow in the fridge to soak.

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