This recipe is for those who are NOT on a diet and who are NOT lactose-intolerant. It is, however, extremely delicious. I am not a cook, but I recently nabbed the recipe for the purpose of posting it from a friend of mine after we enjoyed some of her homemade Tres Leche.

For the cake:
6 eggs
1 cup sugar
1 cup flour
1/2 cup melted butter

For the crema de leches (milk cream):
1 can condensed milk
1 can evaporated milk
1 1/2 cups milk
3 egg whites
1/4 cup milk
1/2 cup sugar
1 teaspoon nutmeg

For frosting for top of cake(optional): You can use marshmallow cream, Cool Whip or
real whipped cream. Sprinkle with chopped nuts or fruit or anything else delicious that you like to eat on cake!

For the cake:
Beat eggs and sugar by hand for one minute. Place in a double boiler. Heat
until hot. Do not allow mixture to boil. Beat until it doubles in size (takes about 10 minutes) adding flour and melted butter very slowly. Make sure everything is well
mixed. Bake at 350* for 20 minutes in a greased glass dish (9″x11″, if you’ve got it).

For the milk cream:
Mix the two cans of milk, plus the one cup of milk together. Pour the mixture of milk and sugar in a 2 quart pan and bring to a boil. Separately, beat the egg whites and 1/2 cup milk. Add very slowly to the hot mixture, mixing well. Bring to a boil again. Remove from heat, add nutmeg.

While cake is warm, poke holes about 1/2″ with the handle of a wooden spoon.
Pour milk mixture over cake, making sure cake is well saturated and frost! Refrigerate. Do not freeze. And do not bring make this cake if anyone in the house is trying to lose weight. It simply won’t happen.

Related posts:

• Nicaragua Food: Let them eat Cake! But I’d rather eat Tres Leches
• Horchata de Arroz – Nicaraguan Style