Baking · Cake

Guayaba (Guava) Tres Leches

This guava tres leches is a tropical twist on one of the most beloved Latin American desserts. The sponge is incredibly light and airy thanks to separately whipped egg whites folded through the batter, and fresh guava is blended into the milk for a subtle floral sweetness that runs through the whole cake. The three milk soak is made with guava jam whisked into condensed and evaporated milk, pooling into every hole poked through the warm sponge. A cloud of softly whipped cream on top and a swirl of warm guava paste syrup makes this as beautiful as it is delicious. This recipe is inspired by A Cozy Kitchen.

Ingredients

Sponge Cake

• 120g all-purpose flour
• 1 tsp baking powder
• 1/4 tsp kosher salt
• 4 large eggs, separated
• 133g white granulated sugar
• 1 tsp pure vanilla extract
• 150g fresh guava, peeled and deseeded
• 80g whole milk

Tres Leches Soak

• 270g sweetened condensed milk
• 235g evaporated milk
• 80g whole milk
• 3 to 4 tbsp guava jam, warmed and whisked in

Topping

• 250g heavy cream
• 1 tbsp sugar
• 50 to 60g guava paste + 2 to 3 tbsp water for the syrup

Method

1. 1Preheat oven to 350°F. Grease your 9x9 pan and line the bottom with parchment.
2. 2Blend the 150g fresh guava with the 80g whole milk until smooth. Strain through a fine mesh sieve and set aside.
3. 3Whisk together flour, baking powder, and salt. Set aside.
4. 4Beat egg yolks, sugar, and vanilla on high speed for 3 to 4 minutes until thick, pale, and ribbony. Add the guava milk and stir to combine. Fold in the dry ingredients until just incorporated.
5. 5In a clean grease-free bowl, whip the egg whites to stiff peaks.
6. 6Fold the whites into the batter in three additions, first addition slightly more vigorously to loosen, then gently for the remaining two.
7. 7Pour into the prepared pan and bake for 25 to 30 minutes until golden and a toothpick comes out clean.
8. 8While still warm, poke holes all over with a fork or skewer.
9. 9Warm the guava jam, whisk into the condensed milk, evaporated milk, and whole milk until smooth. Pour slowly and evenly over the poked cake. Let it absorb for a few minutes then cover and refrigerate for at least 4 hours or overnight.
10. 10Whip the heavy cream and sugar to soft peaks and spread over the top.
11. 11Melt the guava paste with water over low heat, stirring until thick and smooth. Let it cool then swirl over the whipped cream before serving.

Tips & Notes

Separate your eggs cold and let the whites come to room temperature before whipping. Make sure your bowl and beaters are completely grease-free or the whites will not reach stiff peaks. Pour the soak in slowly and trust the process, the cake will absorb it all. This cake gets better overnight so make it ahead if you can. Always let the guava syrup cool before swirling over the cream.