The Pastel de Tres Leches (or three milk cake) is a spongy, airy, light and moist cake that’s incredibly popular in Latin cuisine. It’s prepared with a sponge cake or bizcocho that’s literally soaked in three types of milk: condensed, whole and evaporated. The key to a successful cake is to avoid using butter so as to achieve a light and airy texture. And for an extra kick, how about we add a fourth milk to the mix and create a Cuatro Leches with some sweet and decadent dulce de leche!
I’m a chef, writer, editor and journalist. I’m also a big fan of narrative photography and culinary art. After years of writing and translating, I graduated Summa Cum Laude from the Institute of Culinary Education in 2003, in New York City. I always wanted to be a chef, and because I tend to follow my passions, I started training with the best chefs: Daniel Boulud, Jean Georges Vongerichten, and André Soltner, among others. After turning down offers at Ducasse and Jean Georges, I took a job at Daniel Restaurant in New York. While at the La Palma newspaper, the Spanish version of The Palm Beach Post, I worked as an editor, columnist and producer of the culinary section, both in print and the digital version of the paper. Born in Buenos Aires, Argentina, I come from an Italian family. My mother was a writer, and I grew up among poems and books in Italian, French, Portuguese and German.