Recipe

Individual Guava Tres Leches

Name: Individual Guava Tres Leches
Prep time: 35 min
Cook time: 30 min
Total time: 470 min
Ingredients: 4 large eggs; 110 g sugar; 120 g all-purpose wheat flour; 60 ml whole milk; 4 g baking powder (1 teaspoon); 1 teaspoon vanilla; 1 pinch of salt; 5 g butter to grease the pan; 200 g condensed milk; 200 ml evaporated milk; 150 ml whole milk; 180 g thick guava jam; 200 ml very cold whipping cream (or table cream with at least 35% fat); 15 g powdered sugar; ½ teaspoon vanilla

Juicy sponge cake soaked in three milks, with guava and whipped cream, served in individual portions. A cold dessert with a Cuban touch.

CiberCubaNovember 6, 2026

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Preparation35 min
Cooking30 min
Total time7 h 50 min
Servings9 individual portions
DifficultyMedium

This version of tres leches features a touch of guava and is served in individual portions. A fluffy sponge cake gradually absorbs a measured mixture of condensed milk, evaporated milk, and whole milk; it is then chilled and finished with guava jam and whipped cream.

It is an adaptation with Cuban flavors, not a recipe attributed to a Cuban origin. The key is to respect the quantities of the soak and the six hours of refrigeration to achieve a juicy sponge cake that can be transferred to containers without falling apart.

It is served cold and eaten with a spoon. You can prepare the sponge cake and the milk soak the day before and add the topping the next day.

Method

Sponge Cake

Preheat the oven to 180 °C without fan. Grease a square 20 x 20 cm pan that is at least 5 cm high with butter.
Whisk the eggs with the sugar for 6-8 minutes. It should result in a pale, thick mixture that forms a ribbon when falling.
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Sift the flour with the baking powder and salt, and incorporate it with folding motions. Add the milk and vanilla gently, without losing all the air.
Pour the batter into the pan and bake for 25-30 minutes, until a skewer comes out clean.
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Let the sponge cake cool in the pan for about 45 minutes.

Three Milks Soak

Mix the condensed milk, evaporated milk, and whole milk well.
Pierce the cooled sponge cake all over with a skewer, without removing it from the pan.
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Distribute the milk mixture slowly, in three batches, waiting a few minutes between each for it to be absorbed. Do not unmold the cake to soak it.
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Cover the pan and refrigerate for at least 6 hours. Do not leave it out of the refrigerator during resting. It should remain moist and juicy, but not falling apart.

Topping and Assembly

Whisk the cold cream with the powdered sugar and vanilla until soft peaks form. Do not overbeat.
Smooth the cold guava jam with a spoon, without diluting it in water.
Cut the soaked cake into nine squares. Transfer them with a wide spatula to nine individual containers of about 250 ml. Collect any remaining milk in the pan and distribute it among them.
Place 20 g of guava on each portion and finish by distributing the whipped cream. Leave some of the guava visible so the flavor is recognizable. Serve cold with a spoon.
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Tips and variations

Measure the milks. Do not use three full cans: the recipe calls for 200 g of condensed milk, 200 ml of evaporated milk, and 150 ml of whole milk for a 20 x 20 cm pan. Add the mixture in batches and wait for it to be absorbed; do not add more milk than indicated.

Cooling and resting. Let the sponge cake cool before soaking and refrigerate it afterwards for at least six hours. The initial 45 minutes of cooling are approximate. Never put whipped cream on a hot cake.

The guava. Use thick jam and smooth it cold with a spoon, without diluting it in water. A firm guava bar is not a direct substitute without softening and chilling it beforehand.

Storage. Keep the portions covered in the refrigerator, at 4 °C or less, for up to three days. Use pasteurized dairy products and keep the dessert refrigerated during resting and until serving time.

Allergens. Contains wheat, milk, and egg. Contains added sugar in the sponge cake, condensed milk, and topping.