What latin country did "Tres Leches" cake originate from?

Answer 1

It is though to have come from native from Nicaragua by most historians

Answer 2

Tres Leches Cake History

Answer 3

This Site Might Help You.

RE:
What latin country did "Tres Leches" cake originate from?

Answer 4

Unknown. Many say it came from Nicaragua. But who really cares! It rocks in any country

Answer 5

Nicaragua!

Answer 6

It is hard to pinpoint the origin of the confection. There is dispute over where it came from. There is dispute over when it was first created. There is even dispute over what variation is the correct version of the desert "Tres Leches". The only thing for sure are:
# Nearly every Latinamerican Country has it's own recipe and also claims that the origin of the desert was from that country
# All of the recipes have in common that the cake is soaked in a mixture of three different types of milk: evaporated milk, sweetened condensed milk, and whole milk or heavy cream.

Here is a simple recipe of Tres Leches
CAKE
* 6 large egg whites
* 1/2 cup granulated sugar, divided
* 6 large egg yolks
* 1 cup all-purpose flour, sifted
CREAM
* 1 can (14 oz.) Sweetened Condensed Milk
* 1 can (7.6 fl. oz.) or 1 cup heavy whipping cream or whole milk
* 2/3 cup (5 fl.-oz. can) Evaporated Milk
* 1/4 cup brandy (optional)
* 1 teaspoon vanilla extract
TOPPING
* 1 cup heavy whipping cream
* 2 tablespoons granulated sugar
* 1/2 teaspoon vanilla extract
DIRECTIONS:
FOR CAKE:
Preheat oven to 375° F. Grease and flour 9-inch springform pan.
Beat egg whites and 1/4 cup sugar in large mixer bowl until stiff peaks form. Combine egg yolks and remaining sugar in medium bowl; beat until light yellow in color. Fold egg white mixture and flour alternately into egg yolk mixture. Pour into prepared pan.
Bake for 15 to 20 minutes or until just golden and wooden pick inserted in center comes out clean. Remove from oven to wire rack.
FOR CREAM:
Combine sweetened condensed milk, whipping crear or whole milk, evaporated milk, brandy and vanilla extract in medium bowl; stir well. Prick top of cake thoroughly with wooden pick. Pour 2 cups cream over cake. Spoon excess cream from side of pan over top of cake. Let stand for 30 minutes or until cake absorbs cream. Remove side of pan.
FOR TOPPING:
Beat cream, sugar and vanilla extract in small mixer bowl until stiff peaks form. Spread over top and sides of cake. Refrigerate for at least 2 hours before serving.
Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve. Remember serve chilled.

Answer 7

I absolutely love this dessert and it came from Nicaragua, but teh best is from Mexico.

Answer 8

i don't know, but thank god that cake exists, it's sooooooooooooooooooooooooooooo DELICIOUS!!!!
i'd chose tres leches over chocolate cake anyday!

Answer 9

Nicaragua but the best i ever had was in Miami made by Cubans

Answer 10

Mexico is the popular answer, but I had something like in Palermo, Sicily.