Product Used
  • 2 cups Tres Estrellas® Traditional Pancake Mix
  • 1 1/2 cups Milk
  • 2 Eggs
  • 2 tbsps Melted butter
  • Butter for greasing
  • San Antonio Tres Estrellas® Wheat Flour for coating

For the tres leches syrup:

  • 1 can evaporated milk
  • 1 can condensed milk
  • 2 cinnamon sticks

For filling and frosting:

  • 17.63 oz Chantilly cream
  • 17.63 oz Whipped cream
  • Seasonal fruit
  • 1 Egg white
  • 1.76 oz Sugar
How To Make It
  • Blend the Tres Estrellas® Pancake Mix with milk, egg and melted butter.
  • Grease and coat the pan in flour. Pour in the batter and bake at 350° C for 25 minutes or until the sponge is firm.
  • Remove from the cake pan and leave to cool. Set aside.
  • Separately, heat the evaporated and condensed milk with the cinnamon. Remove from the flame when it begins to boil.
  • Remove the crust from the sponge and soak the sponge with the warm milk. Refrigerate for 1 hour.
  • Cover with whipped cream and decorate the edges with Chantilly cream.
  • Dip the fruit in the egg white and cover in sugar.
  • Decorate the cake with the candied fruit.