I don’t know where tres leches (three milks) cake came from but it’s very popular in several Latin American countries. It’s basically a sponge cake soaked in a mix of evaporated milk, condensed milk and cream (hence the name). Peruvian dessert queen Sandra Plevisani has a cinco leches version that uses coconut milk and dulce de leche (caramel) in addition. Needless to say, both versions are unbelievably sweet. While it’s not my favourite cake (I prefer chocolate over anything else), I realise it’s a crowd pleaser. My version is lower in sugar, plus gluten and dairy-free.