Tres Leches cake
Tres Leches cake is a super soft and moist sponge cake bathed in three milks. An authentic Mexican dessert that is sure to become a family favourite.
Servings: 8
Ingredients
- 5 eggs separated
- 1 cup caster sugar
- 1 tsp vanilla bean paste or extract
- 200 g plain all purpose flour
- 1 tbsp baking powder
- 100 ml milk
- 400 g can evaporative milk
- 200 ml sweetened condensed milk
- whipped cream to serve
- blueberries to serve
Instructions
- Start by preheating your oven to 180° or 160° for fan forced.Grease and line the base and sides of a 20cm cake tin.
- Separate the eggs and place the whites in a bowl of an electric mixer with a pinch of salt. Whisk until soft peaks form. Add 1/4 cup of the sugar and continue to beat until the egg whites starts to stiffen. They should be thick and glossy.
- In a separate bowl, add the egg yolks, remaining 3/4 cup of sugar and the vanilla bean paste. Beat on medium-high speed for 3-4 minutes or until pale and creamy. Add the flour, baking powder and milk to the egg yolks. Gently fold the mixture using a spatula until well combined.
- Next add the egg whites to the mixture and very gently fold through until just combined.Transfer the batter to the prepared cake tin and bake for 35 to 40 minutes until a skewer inserted into the centre comes out clean. Allow the cake to cool slightly then transfer onto a rimmed platter.
- Mix together the evaporated milk, condensed milk and 1/4 cup of the cream in a jug. Pour the milk mixture over the cake so that the cake absorbs absorbs as much of the mixture as possible. Top the cake with the whipped cream and fresh berries.
Notes
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