Christmas Tres Leche
We’ve decked our Tres Leche not just boughs of holly but also a splash of Irish Cream. If you’re not a fan of Christmas pud, this makes for an excellent alternative.
For the sponge:
Medium eggs
Almond extract
Caster sugar
Semi-skimmed milk
Self-raising flour
For the soaking liquid:
Irish Cream
For the topping:
Icing sugar
Whipping cream
Instant coffee powder (we used Azera)
You will also need:
20cm (8in) square loose-bottom cake tin, lined with baking parchment
Step 1 of 6
Pre-heat your oven to 180°C, (160°C fan), Gas Mark 4.
Step 2 of 6
Crack the eggs into a large bowl and add the sugar and almond. Using an electric hand mixer, whisk on medium speed until the mix has doubled in volume and is mousse-like in texture (this will take around 5-7 minutes).
Step 3 of 6
Add the flour and milk to the egg mix and carefully fold in – be careful not to knock-out too much of the air. Gently pour the mix into the prepared tin, carefully smooth the top and bake for 40 minutes until a skewer inserted into the centre comes out clean.
Step 4 of 6
Whilst the cake is baking, mix the evaporated milk, condensed milk and Irish Cream in a small jug.
Step 5 of 6
Remove the cake from the oven and allow to cool for 5 minutes. Using a small knife or skewer, pierce small holes all over the top of the cake. Pour a third of the soaking liquid over the top, letting it soak in completely before you repeat with another third of the soaking liquid (this might take 5-8 mins). Keep soaking the cake gradually and stop when it looks like it will soak-up no more liquid. Leave the cake to cool completely in the tin.
Step 6 of 6
When the cake is fully cooled, carefully remove from the tin and place on a serving plate or board. Whisk the remaining double cream with any left-over soaking liquid and the icing sugar until you reach soft peaks. Spread the cream over the top of the cake and sprinkle over the espresso powder. Slice into 16 pieces and serve.
TIP: you can keep the cake in the fridge until you’re ready to serve. Any leftovers can be kept chilled and eaten within two days.
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