Tres Leches Cake
This traditional Latin American dessert is milky, soft and sweet. The light & fluffy base is soaked in a mixture of double cream, evaporated milk and sweetened condensed milk, which is where the cake takes its name from (‘tres leches’ translates to ‘three milk’). Ideal for birthday celebrations or even a slice with an afternoon cup of coffee.
For the sponge:
Eggs
Vanilla extract
Caster sugar
Semi-skimmed milk
Self-raising flour
For the soaking liquid:
Double cream
For the topping:
Icing sugar
Cinnamon
Shredded coconut, toasted (optional)
You will also need:
20cm (8in) square loose-bottom cake tin, lined with baking parchment
Step 1 of 6
Heat oven to 180˚C, (160 ˚C for fan ovens), gas mark 4.
Step 2 of 6
Crack the eggs into a large bowl and add the sugar and vanilla. 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 3 tablespoons of the double cream in a jug for the soaking liquid.
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 cinnamon and toasted coconut if using. Slice into 16 pieces and serve!
Keep the cake in the fridge until you serve it. Any leftovers can be kept chilled and eaten within 2 days.
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Tres Leches Cake
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Prep: 30 mins
Cook: 40 mins
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Super Easy
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SERVES: 16
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Ingredients
For the sponge:
Eggs
4Vanilla extract
1 tspCaster sugar
200gSemi-skimmed milk
100mlSelf-raising flour
200gFor the soaking liquid:
Double cream
300mlFor the topping:
Icing sugar
2 tbspCinnamon
1 tspShredded coconut, toasted (optional)
25gYou will also need:
20cm (8in) square loose-bottom cake tin, lined with baking parchment
-
Method
Step 1 of 6
Heat oven to 180˚C, (160 ˚C for fan ovens), gas mark 4.
Step 2 of 6
Crack the eggs into a large bowl and add the sugar and vanilla. 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 3 tablespoons of the double cream in a jug for the soaking liquid.
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 cinnamon and toasted coconut if using. Slice into 16 pieces and serve!
Keep the cake in the fridge until you serve it. Any leftovers can be kept chilled and eaten within 2 days.