Tres Leches Cake

230 min · Medium · Serves 10

440 kcal per serving · 8g protein

Light sponge soaked in three milks (evaporated, condensed, whole) topped with whipped cream and cinnamon. Latin classic.

Ingredients

• 250 g Plain flour
• 2 tsp Baking powder
• Eggs (separated) × 5
• 250 g Caster sugar
• 150 ml Whole milk
• 1 tsp Vanilla extract
• 250 ml Evaporated milk
• 250 ml Condensed milk
• 150 ml Double cream (for soak)
• 300 ml Double cream (whipped, for top)
• 10 tsp Icing sugar
• 10 pinch Cinnamon (for dusting)
• 50 g Butter

Method

1. Whip Egg Whites

   

   Preheat the oven to 175°C. In a large, clean bowl, whip the whites to soft peaks — they should droop over when you lift the beaters — then slowly add half the sugar and whip to stiff, glossy peaks that stand upright.

2. Yolk Base

   

   In a second bowl, whisk the yolks with the remaining sugar, milk and vanilla until pale and thick. Fold the flour and baking powder through — gently turn the mixture over with a spatula just until no dry streaks remain.

3. Fold the whites

   Fold the whites into the yolk batter in 3 additions — gently, with a spatula, keeping the air in.

4. Pour

   Pour into a buttered 23×33cm dish.

5. Bake 25-30 minutes

   

   Bake 25-30 minutes until golden and springy — the top should spring back when lightly pressed.

6. Whisk the evaporated milk

   

   Whisk the evaporated milk, condensed milk and cream together in a jug.

7. Let the cake cool completely

   Let the cake cool completely, then pierce it all over with a skewer.

8. Pour the soak slowly

   Pour the soak slowly over the surface and allow it to absorb.

9. Chill

   

   Cover the cake and refrigerate at least 2hr — longer is better.

10. Whip the double cream

    

    Whip the double cream with the icing sugar to soft peaks — it should just hold its shape and still look silky.

11. Spread

    Spread over the cake. Dust with cinnamon.