Mexico - Tres Leches Cake
This was the first time I had tasted Tres Leches Cake and I have to admit, I was quite apprehensive at first. I really though it was going to be way too sweet for me with all the condensed and evaporated milk. But I was so wrong! I absolutely adored this cake, I found it so moreish and couldn’t stop going back for more. My boyfriend loved it so much, he’s requested it for his birthday this year!
Ingredients
Sponge:
250g plain flour
3/4 tsp baking powder
Pinch of salt
5 medium eggs, seperated
220g sugar (split into 200g & 20g)
125ml whole milk
1 tsp vanilla
Milk Soak:
1 x can condensed milk (397g)
2 x small cans evaporated milk (340g)
160ml whole milk
Cream topping:
500ml double cream
50g sugar
Ground cinnamon to garnish
Method
Preheat your oven to 175C. Butter a 9x13 inch baking tray.
Sieve together the flour, baking powder & salt in a large bowl. Whip the egg whites in a stand mixer until frothy. Gradually add 20g of sugar and whisk until stiff peaks. Set aside in a seperate bowl & place the egg yolks into the bowl of the stand mixer. Whip until pale before gradually adding in the remaining 200g of sugar. Continue to whisk until pale and fluffy. Gradually add in the milk & vanilla. Pour the milk/yolk mixture into the dry ingredients and mix to combine (careful to not overmix here.) Delicately fold in the egg whites in three additions. Pour the batter into the prepared tin & spread into an even layer. Bake for 20-25 minutes until golden & a skewer inserted into the center comes out clean.
While the sponge is cooling, whisk together all the milk soak ingredients. While the sponge is still slightly warm (not hot), poke holes all over the top using a fork. Pour over the milk soak, cover & chill for 3 hours or overnight.
When ready to serve; whisk the double cream & sugar together until soft peaks form. Spread over the soaked sponge & dust with ground cinnamon. Serve.