Mexican · Dessert
Tres Leches Cake
A Mexican sponge cake soaked in a trio of milks — evaporated, condensed and heavy cream — until deeply moist, then finished with a cloud of lightly sweetened whipped cream and a dusting of cinnamon. The airy egg-based crumb is built specifically to drink up the milk soak without collapsing into mush.
$1
20 minsPrep
21 minsCook
101 minsTotal
MediumLevel
Nutrition per serving
347Calories
6.9gProtein
16.6gFat
41.9gCarbs
26.7gSugar
0.5gFiber
249mgSodium
135mgChol
9.5gSat Fat
152mgPotassium
101mgCalcium
1.4mgIron
0.4mcgVitamin B12
0.4mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Mexican Pale Ale
local
Agua de Jamaica
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Heat the oven to 175°C and grease and flour a 10cm/4 inch round cake tin, lining the base with a disc of parchment.
2
Sift the cake flour, baking powder and salt together into a small bowl and set aside.
3
Separate the egg, placing the yolk in one bowl and the white in another; whisk the yolk with half the sugar until pale and thick, about 2 minutes.
4
Stir the whole milk and vanilla extract into the yolk mixture, then fold in the sifted dry ingredients until just combined.
5
In a clean bowl, whisk the egg white to soft peaks, then gradually add the remaining sugar and whisk to stiff, glossy peaks.
6
Fold the whisked egg white into the batter in two additions, keeping as much air in the mixture as possible.
7
Pour the batter into the prepared tin and bake for 20-22 minutes, until a skewer inserted in the centre comes out clean and the top springs back.
8
Cool the cake in the tin for 10 minutes, then turn out onto a wire rack set over a tray and let it cool completely, about 30 minutes.
9
Whisk together the evaporated milk, condensed milk and the first portion of heavy cream in a jug.
10
Prick the cooled cake all over with a skewer, then slowly pour the milk mixture over the top, letting it soak in fully; chill for at least 1 hour.
11
Just before serving, whip the remaining heavy cream with the sugar to soft peaks and spread or pipe over the soaked cake.
12
Dust the top lightly with ground cinnamon and slice into pieces to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 38g38g Cake Flour, sifted
- 1.5g1.5g Baking Powder
- 0.5g0.5g Salt
- 50g50g Egg, separated, whisked to ribbon stage
- 32g32g Sugar White
- 12g12g Whole Milk
- 2g2g Vanilla Extract
- 35g35g Evaporated Milk, partial_absorption, 1, dairy_liquids
- 30g30g Condensed Milk, partial_absorption, 1, dairy_liquids
- 25g25g Heavy Cream, partial_absorption, 1, dairy_liquids
- 35g35g Heavy Cream, whipped to soft peaks for topping, 1
- 6g6g Sugar White, for whipped topping, 1
- 0.5g0.5g Cinnamon Ground, for dusting, 1
