Spanish · Dessert
Tres Leches Cake (Lightened)
A lightened take on the classic Spanish-Latin sponge, this tres leches swaps heavy cream for evaporated milk and Greek yogurt so the signature milk-soaked crumb stays lush without the usual calorie load. The airy whisked sponge soaks up the three-milk mixture until it's tender and custardy, finished with cinnamon and fresh strawberries for brightness.
$1
20 minsPrep
19 minsCook
99 minsTotal
MediumLevel
Nutrition per serving
197Calories
7.9gProtein
5gFat
29.9gCarbs
17.1gSugar
0.8gFiber
177mgSodium
91mgChol
2.3gSat Fat
194mgPotassium
125mgCalcium
1.2mgIron
0.5mcgVitamin B12
9.3mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Spanish Cava Brut
local
Horchata de Arroz
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 175°C and grease a 10cm/4 inch round cake tin, lining the base with a circle of baking paper.
2
Separate the eggs. Whisk the yolks with half the sugar until pale and thick, then stir in the vanilla extract.
3
Sift the cake flour and baking powder together and fold gently into the yolk mixture.
4
In a clean bowl, whisk the egg whites to soft peaks, then gradually add the remaining sugar and whisk to stiff, glossy peaks.
5
Fold the whipped egg whites into the batter in two additions, keeping as much air in as possible.
6
Pour the batter into the prepared tin and bake for 18-20 minutes until golden and a skewer comes out clean.
7
Cool the sponge in the tin for 5 minutes, then turn out onto a wire rack and leave to cool completely.
8
Whisk together the skim milk, evaporated milk, condensed milk and Greek yogurt until smooth to make the lightened tres leches soak.
9
Prick the cooled sponge all over with a skewer, place on a deep plate, and slowly pour the milk mixture over it, letting it absorb fully.
10
Cover and chill for at least 1 hour so the sponge fully soaks up the milk.
11
Dust with ground cinnamon, top with sliced strawberries, slice into 2 pieces and serve chilled.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.1 oz30g sifted cake flour
- 7/87/8 eggs, separated (44g)
- 0.6 oz18g sugar white
- 0.1 oz2g baking powder
- 0.1 oz2g vanilla extract
- 1.2 oz35g skim milk
- 1.1 oz30g evaporated milk
- 0.5 oz15g condensed milk
- 1.2 oz35g whisked until smooth greek yogurt
- 0 oz1g cinnamon ground
- 1.1 oz30g sliced strawberry
