Mexican · Dessert
Tres Leches Cake (Lighter Build)
A lightened take on the classic Mexican tres leches cake, built on an airy whisked sponge soaked in a reduced-fat trio of milks, then finished with whipped Greek yogurt and fresh strawberries instead of a heavy whipped-cream crown.
$1
20 minsPrep
19 minsCook
99 minsTotal
MediumLevel
Nutrition per serving
189Calories
7.2gProtein
4.1gFat
30.1gCarbs
15.2gSugar
1gFiber
163mgSodium
98mgChol
1.7gSat Fat
154mgPotassium
83mgCalcium
1.4mgIron
0.4mcgVitamin B12
12mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Mexican Lager
local
Atole
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 small disc of baking paper.
2
Separate the eggs. Whisk the egg yolks with half the sugar until pale and thick, then fold in the sifted cake flour and baking powder.
3
In a clean bowl, whisk the egg whites to soft peaks, then gradually add the remaining sugar and whisk to stiff, glossy peaks.
4
Fold the egg whites into the yolk-flour mixture in two additions, keeping as much air in the batter as possible.
5
Pour the batter into the prepared tin and bake for 18-20 minutes until a skewer comes out clean and the top springs back.
6
Cool the sponge in the tin for 5 minutes, then turn out onto a wire rack and let it cool completely, about 20 minutes.
7
Whisk together the skim milk, evaporated milk, condensed milk and vanilla extract in a jug.
8
Once the sponge is fully cool, pierce it all over with a skewer and set it in a shallow dish just larger than the cake.
9
Slowly pour the milk mixture over the cake a little at a time, letting it soak in fully before adding more, then chill for at least 1 hour.
10
Whip the Greek yogurt with a touch of vanilla until smooth and spread or pipe over the top of the soaked cake.
11
Scatter the sliced strawberries over the top, dust lightly with cinnamon, slice into 2 and serve chilled.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.2 oz35g sifted cake flour
- 11 egg, separated (50g)
- 0.7 oz20g sugar white
- 0.1 oz2g baking powder
- 0.1 oz3g vanilla extract
- 1.4 oz40g skim milk
- 0.7 oz20g evaporated milk
- 0.5 oz15g condensed milk
- 1.1 oz30g whipped with vanilla as topping greek yogurt
- 1.4 oz40g sliced strawberry
- 0 oz1g cinnamon ground
