Tres Leches Cake
A South American sweet delight. It consists of a light sponge cake that is soaked in a mixture of three types of milk - evaporated milk, condensed milk, and whole milk or cream. The result is a moist, custard-like texture that melts in your mouth.
Nutrition
Calories: 420kcalCarbohydrates: 52gProtein: 9gFat: 18gSaturated Fat: 10gSodium: 130mgSugar: 42g
Ingredients
For the cake
- 175 g caster sugar
- 175 g plain flour I used a gluten-free blend
- 1 tsp baking powder gluten-free, available in most supermarkets
- 4 eggs
- 75 ml milk
For the sauce
- 400 ml condensed milk
- 200 ml evaporated milk
- 200 ml double cream
Instructions
- Preheat the oven to 180oC and grease and line a cake tin.
- Separate the eggs - put the whites into a large bowl and use an electric whisk to beat until thick and peaks form.
- Fold in the sugar gently and then fold in the egg yolks one at a time.
- In a separate bowl, mix together the flour (sieve first), baking powder and milk, then fold this into the egg mixture.
- Transfer to the tin and bake for about 40 mins, until risen and golden.
- Meanwhile, make the sauce by lightly whisking together half the condensed milk, half the double cream and all the evaporated milk.
- As soon as the cake is out of the oven, skewer all over and pour the sauce over so that it soaks into the cake. Leave to cool for 5 mins in the tin, then turn out onto a wire rack.
- Make the cream topping by whisking together the rest of the cream and the condensed milk until thickened.
- Once the cake is cool, spread this on top and decorate as desired.
Notes
Tres leches cake can be stored in the refrigerator for a period of 3-5 days, as long as you cover it. On the other hand, if you choose to freeze it, it can maintain its quality for up to 5 months. However, you should only freeze the cake itself, as the frosting may lose its flavor in the freezer.
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