This is a cake that my eldest Son had been asking me to make for probably about three years but I have never actually got round to it!
It was his birthday recently and I asked him what sort of cake he would like and he said he didn't want a huge cake and could I make a Tres Leches so I have been practicing and this was my favourite version and he loved it!!!
Apparently the the three years it took me to make it was worth the wait.
Tres Leches is a sponge cake soaked in three types of milk. I have used condensed milk, evaporated milk and double cream in my version. I have topped it with whipped double cream and a sprinkle of cinnamon as my son loves any bake with cinnamon in or on it!
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Pre-heat the oven to 180 degrees centigrade (160 fan) and line and grease a 8" / 20cm square tin.
Put the egg whites in the bowl of a stand mixer fitted with the whisk attachment.
Whisk the egg whites until you have stiff peaks when you lift the whisk out of the mixture.
Then add 100g of the caster sugar a tablespoon at a time until it has all been used.
The egg whites should look nice and glossy.
Put the egg whites into a clean bowl and set aside.
In the bowl of the stand mixer (no need to clean!) put the egg yolks, remaining 75g of caster sugar and vanilla bean paste.
Whisk until light and fluffy.
Add the flour, baking powder and milk then whisk again.
Take a heaped tablespoon of the egg white mixture and mix into the egg yolk mixture to thin it down before folding in the remaining egg whites.
Put the rest of the egg white into the bowl and fold in carefully trying to keep as much air in the mixture as you can.
Put the cake mixture in the prepared tin and level.
Bake for 40-45 minutes or until a skewer comes out cleanly.
Mix the evaporated milk, condensed milk and cream in a jug.
Take the cake out of the oven and with a skewer make holes on the top.
Then pour 3/4 of the milk sauce mixture over the cake and leave to cool completely.
When cool put in the fridge for at least 4 hours or overnight.
When ready to eat whip the double cream to soft peaks.
Put the cake on a serving plate and spread the cream on top of the cake.
Finish with a sprinkling of ground cinnamon.
Serve with the remaining milk sauce.
Tres Leches Cake
Sarah's servings: 12
Sarah's skill: Medium
Baking time: 40-45 minutes
Ingredients:
Cake
5 Large eggs (separated)
175g Caster sugar
1tsp Vanilla bean paste
225g Plain flour
1tsp Baking powder
100ml Milk
Sauce
410ml Evaporated milk
150ml Condensed milk
100ml Double cream
Topping
200ml Double cream
2-3 tsp Ground cinnamon
Method:
Pre-heat the oven to 180 degrees centigrade (160 fan) and line and grease a 8" / 20cm square tin.
Put the egg whites in the bowl of a stand mixer fitted with the whisk attachment.
Whisk the egg whites until you have stiff peaks when you lift the whisk out of the mixture.
Then add 100g of the caster sugar a tablespoon at a time until it has all been used and the egg whites look nice and glossy.
Put the egg whites into a clean bowl and set aside.
In the bowl of the stand mixer (no need to clean!) put the egg yolks, remaining 75g of caster sugar and vanilla bean paste.
Whisk until light and fluffy.
Add the flour, baking powder and milk then whisk again.
Then take a heaped tablespoon of the egg white mixture and mix into the egg yolk mixture to thin it down.
Put the rest of the egg white into the bowl and fold in carefully trying to keep as much air in the mixture as you can.
Put the cake mixture in the prepared tin and level.
Bake for 40-45 minutes.
Mix the evaporated milk, condensed milk and cream in a jug.
Take the cake out of the oven and with a skewer make holes on the top and pour 3/4 of the milk sauce mixture over the cake and leave to cool completely.
When cool put in the fridge for at least 4 hours or overnight.
When ready to eat whip the double cream and spread on top of the cake.
Finish with a sprinkling of ground cinnamon.
Serve with the remaining milk sauce.
Sarah's extra slice......
You could sprinkle cocoa powder on the top of you don't like cinnamon.
It can be served with fresh fruit or just on its own.