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This Mexican milk cake is popular through Latin America and from the Mexican influence into North America too. The light fluffy sponge cake is soaked in three kinds of milk: evaporated milk, condensed milk, and whole milk, hence the name tres leches, and topped with whipped cream and strawberries.
Ingredients:
For the cake:
250g sugar
240g plain flour
120ml milk
5 eggs
2 tsp vanilla extract
¾ tsp baking powder
Pinch of salt
For the syrup:
397g sweetened condensed milk (1 can)
354ml evaporated milk (1 can)
160ml milk
For the frosting:
480ml whipping cream
30g icing sugar
Strawberries to garnish
Method:
Preheat oven to 150c (fan). Grease a 13 x 9-inch baking dish.
For the cake:
In a large bowl mix the flour, baking powder and salt together.
Separate the eggs, putting the whites into a large mixing bowl the yolks into a medium one.
Whisk the egg whites on high until foamy and doubled in size, turn down to medium and slowly add 75g of the sugar. Turn speed back up to high and continue to whisk until stiff peaks form.
Add the remaining 175g of sugar to the egg yolks and beat until pale, then beat in the milk and vanilla. Pour this into the flour mixture and beat until just combined, (don’t overmix). Carefully fold the egg whites into the flour mixture in two batches until all is incorporated. Pour the batter into the prepared baking dish.
Bake for appx. 25 mins, until slightly golden and a skewer inserted into the centre comes out clean. Take out thew oven and allow to cool.
For the syrup:
In a large bowl whisk together the condensed milk, evaporated milk and milk until well combined.
Make holes all over the cake using a fork, but don’t press all the way down to the bottom.
Slowly pour the syrup over the cake, allowing it to seep in. Cover and place in the fridge for an hour.
For the frosting:
In a large bowl whisk the cream and sugar on medium until you have soft peaks. Spread this over the cake.
Garnish as desired. Cut and serve from the baking dish.
Enjoy!
Gaby Van Clarke
