Tres Leches Cake
Sponge cake soaked in three milks with cinnamon and vanilla, topped with whipped cream. Serves 4.
3piece
1tsp
60ml
120g
1tsp
200ml
150ml
200ml
30g
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 3piece | — | — | |
| 2 | 150g | — | — | ||
| 3 | | 1tsp | — | — | |
| 4 | | 60ml | — | — | |
| 5 | | 120g | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 200ml | — | — | |
| 8 | | 150ml | — | — | |
| 9 | | 200ml | — | — | |
| 10 | | 30g | — | — | |
| 11 | | 1pinch | — | — |
Set the oven to 180 °C and leave it to come up to temperature.
Line the base and sides of a 20 cm square baking tin with baking paper.
Crack one egg over the large mixing bowl, letting the white fall in and keeping the yolk in the shell.
Egg · 3 piece
Tip the yolk into the medium bowl, then do the same with the other eggs one at a time, keeping every trace of yolk out of the whites.
Add the sugar to the yolks.
Whisk the yolks and sugar together vigorously until the mixture is pale, thick and falls in a ribbon from the whisk.
Add the vanilla extract to the yolk mixture.
Vanilla extract · 1 tspPour the whole milk into the yolk mixture.
Whole milk · 60 mlStir the milk into the yolk mixture until evenly combined.
Sift the flour into the bowl with the yolk and milk mixture, tapping the sieve so it falls in lightly.
Plain flour · 120 g
Add the baking powder directly into the flour in the bowl.
Baking powder · 1 tspFold the flour and baking powder into the yolk mixture with a large spoon, cutting down and sweeping up until no dry streaks remain — do not beat.
Add the remaining sugar to the egg whites.
Whisk the whites and sugar together until the mixture is glossy and holds firm, upright peaks when the whisk is lifted.
Add the meringue to the yolk batter in three additions, folding gently each time with a large spoon to keep as much air as possible, until the batter is smooth and just combined.
Pour the sponge batter into the lined tin and tilt gently so it reaches the corners evenly.
Slide the baking tin into the oven.
Bake the sponge in the oven for 25 minutes, until it is golden, springy to the touch and a skewer pushed into the centre comes out clean.
Lift the tin out of the oven using oven gloves and set it on a wire rack.
Leave the sponge to cool completely in the tin — this takes about 30 minutes.
Pour the sweetened condensed milk into a medium saucepan.
Sweetened condensed milk · 200 ml
Add the evaporated milk to the saucepan.
Evaporated milk · 150 mlPour in half the double cream, keeping the remaining 100 ml aside for the topping.
Double cream · 100 mlStir all three milks together until evenly blended.
Pierce the cooled sponge all over with a fork, pushing right down to the base so the soak can penetrate every part of the cake.
Pour the three-milk soak slowly and evenly over the pricked sponge, allowing each ladleful to be absorbed before adding the next.
Lay a sheet of cling film directly over the surface of the soaked sponge.
Slide the covered tin into the refrigerator.
Leave the cake to chill and absorb the milk soak for at least 4 hours, or overnight.
Take the tin out of the refrigerator and remove the cling film.
Pour the remaining double cream into the large mixing bowl.
Double cream · 100 mlSift the icing sugar over the cream.
Icing sugar · 30 gWhip the cream and icing sugar together until the cream holds soft, billowy peaks — stop before it becomes stiff.
Spoon the whipped cream over the chilled sponge and spread it to the edges with a palette knife in an even layer.
Dust a light pinch of ground cinnamon evenly across the cream topping.
Ground cinnamon · 1 pinchCut the cake into 4 equal portions directly in the tin with a sharp knife.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Set the oven to 180 °C and leave it to come up to temperature.⏱ 10 min |
| 2 | — | | Line the base and sides of a 20 cm square baking tin with baking paper.⏱ 1 min |
| 3 | 3 piece | | Crack one egg over the large mixing bowl, letting the white fall in and keeping the yolk in the shell.⏱ 15sResultEgg |
| 4 | Eggstep 3 | | Tip the yolk into the medium bowl, then do the same with the other eggs one at a time, keeping every trace of yolk out of the whites.⏱ 1 minResultSeparated egg yolks |
| 5 | 100 g | | Add the sugar to the yolks.⏱ 5sResultSeparated egg yolks and white sugar |
| 6 | — | | Whisk the yolks and sugar together vigorously until the mixture is pale, thick and falls in a ribbon from the whisk.⏱ 3 minResultPale thick yolk mixture |
| 7 | 1 tsp | | Add the vanilla extract to the yolk mixture.⏱ 5sResultPale thick yolk mixture and vanilla extract |
| 8 | 60 ml | | Pour the whole milk into the yolk mixture.⏱ 5sResultPale thick yolk mixture and vanilla extract and whole milk |
| 9 | — | | Stir the milk into the yolk mixture until evenly combined.⏱ 20sResultLoosened yolk mixture |
| 10 | 120 g | | Sift the flour into the bowl with the yolk and milk mixture, tapping the sieve so it falls in lightly.⏱ 10sResultFloured yolk and milk mixture |
| 11 | 1 tsp | | Add the baking powder directly into the flour in the bowl.⏱ 10sResultSeasoned yolk batter |
| 12 | — | | Fold the flour and baking powder into the yolk mixture with a large spoon, cutting down and sweeping up until no dry streaks remain — do not beat.⏱ 30sResultLightened yolk batter |
| 13 | 50 g | | Add the remaining sugar to the egg whites.⏱ 5sResultWhite sugar |
| 14 | — | | Whisk the whites and sugar together until the mixture is glossy and holds firm, upright peaks when the whisk is lifted.⏱ 4 minResultStiff meringue |
| 15 | Stiff meringuestep 14 | | Add the meringue to the yolk batter in three additions, folding gently each time with a large spoon to keep as much air as possible, until the batter is smooth and just combined.⏱ 1 minResultSponge batter |
| 16 | Sponge batterstep 15 | | Pour the sponge batter into the lined tin and tilt gently so it reaches the corners evenly.⏱ 10sResultSponge batter |
| 17 | — | | Slide the baking tin into the oven.⏱ 10sResultSponge batter |
| 18 | — | | Bake the sponge in the oven for 25 minutes, until it is golden, springy to the touch and a skewer pushed into the centre comes out clean.⏱ 25 minResultBaked sponge |
| 19 | — | | Lift the tin out of the oven using oven gloves and set it on a wire rack.⏱ 10sResultBaked sponge |
| 20 | — | | Leave the sponge to cool completely in the tin — this takes about 30 minutes.⏱ 30 minResultCooled sponge |
| 21 | 200 ml | | Pour the sweetened condensed milk into a medium saucepan.⏱ 5sResultSweetened condensed milk |
| 22 | 150 ml | | Add the evaporated milk to the saucepan.⏱ 5sResultSweetened condensed milk and evaporated milk |
| 23 | 100 ml | | Pour in half the double cream, keeping the remaining 100 ml aside for the topping.⏱ 5sResultSweetened condensed milk and evaporated milk and double cream |
| 24 | — | | Stir all three milks together until evenly blended.⏱ 20sResultThree-milk soakused in step 26 |
| 25 | — | | Pierce the cooled sponge all over with a fork, pushing right down to the base so the soak can penetrate every part of the cake.⏱ 1 minResultPricked sponge |
| 26 | Three-milk soakstep 24 | | Pour the three-milk soak slowly and evenly over the pricked sponge, allowing each ladleful to be absorbed before adding the next.⏱ 3 minResultSoaked sponge |
| 27 | — | | Lay a sheet of cling film directly over the surface of the soaked sponge.⏱ 15s |
| 28 | — | | Slide the covered tin into the refrigerator.⏱ 10sResultSoaked sponge |
| 29 | — | | Leave the cake to chill and absorb the milk soak for at least 4 hours, or overnight.⏱ 4 hrResultChilled tres leches sponge |
| 30 | — | | Take the tin out of the refrigerator and remove the cling film.⏱ 10sResultChilled tres leches sponge |
| 31 | 100 ml | | Pour the remaining double cream into the large mixing bowl.⏱ 5sResultDouble cream |
| 32 | 30 g | | Sift the icing sugar over the cream.⏱ 5sResultDouble cream and icing sugar |
| 33 | — | | Whip the cream and icing sugar together until the cream holds soft, billowy peaks — stop before it becomes stiff.⏱ 2 minResultSoftly whipped cream |
| 34 | Softly whipped creamstep 33 | | Spoon the whipped cream over the chilled sponge and spread it to the edges with a palette knife in an even layer.⏱ 30sResultCream-topped tres leches cake |
| 35 | 1 pinch | | Dust a light pinch of ground cinnamon evenly across the cream topping.⏱ 10sResultCream-topped tres leches cake and ground cinnamon |
| 36 | — | | Cut the cake into 4 equal portions directly in the tin with a sharp knife.⏱ 30sResult4 portions of tres leches cake |
| Total Time | 5 hr 16 min | ||
A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.
- Lift each portion onto a plate with a wide spatula and serve at once. Keep any left over covered in the fridge and eat within 2 days.
| Nutrient | Per serving |
|---|---|
| 793kcal | |
| 16g | |
| 30g | |
| 17g | |
| 103g | |
| 79g | |
| 0.9g | |
| 299mg |
Tres Leches Cake
Sponge cake soaked in three milks with cinnamon and vanilla, topped with whipped cream. Serves 4.
What you’ll doYou will bake a sponge by folding whipped egg whites into a yolk batter, then cool it completely. Once cooled, you'll pierce the cake and pour a three-milk mixture over it slowly, then refrigerate for at least four hours to absorb. Finally, you'll whip the remaining cream with icing sugar, spread it over the chilled cake, dust it with cinnamon, and serve.
Ingredients
- Egg3 piece
- White sugar150 g
- Vanilla extract1 tsp
- Whole milk60 ml
- Plain flour120 g
- Baking powder1 tsp
- Sweetened condensed milk200 ml
- Evaporated milk150 ml
- Double cream200 ml
- Icing sugar30 g
- Ground cinnamon1 pinch