Tres leches cake
A light sponge soaked in three kinds of milk and topped with whipped cream and cinnamon. Moist, cold and irresistible.
- 55 min25 prep · 30 cook
- MediumDifficulty
- 550 kcalper serving
Ingredients
- Eggs5
- Sugar200 g
- Plain flour160 g
- Baking powder2 tsp
- Whole milk80 ml
- Vanilla extract1 tsp
- sweetened condensed milk (395 g)1 can
- evaporated milk (410 g)1 can
- Whipping cream, for soaking250 ml
- Whipping cream, for the topping300 ml
- Icing sugar2 tbsp
- ground cinnamon1 pinch
Missing something? Ingredients with × can be left out.
Steps
- 1
Heat the oven to 180 °C and grease a 23 × 33 cm baking dish.
- 2
Whisk the eggs and sugar until pale, thick and tripled in volume. Fold in the sifted flour and baking powder, then the milk and vanilla.
- 3
Pour into the dish and bake until golden and springy.
- 4
Mix the condensed milk, evaporated milk and cream. Prick the warm cake all over with a fork and slowly pour over the milks.
- 5
Cover and chill so the sponge soaks up all the liquid.
- 6
Whip the remaining cream with the icing sugar, spread it over the cake and dust with cinnamon. Serve cold.
Tips and questions
- Why does it have to rest overnight?
- The sponge needs time to absorb all three milks evenly; at least 6 hours in the fridge, ideally overnight.
- Why is my cake soggy at the bottom?
- Pour the milk slowly over a cooled sponge pricked all over, in several goes; a dense sponge or adding it all at once leaves a puddle.
- How long does it keep?
- Up to 4 days covered in the fridge. It does not freeze well once soaked.
Enjoy your meal!
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