Tres leches cake
A popular cake in Mexico and other Latin American countries. It is called tres leches cake because three types of milk are poured over it, making it very moist.
Ingredients
- ½ tsp rapeseed oil
- 140g/5oz plain flour
- 1 tbsp baking powder
- ¼ tsp salt
- 5 free-range eggs
- 150²µ/5½´Ç³ú caster sugar
- 1 tsp vanilla essence
- 100ml/3½fl oz milk
For the three milk mixture
- 300ml/10fl oz evaporated milk
- 200ml/7fl oz condensed milk
- 200ml/7fl oz whole milk
To decorate
- 300ml/10fl oz whipping cream or double cream
- 1½ tbsp icing sugar
- ½ tsp ground cinnamon
Method
Preheat the oven to 200C/180C Fan/Gas 6. Oil a 20 x 30cm/8 x 12in glass baking dish or tin with the rapeseed oil.
Sift the flour, baking powder and salt into a bowl. Set aside.
Separate the eggs into two bowls: yolks in one and whites in the other.
Add three quarters of the caster sugar to the egg yolks and mix using an electric hand whisk until the mixture turns pale. Add the vanilla and milk and mix gently.
Add the flour mixture to the egg yolk mix and use a spatula to mix gently until they are combined. Set aside.
Wash the beaters of the electric whisk in hot soapy water until spotlessly clean then whisk the egg whites until stiff peaks form when you lift the whisk. Add the remaining caster sugar and whisk in.
Using a spatula, spoon some of the stiff egg whites into the egg yolk mixture and carefully fold in. Repeat until all the egg whites are combined.
Spoon the mixture into the baking dish and bake for 25 minutes or until an inserted skewer comes out clean.
Remove from the oven and leave to cool completely.
Meanwhile, combine the three types of milk and set aside.
Prick the cake with a fork to make holes evenly across it. Pour the milk mixture over the cake slowly, allowing it to soak in before adding more.
Whip the cream with the icing sugar until stiff then spread it over the cake. Sprinkle with the cinnamon and cut into slices to serve.
Recipe Tips
Ground cinnamon is the traditional decoration, but you could decorate with strawberries instead.
This can be eaten straight away, but is even better if left in the fridge for at least 3 hours or overnight.
