Tres Leches Cake
A delightfully soaked Mexican sponge cake infused with a rich, sweet blend of three distinct types of milk.
- 300 min
- 220 kcal / serving
- medium
- vegetarian
- Protein
- 6 g
- Fat
- 8.1 g
- Carbs
- 30.8 g
Contains: gluten, egg, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
12 servings
- 4 pc eggs (medium, separated)
- 120 g sugar
- 120 g wheat flour
- 1 tsp baking powder
- 200 ml sweetened condensed milk
- 150 ml evaporated milk
- 150 ml heavy cream
Method
- Whip the egg whites until stiff peaks form. In a separate bowl, beat the egg yolks with the sugar until pale, then fold in the flour and baking powder.
- Gently fold the stiff egg whites into the batter, pour into a greased baking pan, and bake at 180 °C for about 25 minutes.
- Allow the cake to cool down slightly, then pierce the surface thoroughly and deeply using a fork.
- Whisk the sweetened condensed milk, evaporated milk, and 50 ml of the liquid heavy cream together until smooth.
- Pour the milk mixture evenly over the pierced cake, then place it in the fridge to soak for at least 4 hours.
- Whip the remaining heavy cream until stiff peaks form, spread it smoothly across the top of the cake, and cut into 12 pieces.
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