Round 19 sees us in Mexico where, as well as tacos and burritos, sweet cakes are definitely on the menu.
This week I chose to make a Tres Leches Cake – which effectively translates to three milk cake.
This cake is a lot lighter than most cakes and doesn’t have any butter in the recipe. However, once cooked it is soaked in a mixture of double cream, evaporate and condensed milks. This gives it its creamy flavour.
So, if you want to give it a go, here is the recipe I used from the All Recipes UK site:
Tres Leches Cake
- 200g (7 oz) caster sugar
- 5 egg yolks
- 5 egg whites
- 5 tablespoons milk
- 1 teaspoon vanilla extract
- 125g (4 1/4 oz) plain flour
- 1 1/2 teaspoons baking powder
- 1 (397g) tin sweetened condensed milk
- 1 (410g) tin evaporated milk
- 600ml (1 pint) double cream
- 10 glace cherries (optional)
- Preheat oven to 180 C/ Gas Mark 4 / 160 C (Fan).
- Butter and flour bottom of a 23cm springform cake tin.
- Separate 5 eggs
- In one bowl, beat the egg yolks with 150g sugar until light in colour and doubled in volume
- Stir in the milk, vanilla, flour and baking powder
- In another small bowl, beat egg whites until soft peaks form
- Gradually add the remaining 50g sugar and eat until firm but not dry
- Fold egg whites into yolk mixture
- Pour into prepared tin.
- Bake at for 45 to 50 minutes or until cake tester inserted into the middle comes out clean
- Allow to cool 10 minutes
- Loosen edge of cake with knife before removing side of tin
- Cool cake completely
- Once cooled, place on a deep serving plate
- Use a two prong meat fork or cake tester to pierce surface of cake
- Mix together condensed milk, evaporated milk and 4 tablespoons of the double cream
- Discard 250ml of the measured milk mixture or cover and refrigerate (bizarrely this is not used again)
- Pour the remaining milk mixture over cake slowly until absorbed
- Whip the remaining double cream until it thickens and reaches spreading consistency
- Ice cake with whipped cream and if you like garnish with cherries or other fruit
- This cake was very easy to make
- I don’t know why, but when I took the cake out of the oven I got the ‘saggy souffle effect’, as in the cake sunk in the middle. This made a lovely well for all the milk mixture to congregate in!
- When pouring the milk onto the sunken cake – I swooshed it around to ensure the milk went into all holes and not just the ones in the middle of the cake
- Because of the saggy centre I cut the cake first and then added the cream as, and when slices were eaten
- Small pitlane boy thought this was one of the best cakes this year!
If you want to have a go making this, have fun.
Here’s the video …