Easy to make Tres Leches Cake (milk cake)

Tres Leches Cake Recipe

Named after the three types of milk used in the recipe, Tres Leches is a decadent-tasting, light sponge cake which is an ideal base for fresh summer strawberries.   Something different to try with the strawberries this Wimbledon.

Ingredients

4 eggs, separated
200g caster sugar
1 tsp vanilla extract
200g plain flour
1 tsp baking powder
100ml milk
410g evaporated milk
200ml sweetened condensed milk
300ml double cream
2 tbsp icing sugar
handful of strawberries

Method

Heat oven to 180C/160C fan/gas 4.

Lightly oil and line the base and sides of a 20cm square cake tin.

Put the egg whites in a large bowl with a pinch of salt. Beat with an electric hand whisk until foamy,.

Keep mixing whilst you add 150g of the sugar, slowly, until thick and glossy.

In separate bowl, mix the egg yolks, the remaining sugar and vanilla for 2 mins pale and foamy.

Add the flour, baking powder and milk to the egg yolks.

Fold everything together using a spatula.

Add the egg white to the cake mix, folding it in until you create a smooth batter

Pour into the tin and bake for 40-45 mins or until a skewer inserted into the centre comes out clean.

Leave the cake to cool in the tin.

Ease the cake out of the tin and then a poke holes over the surface with a skewer.

Mix together the evaporated milk, condensed milk and 3 tbsp of the cream.

Pour over half the milk mixture.

After 5 mins or so, it should have soaked into the cake.

Leave for another 5 mins, then transfer to a plate and pour over the remaining milk until it starts to leak a little.

Whip the remaining cream and icing sugar together until it reaches soft peaks stage.

Spread the cream over the cake.

Chill, when ready to serve, cut into squares and top with sliced strawberry.

Are you looking for more cake recipes? Then click the link below for more delish cakes to make at home.

Easy Tres Leches Cake Recipe

Luxurious and easy to make Tres Leches cake recipe

Print Recipe Pin Recipe

Course afternoon tea, cake

Ingredients

  

• 4 eggs separated
• 200 g caster sugar
• 1 tsp vanilla extract
• 200 g plain flour
• 1 tsp baking powder
• 100 ml milk
• 410 g evaporated milk
• 200 ml sweetened condensed milk
• 300 ml double cream
• 2 tbsp icing sugar
• handful of strawberries

Instructions

 

• Heat oven to 180C/160C fan/gas 4.
• Lightly oil and line the base and sides of a 20cm square cake tin.
• Put the egg whites in a large bowl with a pinch of salt. Beat with an electric hand whisk until foamy,.
• Keep mixing whilst you add 150g of the sugar, slowly, until thick and glossy.
• In separate bowl, mix the egg yolks, the remaining sugar and vanilla for 2 mins pale and foamy.
• Add the flour, baking powder and milk to the egg yolks.
• Fold everything together using a spatula.
• Add the egg white to the cake mix, folding it in until you create a smooth batter
• Pour into the tin and bake for 40-45 mins or until a skewer inserted into the centre comes out clean.
• Leave the cake to cool in the tin.
• Ease the cake out of the tin and then a poke holes over the surface with a skewer.
• Mix together the evaporated milk, condensed milk and 3 tbsp of the cream.
• Pour over half the milk mixture.
• After 5 mins or so, it should have soaked into the cake.
• Leave for another 5 mins, then transfer to a plate and pour over the remaining milk until it starts to leak a little.
• Whip the remaining cream and icing sugar together until it reaches soft peaks stage.
• Spread the cream over the cake.
• Chill, when ready to serve, cut into squares and top with sliced strawberry.

Keyword afternoon tea, cake