Tres leches (three milks) cake

Tres Leches cake

I take no credit for this recipe, it is a Pioneer Woman recipe through and through. I saw this recipe a long time ago and swooned at the name. It was filed away and promptly forgotten, only to be found again last night. Cue me, scouring the baking aisle of Asda at an ungodly hour stocking up on tins of the Devils nectar. And by golly, it is heavenly. Tuck in and spare a thought for those poor creatures who are lactose intolerant and will never share this experience.

Ingredients

1 cup plain flour
1-1/2 tsps baking powder
1/4 tsp salt
5 whole eggs
1 cup sugar, divided
1 tsp vanilla
1/3 cup milk
100ml light evaporated milk
100ml light condensed milk
100ml double cream

For the icing

1 pint double cream
2 tbsps sugar
Glace cherries

Method

Pre-heat oven to 180˚C. Spray a 9×13 inch baking tray with cooking spray until fully coated. Combine flour, baking powder and salt in a large bol. Separate eggs. Beat egg yolk with 3/4 cup sugar on a high-speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high-speed until soft peaks form. Add in remaining 1/4 cup of sugar and mix until egg white form stiff peaks. Folk egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread out to even the surface. Bake for 35-45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and leave to cool.

Combine evaporated milk, condensed milk and double cream in a mixing jug. When cake is cool, prick all over with a fork. Pour milk mixture over the cake, making sure to go right up to the edges.

Allow the cake to absorb the mixture for 30 minutes. To ice the cake, whip 1 pint of double cream and 3 tbsps sugar until thick and spreadable. Spread over the surface of the cake and decorate with glace cherries. Cut into 12 squares and serve.

 

Tres leches (three milks) cake
Author: Cheryl
Prep time:
Cook time:
Total time:
Serves: 12 squares
I take no credit for this recipe, it is a Pioneer Woman recipe through and through. I saw this recipe a long time ago and swooned at the name. It was filed away and promptly forgotten, only to be found again last night. Cue me, scouring the baking aisle of Asda at an ungodly hour stocking up on tins of the Devils nectar. And by golly, it is heavenly. Tuck in and spare a thought for those poor creatures who are lactose intolerant and will never share this experience.
Ingredients
  • 1 cup plain flour
  • 1-1/2 tsps baking powder
  • 1/4 tsp salt
  • 5 whole eggs
  • 1 cup sugar, divided
  • 1 tsp vanilla
  • 1/3 cup milk
  • 100ml light evaporated milk
  • 100ml light condensed milk
  • 100ml double cream
  • For the icing
  • 1 pint double cream
  • 2 tbsps sugar
  • Glace cherries
Instructions
  1. Pre-heat oven to 180˚C. Spray a 9×13 inch baking tray with cooking spray until fully coated. Combine flour, baking powder and salt in a large bol. Separate eggs. Beat egg yolk with 3/4 cup sugar on a high-speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
  2. Beat egg whites on high-speed until soft peaks form. Add in remaining 1/4 cup of sugar and mix until egg white form stiff peaks. Folk egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread out to even the surface. Bake for 35-45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and leave to cool.
  3. Combine evaporated milk, condensed milk and double cream in a mixing jug. When cake is cool, prick all over with a fork. Pour milk mixture over the cake, making sure to go right up to the edges.
  4. Allow the cake to absorb the mixture for 30 minutes. To ice the cake, whip 1 pint of double cream and 3 tbsps sugar until thick and spreadable. Spread over the surface of the cake and decorate with glace cherries. Cut into 12 squares and serve.

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