Dessert

Tres Leches Cake

Name: Tres Leches Cake
Total time: 75 min
Yield: 8
Ingredients: 200 g Flour; 1 tsp Baking powder; 5 Egg; 200 g Sugar; 120 ml Milk; 1 tsp (extract) Vanilla pod; 1 can (397g) Sweetened condensed milk; 200ml (heavy cream) Cream; 300ml for topping Whipped cream; a pinch Cinnamon

Preparation time: 1 h 15
Servings: 8

Ingredients

Flour — to buy200 g
Baking powder — to buy1 tsp
Egg — to buy5
Sugar — to buy200 g
Milk — to buy120 ml
Vanilla pod — to buy1 tsp (extract)
Sweetened condensed milk — to buy1 can (397g)
Cream — to buy200ml (heavy cream)
Whipped cream — to buy300ml for topping
Cinnamon — to buya pinch

Preparation

Preheat the oven to 175°C/345°F and butter a 20x30 cm rectangular tin. Separate the egg whites from the yolks into two bowls.
Whisk the yolks with 150g of sugar until the mixture turns pale and doubles in volume, then fold in the milk and vanilla.
Sift the flour with the baking powder on top and fold in gently with a spatula, just enough that no streaks of flour remain — don't overmix, to keep the cake light.
Whip the egg whites to stiff peaks with the remaining sugar (50g), added in three additions, until glossy and holding a stiff peak. Fold them gently into the batter, lifting the mixture with a spatula so you don't knock the air out — this trapped air is what makes the cake nice and spongy, essential for soaking up the syrup later.
Pour the batter into the tin and bake for 25-30 minutes, until a toothpick inserted in the centre comes out clean. Let it cool completely in the tin.
Meanwhile, mix the sweetened condensed milk, the cream and a little cinnamon in a bowl: these are the "tres leches" (three milks) that give the cake its name.
Once the cake is cold, poke it all over with a fork (as many holes as possible), then slowly pour the three-milk mixture over the whole surface, letting it soak in between pourings — this soaking is what makes the cake so moist.
Cover and refrigerate for at least 3 hours, ideally overnight, so the cake fully absorbs the milk syrup.
Just before serving, top the cake with a layer of lightly sweetened whipped cream and dust with a little cinnamon. Serve well chilled, cut into squares.

Dessert

Tres Leches Cake

Preparation time: 1 h 15
Servings: 8

Ingredients

Flour — to buy200 g
Baking powder — to buy1 tsp
Egg — to buy5
Sugar — to buy200 g
Milk — to buy120 ml
Vanilla pod — to buy1 tsp (extract)
Sweetened condensed milk — to buy1 can (397g)
Cream — to buy200ml (heavy cream)
Whipped cream — to buy300ml for topping
Cinnamon — to buya pinch

Preparation

Preheat the oven to 175°C/345°F and butter a 20x30 cm rectangular tin. Separate the egg whites from the yolks into two bowls.
Whisk the yolks with 150g of sugar until the mixture turns pale and doubles in volume, then fold in the milk and vanilla.
Sift the flour with the baking powder on top and fold in gently with a spatula, just enough that no streaks of flour remain — don't overmix, to keep the cake light.
Whip the egg whites to stiff peaks with the remaining sugar (50g), added in three additions, until glossy and holding a stiff peak. Fold them gently into the batter, lifting the mixture with a spatula so you don't knock the air out — this trapped air is what makes the cake nice and spongy, essential for soaking up the syrup later.
Pour the batter into the tin and bake for 25-30 minutes, until a toothpick inserted in the centre comes out clean. Let it cool completely in the tin.
Meanwhile, mix the sweetened condensed milk, the cream and a little cinnamon in a bowl: these are the "tres leches" (three milks) that give the cake its name.
Once the cake is cold, poke it all over with a fork (as many holes as possible), then slowly pour the three-milk mixture over the whole surface, letting it soak in between pourings — this soaking is what makes the cake so moist.
Cover and refrigerate for at least 3 hours, ideally overnight, so the cake fully absorbs the milk syrup.
Just before serving, top the cake with a layer of lightly sweetened whipped cream and dust with a little cinnamon. Serve well chilled, cut into squares.