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Tres leches cake
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Indulgent Cuban dessert soaked in three milks, flavored with tropical fruit and rum.
Ingredients:
  • Olive oil spray
  • 4 eggs, separated
  • 4.40 gm vanilla essence
  • 155g (3/4 cup) caster sugar
  • 4.00 gm baking powder
  • 150g (1 cup) plain flour, sifted
  • 60ml (1/4 cup) milk
  • 185ml (3/4 cup) evaporated milk
  • 1 x 395g can sweetened condensed milk
  • 125ml (1/2 cup) thickened cream
  • 60ml (1/4 cup) rum
  • 1 x 300ml ctn thickened cream, extra
  • 40.00 gm caster sugar, extra
  • Canned mango slices, to serve
  • Fresh mint leaves (optional), to serve
Instructions:
  • Preheat your oven to 180°C. Lightly grease a 16 x 26cm slab pan with olive oil spray and line the base and 2 long sides with non-stick baking paper.
  • In a bowl, use an electric beater to mix the egg yolks, vanilla, and 100g (1/2 cup) sugar until the sugar dissolves and the mixture is thick and pale. Fold in baking powder and one-third of the flour using a large metal spoon. Add one-third of the milk and mix. Repeat twice more with the remaining flour and milk.
  • Whisk the egg whites in a clean, dry bowl using an electric beater until soft peaks form. Gradually add the remaining sugar, 1 tablespoon at a time, while whisking constantly until the mixture becomes thick and glossy. Gently fold one-quarter of the egg white mixture into the flour mixture using a metal spoon until smooth, then fold in the rest of the egg white mixture.
  • Spread the mixture evenly in the lined pan, then bake for 20-25 minutes or until a skewer inserted into the center comes out clean. Let it cool in the pan for 10 minutes. Place the pan in a deep baking dish and poke holes all over the cake using a skewer.
  • Mix together the evaporated milk, condensed milk, cream, and 1 tablespoon of rum in a jug. Gently pour the mixture over the cake, cover it, and refrigerate overnight for optimal soaking.
  • Whip extra cream, extra sugar, and remaining rum with an electric beater until firm peaks form. Spread over the cake, cut into squares, and garnish with mango and mint leaves, if desired.

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