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Tres Leches Cake
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Preparation : 0 min
Cooking : 30 min
Total time : 4 h 30 Rest : 4 h
Equipment
20 x 20cm baking dish
16 pieces
125 g plain flour
5 g baking powder
4 g salt
4 large eggs
200 g caster sugar
60 ml whole milk
1 tsp vanilla extract
397 g sweetened condensed milk
340 g evaporated milk
240 ml whole milk
480 ml double cream
30 g powdered sugar
1 tsp vanilla extract
16 fresh strawberries
Associated products
RECIPE STEPS
1
Preheat your oven to 180°C. Grease a 20x20 cm baking dish and set aside.
2
In a blender, combine the flour, baking powder, and salt. Add the eggs, granulated sugar, whole milk, and vanilla extract. Blend until smooth and well combined, scraping down the sides of the blender as needed.
- 125 g plain flour
- 5 g baking powder
- 1 tsp vanilla extract
- 4 g salt
- 4 large eggs
- 200 g caster sugar
- 60 ml whole milk
3
Pour the cake batter into the prepared baking dish. Smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes.
4
While the cake is baking, add the sweetened condensed milk, evaporated milk, and whole milk into the blender and combine well.
- 397 g sweetened condensed milk
- 240 ml whole milk
- 340 g evaporated milk
5
Once the cake is baked, remove it from the oven and let it cool slightly in the pan for about 10 minutes.
6
Use a fork or skewer to poke holes all over the surface of the cake. Slowly pour the tres leches mixture over the warm cake, allowing it to soak in. Cover the cake and refrigerate for at least 4 hours or overnight to allow the cake to absorb the milk mixture.
7
Before serving, whip the double cream, powdered sugar, and vanilla extract together. Cover the cake with the cream and fresh strawberries.
- 480 ml double cream
- 30 g powdered sugar
- 1 tsp vanilla extract
- 16 fresh strawberries
