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The best tres leches cake recipe

My rendition of a Mexican tres leches cake made into a layered cake using 6 kinds of milk. It's an absolutely wonderful recipe.
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The best tres leches cake on the internet
Prep Time:20 minutes
Cook Time:25 minutes

Ingredients

Cake

  • 5 free-range eggs separated
  • 150 grams / 1 cup cake flour
  • 1-1/2 teaspoon Baking Powder
  • 1/4 teaspoon salt
  • 1 cup fine muscovado sugar or golden caster sugar divided
  • 1 teaspoon vanilla extract
  • 80 ml / 1/3 cup milk

Milk soak

  • 150 ml Nestle condensed milk or 2 x 1/3 cups
  • 150 ml Nestle evapourated milk
  • 150 ml fresh cream

Icing/topping

  • 1/2 a tin of Nestle caramel treat or dulce de leche about ½ cup
  • 60 ml /1/4 cup cream you can use the leftover cream from the dessert cream tin or add fresh
  • 250 ml / 1 cup whipping cream
  • 1-2 Tbsp icing sugar

Instructions

  • Line two 23 cm cake tins with baking paper and Preheat the oven to 180C / 350 F.
  • In a stand mixer whisk the egg whites until peaking and then slowly add 1/4 a cup of the sugar and whisk for a further minute or so until firm. Scrape this all out and set it aside in another bowl.
  • Using the same bowl and whisk, beat the egg yolks and 3/4 cup (remaining) sugar until it's light and fluffy. About 5 minutes.
  • Sift the flour, salt, and baking powder.
  • Add the milk, vanilla, and sifted flour to the egg and sugar and mix briefly until well combined.
  • Remove the bowl from the mixer and fold the eggs whites by hand until well incorporated and then divide the mixture between the two cake tins.
  • Bake for 20 - 25 minutes until golden and springy to the touch. Your cake is done when a sharp knife is pierced into the middle and comes out clean. Allow the cakes to cool in the pans.
  • While the cake is baking, mix all the milk soak ingredients together.
  • When the cakes are cooled (left in the pans) prick them all over with a sharp skewer. Pour the milk soak mixture over slowly and repeatedly until it can't soak up anymore and leave for at least two hours. * when using a springform cake tin you might experience some leakage from the tins. To prevent this simply fold a piece of foil under each tin - or allow them to cool on a baking tray to catch any spillage.
  • When you are ready to serve, whip the cup of cream with 1 -2 tablespoons of icing sugar until soft peaks (don't over whip), and whisk the caramel with the 1/4 cup of cream until smooth.
  • Place one layer of the cake down, spread a thin layer of caramel, and then a layer of cream. Top with the other cake and repeat. Scrape the sides to expose some cake - or simply cover that with cream too. I mean the more the better right?

Notes

The cake and milk soak can be made in advance.
The caramel adds a delicious, sweet layer to this cake, but can be left out.

Storage Instructions

  • Store the cake covered in the fridge for up to 4 days.
  • Keep it in the baking dish or transfer to an airtight container.
  • Serve cold or slightly chilled for best texture and flavour.
  • The sponge continues to soak up the milk, making it even better the next day.
  • Do not freeze – the whipped cream topping doesn’t hold up well after thawing.
 
Author: Sam Linsell