Tres leches cake recipe
Tres Leches Cake recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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Ingredients
| 175 g | plain flour |
| 1 tsp | baking powder |
| 125 g | unsalted butter, softened |
| 400 g | caster sugar |
| 5 medium | eggs |
| 1 ½ tsp | vanilla extract |
| 240 ml | milk |
| 175 ml | condensed milk |
| 175 ml | evaporated milk |
| 75 ml | brandy or liqueur of chice |
| 350 ml | double cream |
Instructions
The milks are not part of the cake when mixed or baked but added later as a soak.
Preheat the oven to Gas Mark 4, 180°C, 350°F.
Grease and flour a 9×13 inch, 22x33cm baking dish.
Sift the flour and baking powder together into a bowl and set aside.
Cream the butter and half the sugar in a bowl until light and fluffy. Add the eggs and half the vanilla and beat well. Add the flour in three stages mixing well and after each addition, until blended.
Pour batter into prepared tin and bake for 30 minutes. When a skewer inserted into the centre comes out clean, you can remove it from the oven.
Pierce the cake in about 10-12 places and allow it to cool.
Combine the milks and brandy or liqueur in a jug and whisk together and pour over the top of the cake. Refrigerate for at least 2 hours before serving.
When ready to serve, combine the cream, remaining sugar and vanilla and whisk together until stiff. Spread the cream over the top of the cake and serve immediately. Keep any uneaten portions chilled.
Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Tres leches cake recipe
Recipe type: xarchivex
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