اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!
So, I have seen this tres leches cake, otherwise known as milk cake, all over the internet and I decided to make it. I did some research, and it turns out that tres leches originates from Mexico. I had never actually had a milk cake up until about a year ago. My cousin was going on and on about milk cakes and how I should try to make them. I had seen them all over Instagram as well. So, I decided to see what all the fuss was about. Turns out everyone was right! This three-milk cake is delicious. So, I went about trying out different recipes to make my own version of milk cake.
My sponge cake is relatively simple. A few recipes use more egg yolks than egg whites, which poses a dilemma for me because I never know what to do with the extra egg whites, so I decided to use equal amounts of each. It worked and the cake still tastes so soft and delicious! I baked the cake in a 20cm tin which you could replace with an 8-inch or 7-inch cake. As 20cm is about 7.8 inches if you bake it in an 8-inch tin it would be slightly thinner and if you bake it in a 7-inch pan then it will be slightly thicker. It should be fine if you use either.
For my milk cake I decided to use evaporated milk, sweetened condensed milk and double cream. Some recipes use different combinations and ratios of milk. Some people use milk, but I like the taste of this particular combination. The only problem is that there is leftover sweetened condensed milk, which I had a bit of problem of thinking of how to use it up. The evaporated milk comes in 170g tins. I’m not actually sure why evaporated milk and the sweetened condensed milk is measured in grams, but it is what it is.
When you pour the milk bath on the sponge cake it will seem like a lot, but the sponge will end up absorbing the majority of it. You have to pour on the milk bath whilst the cake is warm. It helps the sponge soak up more of the milk bath. You should pour on the milk bath whilst the cake is still in the tin and let it rest. Usually, I leave mine to rest overnight, but if you’re in a rush you don’t have to leave it that long. You should leave it for at least an hour though. When you remove the cake from the tin there will be some excess of the milk bath that was poured on the cake and this is usually served alongside the cake.
I decorated the cream with some whipped cream and crushed pistachios. Some people add edible rose petals, but I couldn’t find them anywhere, so I just stuck with the crushed pistachios. This cake is so soft and moist but not too sweet. My dad said this was their favourite cake of mine yet. It is not overwhelmingly sweet and combined with the whipped cream it is perfect with a hot cup of tea.
This tres leches cake recipe is deliciously soft and topped with rich whipped cream and crushed pistachios.
Tres Leches Cake
Tres leches cake, sometimes called milk cake, is a Mexican dessert. This tres leches recipe made up of a soft sponge soaked in a milk bath and topped with lightly sweetened whipped cream and crushed pistachios. The milk bath is made up of a combination of evaporated milk, sweetened condensed milk and double cream making this milk dessert perfect for all those milk lovers. An authentic tres leches cake recipe and guaranteed to be the best you have tried. This cake will beat every and any store-bought cake. Each bite will just melt in your mouth
- For Sponge Cake:
- 4 Eggs/Anday
- 130g Caster Sugar
- 160ml Milk/Doodh
- 160g Plain Flour
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- For Milk Bath:
- 170g Evaporated Milk
- 130ml Sweetened Condensed Milk
- 50ml Double Cream
- For Whipped Cream Frosting:
- 100ml Double Cream
- 2 tbsp Icing Sugar
- 1 tsp Vanilla Extract
- For Decoration:
- Pistachios (crushed)
- Separate the eggs into egg yolks and egg whites
- Add the egg whites into one bowl and whip until soft peaks form
- Add the caster sugar and whip until medium peaks form then set aside
- Add the milk and vanilla extract to the egg yolks add mix until combined
- Sift the plain flour and baking powder into the batter and whisk until there is no trace of flour
- Line a 20cm/8-inch square cake tin with parchment paper and add batter into it
- Bake in the centre of preheated oven at 175°C/320°F/gas mark 3 for 30-35 minutes
- In a jug mix the evaporated milk, sweetened condensed milk and double cream together
- Use a fork to poke holes into the warm cake
- Pour the milk bath on to the cake and use a spoon to help the cake soak the milk bath
- Leave the cake to rest for at least an hour
- In a bowl add the double cream, icing sugar and vanilla extract
- Whip until stiff peaks form then transfer into piping bag with star nozzle
- Pipe onto cake and top with crushed pistachios
- Your tres leches cake is ready!