My sister in law is visiting us at the moment and she comes with some unique dessert concepts from her time spent in the USA. When most people think of american desserts, images of syrup drowned layers of pancakes, face sized cookies and deep fried chocolate bars probably come to mind, but this is different. This cake is a Spanish inspired favourite. A cake soaked in a 3 milk mixture. This cake is amazing; a soft, moist cake topped with a layer of cream.
After putting our ideas together, we came up with the recipe below. This stays true to the original Spanish cake, but using our own recipe for the cake and adapting the milk mixture to suit.
Tres Leches cake
1 1/4 cup sugar
1 tsp vanilla essence
2 cups flour
1 1/2 tsp baking powder
3/4 tsp bicard soda
pinch of salt
1/2 cup milk
Pre heat oven to 180°c and grease a 9×13 inch pan. Beat together butter and sugar. Once creamed add in eggs 1 at a time, ensuring each addition is mixed well. Add in vanilla essence and mix. Combine baking powder, bicarb soda and salt with flour. Alternate between adding flour and milk until flour is your last addition. Once all mixed, pour into a baking tray and level. Bake for 40 minutes or until skewer comes out clean. Set aside to cool.
*You can substitute this cake recipe for any light spongy cake recipe you already use or like.
3 milk mixture
1 can condensed milk
1 can evaporated milk
1 cup full cream milk
Combine milks in a pouring jug. Once cake is cooled, turn upside down into a dish with high sides (this will ensure no milk spillage), poke cake all over with a fork. Slowly pour milk mixture slowly and evenly onto cake until mixture is finished, set aside to soak and absorb. Best served after a night of soaking.
1 1/2 cups cream
1 tblsp icing sugar (optional)
Whip cream and sugar till firm. Level onto soaked cake on the day of serving. Decorate with chocolate or fruit.
Hope you’ll enjoy this dessert as much as we have. Thank you to Aasiya for the inspiration for this Spanish Tres Leches Cake.