Tres Leches Cake

20cm round layer cake

A Mexican inspired cake using a fatless sponge doused in a liquid made from milk and finished with dulce de leche!  Serve on its own or with fresh berries!

110g plain flour
1 tsp baking powder
Pinch of fine sea salt
4 eggs, separated
100g sugar, divided in 75g and 25g
1 tsp vanilla extract
65ml whole milk

Syrup
100ml whole milk
175ml condensed milk
100ml double cream

Filling and Topping
250ml double cream
150g dulce de leche (Nestle Caramel from condensed milk is ideal)

  1. Preheat the oven to 180˙C.
  2. Grease and line two cake tins with removable bottoms.
  3. Weigh the flour, baking powder and sea salt into a bowl.
  4. Whisk with a clean whisk to incorporate.
  5. Separate the egg whites from the egg yolks and put into 2 separate clean bowls.
  6. Add 75g of the sugar to the egg yolks.
  7. Whisk until pale and stiff and the mixture creates “ribbons”.
  8. Now whisk the egg whites to soft peaks.
  9. Then whisk in the remaining 25g sugar, 1 teaspoon at a time. Don’t over whisk!
  10. Next pour the milk and the vanilla extract into the egg yolks and sugar and stir to combine creating a smooth mixture.
  11. Tip the flour into the bowl and using a metal spoon fold together to form a consistent mixture.
  12. Finally add the whisked egg whites (meringue) to the bowl.
  13. Gently fold this into the egg yolks and flour. Be careful not to be too vigorous and knock all the air out of the foam.
  14. Divide between the two 20cm (8”) cake tins.
  15. Put into the oven and bake for 12-15 minutes or until a skewer comes out clean.
  16. Allow to cool in the tins.
  17. Meanwhile make the syrup mixture by putting the whole milk, condensed milk and double cream into a bowl or jug.
  18. Mix together with a fork or a small whisk to create a smooth syrup.
  19. When the cakes are cool place the tins onto a baking tray.
  20. Then pierce the tops of both cakes with a fork many times.
  21. Pour over the syrup and allow to soak into the cake. This will take at least 30 minutes.
  22. Put the double cream and add 2 tbsp of dulce de leche into a bowl.
  23. Whisk to soft peaks.
  24. When the cakes have absorbed the syrup remove one from its tin. It will be very soft so handle with care!
  25. Place onto the centre of a cake stand or plate.
  26. Using a palette knife smooth 2 tbsp of dulce de leche onto the top of the sponge.
  27. Then using the same palette knife smooth over half of the whipped cream.
  28. Place the second cake on top of this.
  29. Smooth over the remaining whipped cream.
  30. Dot the remaining dulce de leche over the top of the cake and using a fork make a swirling pattern on the top.

 

Eat immediately or allow to settle and rest. Refrigerate if making ahead due to the milk but bring out of the fridge about 30-45 minutes before serving.

Tastes great with berries!

 

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