Tres Leches Cake

For the Cake

• 240g cake flour
• ¾ teaspoon baking powder
• ½ teaspoon salt
• 5 large eggs, at room temperature
• 250g granulated sugar (divided)
• 120ml warm milk
• 2 teaspoons vanilla extract

Milk Mixture

• 397g sweetened condensed milk
• 380g evaporated milk
• 160ml whole milk

Whipped Cream

• 500ml whipping cream
• 2 tablespoons icing sugar
• Fresh berries, for garnish

To make the Cake

Preheat the oven to 180°C. Grease and line a baking dish with baking spray or parchment paper, and set aside.

In a large bowl, whisk together the cake flour, baking powder, and salt. Separate the eggs into two bowls (yolks in one, whites in another). Beat the egg whites on medium speed. Gradually add 60g (¼ cup) of sugar while beating on high speed until stiff peaks form, about 1-2 minutes.

In a separate bowl, beat the egg yolks with the remaining sugar (190g) on medium speed until pale and fluffy, about 1-2 minutes.

Add the warm milk and vanilla extract to the yolk mixture, beating until combined. Gently fold the dry ingredients into the yolk mixture using a spatula until just combined. Carefully fold the whipped egg whites into the batter in three additions, ensuring the batter stays airy.

Pour the batter into the prepared baking dish. Smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the centre comes out clean. Allow the cake to cool for 15 minutes in the pan.

To make the Milk Mixture

In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk until smooth.

Using a wooden skewer or fork, poke holes all over the cooled cake. Gradually pour the milk mixture over the cake, ensuring it absorbs evenly.

Cover the cake with cling film and refrigerate for at least 1 hour (or overnight for best results).

To make the Whipped Cream

In a large bowl, beat the whipping cream and icing sugar on medium speed until soft peaks form. Spread or pipe the whipped cream evenly over the chilled cake.

To Serve

Garnish the cake with fresh berries and serve chilled. Enjoy your Tres Leches Cake!

Recipe & Image courtesy of Landi Govender