TRES LECHES CAKE

If I had to name my top guilty pleasure it would have to be dairy products.  From a simple cheese sandwich accompanied with a cold glass of milk to a fresh scone topped with jam and clotted cream and then of course there is hot toast dripping with salted butter.  I could go on and on...  I'm very much aware that these all have to be eaten in moderation but that is what a guilty pleasure is all about - you know it's bad for you but you just can't help yourself.  Well you can imagine my delight when I saw that the latest theme for Bake Along is Tres Leches cake. 

 

 

I had never heard of it before and on further reading discovered it to be a light sponge cake soaked in not one, not two but three different kinds of milk. I am not a fan of soggy desserts and couldn't imagine that this cake would not have a 'soggy bottom' and was intrigued enough to give it a go. You definitely have to leave it soaking overnight to avoid the soggy texture and even after that the ends were still a little wet BUT it was delicious. The final result is more sticky than wet and you will find yourself seeking out the wet bits because they are so moreish. As a family we very seldom finish off a whole cake but this one disappeared in a flash. I even discovered my hubby had had a sneaky slice and that is very unusual as he does not have a sweet tooth. Most of the recipes I had seen suggested serving with cream and fresh fruit and it was good this way but I think I preferred it just on its own.

 

 

A very delicious, sticky and surprisingly light Latin American treat.

 

For the printable version - click here 

TRES LECHES CAKE

Prep time: 25 minutes

Cook time: 35 minutes plus resting time

Total time: 1 hour plus resting time

Yield: 6 - 12 depending on size of slices

Ingredients

• 4 large eggs, separated
• 200g caster sugar
• 200g plain flour
• 1 tsp baking powder
• 100ml milk
• ½ tsp vanilla extract
• 200g (½ standard tin) sweetened condensed milk
• 200g (½ standard tin) evaporated milk
• 200ml single cream

 

Cooking Directions

1. Preheat oven to 180°C/350°F/Gas 4.
2. Grease and line a 23cm/9in square cake tin.
3. Beat the egg yolks with 2/3 of the sugar on high speed until the yolks are pale and creamy.
4. Add the milk and vanilla extract and combine well.
5. Add the flour and baking powder to your mixture and stir very gently until combined.
6. Beat the egg whites on high speed until soft peaks form. Add the remaining sugar and beat until egg whites are stiff.
7. Fold the egg white mixture into the batter very gently until just combined.
8. Pour into prepared tin and bake for 35 - 40 minutes until a skewer comes out clean.        
9. While the cake is baking - combine the condensed milk, evaporated milk, and cream in a small bowl.
10. As soon as the cake comes out the oven, prick all over with a skewer and slowly pour over your milk mixture. (I left my cake in the tin).
11. Leave the cake overnight (in the fridge) to absorb all the liquid. (I turned my cake over once during this time so that any excess liquid drained back down into the cake).
12. Decorate with whipped cream and fresh fruit or just serve as is.      

Adapted from BBC Food

I am very happy to finally be able to submit a post to Bake Along which is hosted by Zoe of Bake for Happy Kids, Joyce of My Kitchen Flavours and Lena of Frozen Wings.