TRES LECHES CAKE
Tres Leches Cake (a Mexican cake which means ‘Three milks’).
“Hier is bietjie van ‘n heerlike ligte poeding. Hoop jul geniet dit ook.”
- 4 eggs, separated
- 115 g plain flour
- 1 heaped teaspoon baking powder
- ¼ teaspoon salt
- 160 g castor sugar (split 120 g for egg yolks and 40 g for egg whites)
- 2½ tablespoons full cream milk
- ½ teaspoon vanilla extract
- 200 g condensed milk
- 130 g evaporated milk
- 2½ tablespoons full cream milk (or cream)
- 250 g cream
- 1½ tablespoons icing sugar
- cinnamon to sprinkle over
Separate the eggs. Into the yolks, add 120 g castor sugar and whisk until pale yellow; it will thicken up a little and sugar is dissolved. Now gently fold in with spatula half of the flour, we do not want to over mix this. When nicely incorporated and even, fold in rest of flour along with baking powder and salt. Will be a thick batter. Then very gently fold in milk and vanilla. When all nice and smooth, set aside.
Beat the egg whites until soft peaks, then add 40 g castor sugar and beat till dissolved and held stiff peaks. Now we incorporate this into the batter using a big metal spoon. Scoop one big spoon full of egg whites and fold this into batter. Once first spoon full is incorporated add another spoon full and do the same, then the last spoon full will be the rest of egg whites.
You can butter the bottom of 20 x 25 cm oven dish but not the sides otherwise the cake will pull away from sides.
Pour in all the batter into oven dish and level the top.
Bake for about 20 – 30 minutes at 170 °C, until skewer comes out clean.
Turn off the oven and leave oven door open a little and let it cool off for 20 minutes.
It will still be a little warm and is perfect for the milk-sauce.
Take a fork and poke holes into the cake. Whisk together the milk ingredients and pour evenly over the cake.
Now cover the dish with tin foil or cling wrap and put in fridge overnight.
For topping, whisk the cream with icing sugar until stiff and scoop over the cake.
Sprinkle with cinnamon and enjoy.
Recipe posted by and photo: Frances Smith