Tres Leches - a delicious sponge cake with condensed milk

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Today I want to share a delicious dessert from Latin America. We'll prepare Tres Leches: a simple sponge cake soaked in a three-milk mixture.

 

Moist sponge cake is pleasantly sweet, delicate and it just melts in your mouth. Vanilla notes and condensed milk are prominent in flavour, while whipped cream brings a bit of freshness. A simple cake that will make any family gathering better.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (for a 37 x 24 cm baking tin)

Sponge cake

  • 150 g (~1 cup) wheat flour
  • 1.5 tsp baking powder
  • Pinch of salt
  • 6 large eggs (at room temperature)
  • 250 g (1 and 1/4 cup) sugar
  • 100 ml full fat milk (at room temperature)
  • 1.5 tsp vanilla paste

Cake soak

  • 400 g evaporated milk (unsweetened)
  • 400 g condensed milk (sweetened)
  • 80 ml full fat milk

Decoration

  • 500 ml whipping cream (36%)
  • 60 g (~4 tbsp) icing sugar
  • 1.5 tsp vanilla paste
  • Cinnamon, for dusting

Method

  1. Sift 150 g wheat flour, 1.5 tsp baking powder and a small pinch of salt into a bowl through a fine sieve to remove any lumps. Stir through the dry ingredients shortly with a whisk until everything is combined and set the bowl aside.
  2. Pour 6 large egg whites into a separate large bowl. Whip the egg whites with an electric mixer until the mixer beaters start leaving visible marks in the foam. I recommend starting at the slowest mixer setting and increasing the speed gradually to medium high speed. Once soft foam forms, start adding 100 g white caster sugar. Do it in a few batches, 1 tbsp at a time, and whip the contents of the bowl for 30 seconds before adding the next spoonful of sugar. Once you add all of sugar, continue beating the egg whites for another minute, until they become stiff and glossy.
  3. Put 6 large egg yolks and 150 g sugar into a large bowl. Cream them together until egg yolks double in size and become light and fluffy. Around two, three minutes at medium high speed should be enough.
  4.  Once the egg yolks reach desired consistency, add 100 ml full fat milk and 1.5 tsp vanilla paste. Mix the contents of the bowl together shortly at low speed, only until fully combined.
  5. Add sifted dry ingredients into egg and milk mixture. Do it in three parts, a few tbsp at a time. Fold each batch in carefully with a silicone spatula. Mix batter only until you can no longer see raw flour.
  6. Add whipped egg whites to the batter. Do it in the same way: in three parts, folding each batch gently in with a silicone spatula. It is worth being careful here not to remove too much air from batter, so stop mixing once you no longer see egg whites.
  7. Pour batter into a rectangular baking tin lined with baking paper, 37 x 24 cm. It is important to use a baking tin without removable sides as we will soak the cake in the baking tin.
  8. Bake the cake in an oven preheated to 180 deg C, no fan, for 15-20 minutes, until a skewer inserted into the middle of the cake comes out clean.
  9. Meanwhile, pour one tin evaporated milk (400 g), one tin condensed milk (400 g) and 80 ml full fat milk into a large jug. Stir the contents of the bowl with a whisk until uniform liquid forms.
  10. Take baked cake out of the oven and prick it densely with a wooden skewer, straight away. Pour milk mixture on top of pricked cake. Do it directly over the holes and the sides of the cake. Leave the cake for 15-30 minutes for milk to be absorbed and set it aside to cool completely.
  11. Pour 500 ml cold whipping cream into a large bowl. Add 60 g icing sugar and 1.5 tsp vanilla paste. Cream the contents of the bowl with an electric mixer until stiff. I recommend starting at low speed and gradually increasing the mixer speed until whipped cream forms.
  12. Transfer whipped cream onto the cool sponge cake and spread it evenly across the surface of the cake with a spatula. Scatter a teaspoon of cinnamon on top.
  13. Enjoy!

Approximate nutritional value

100 g

  • 286 kcal
  • Carbs: 33 g 
  • Fat: 14 g
  • Protein: 6 g
  • Fibre: 0 g

1 slice (recipe makes 24 slices)

  • 255 kcal
  • Carbs: 29 g 
  • Fat: 13 g
  • Protein: 6 g
  • Fibre: 0 g

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