If you’ll love moist desserts this light and fluffy cake soaked with a sweet mixture of milk topped with caramel will blow your mind away. It’s a great recipe to make it the day before and you can freeze it up to 3 months in a sealed container!
Tres Leches is a popular authentic Mexican dessert. The syrup is made of – three kinds of milk.
Easy to make and perfect for any time of the year parties.
Ingredients 1 cup: 200ml
- 4 large eggs
- 1/2 cup of sugar
- 1 1/2 cups of sifted flour
- 1/2 teaspoon of baking powder
- 1 teaspoon of vanillin
Caramel
- 1 cup of sugar
- 1/3 cup of water
- 1 tsp white vinegar
- Or you can always use good quality caramel sauce for your cake.
Syrup
- 2 1/2 glasses of whole milk
- 200ml double cream
- 1 tablespoon of whole milk powder
- 1/4 cup sugar
Instructions
Separate the eggs, put your egg whites in a large bowl and egg yolks in a smaller bowl. Wisk the egg whites till stiff add 1/2 of your sugar and whisk till shiny. Add rest of the sugar, baking powder and vanilla into the egg yolk and whisk till the colour of the mixture becomes pale yellow and thick. (the reason to put the baking powder and vanilla into the egg yolk mixture with rest of the sugar will help egg yolks to become lighter colour and ticker faster)
Fold in the whites into the egg yolk mixture slowly. Add the sifted flour cup by cup and fold it into the egg mixture.
Pour the cake mixture into Pyrex glass cookware. First, bake the cake for 10 minutes in a heated oven at 165C, then reduce the heat to 150C and cook for 25-30 minutes.
Soon as you take the sponge cake out, release side of the sponge cake, poke holes with a toothpick. For milky syrup; put the cream sugar and milk powder in a large bowl and mix well till cream gets ticker, add milk into cream mixture mix well.
Add the milky syrup over the hot sponge cake. After absorbing the syrup, let it cool down and rest least 2 hours in the refrigerator.
For caramel; Stir the sugar into the water with the vinegar in a stainless-steel pan (The vinegar prevents the sugar from crystallizing.)
Put sugar, water and vinegar in a small stainless still pan on medium heat. Stir well till sugar dissolves, stop stirring when the sugar gets a golden colour, then do not stir again. Rolling around will be enough. As the bubbles grow thicker and slower, the water evaporates, the caramelization process begins. Keep in eye on the colour. When sugar reaches the right colour, turn off the fire. Or you can always use good quality caramel sauce for your cake.
