Layered Tres Leches Cake Recipe
This delightful Layered Tres Leches Cake is a sumptuous twist on the traditional Latin American dessert, renowned for its indulgent sponge soaked in a luscious blend of three types of milk.
Ingredients:
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For the sponge cake:
- 225g all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 115g unsalted butter, softened
- 200g granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 120ml whole milk
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For the milk mixture:
- 400ml condensed milk
- 300ml evaporated milk
- 200ml whole milk
- For the whipped cream topping:
- 300ml double cream
- 50g icing sugar
- 1 tsp vanilla extract
Instructions:
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Prepare the Sponge: Preheat your oven to 180°C (160°C fan). Grease and flour two 20cm round cake tins. In a bowl, whisk together the flour, baking powder, and salt. In another bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, followed by the vanilla. Gradually mix in the dry ingredients, alternating with the milk until smooth. Divide the batter between the prepared tins and bake for 25-30 minutes, or until a skewer inserted comes out clean. Allow to cool.
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Make the Milk Mixture: In a bowl, combine the condensed milk, evaporated milk, and whole milk.
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Assemble the Cake: Once the cakes are completely cool, carefully slice each one in half horizontally to create four layers. Place the first layer on a serving plate and soak it generously with the milk mixture. Spread a layer of whipped cream on top, then repeat with the next layers, soaking each with the milk mixture before adding whipped cream.
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Final Touches: Once all layers are stacked, spread whipped cream over the top and sides of the cake. Decorate with fresh berries or a sprinkle of cinnamon if desired.
- Serve: Chill the cake for a few hours to allow the flavours to meld beautifully. Slice, serve, and enjoy the rich, creamy delight of this layered Tres Leches Cake!
This cake promises to be a showstopper at any gathering, marrying moist texture with a dreamy richness that’s hard to resist.
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