Tres Leches Cake

(All Recipes have Gluten-Free Options)

Wow, this is the most wonderful treat… a cross between a cake and a pudding! This Mexican cake is so called because the recipe uses three types of milk (tres leches). It’s incredibly light, moist and creamy. The sponge (which can be made with gluten-free flour if desired!) is soaked overnight with a mixture of evaporated, condensed and whole milk then topped with fresh whipped cream. Be warned it is very addictive – I like to serve it with strawberries to cut the creaminess!

For the Cake:

125g plain flour (gluten free if needed – I use Doves)

1½ teaspoons baking powder

¼ teaspoon salt

5 large eggs, separated

200g caster sugar – divided 150g/50g

80ml whole milk

1 teaspoon vanilla extract

For the Milk Mixture:

397ml tin condensed milk

340ml evaporated milk

60ml whole milk

For the Whipped Topping:

475ml double cream

3 tablespoons icing sugar

½ teaspoon vanilla extract

Ground cinnamon for topping

Strawberries to serve

You will need a square cake tin (20 x 20 cm), lined with baking paper

  1. Put the egg yolks in a bowl, add 150g caster sugar and whisk on high speed until the egg yolks are pale and creamy. Add 80g milk and 1 teaspoon of vanilla extract, stir to combine.
  2. In another bowl combine the flour, baking powder and salt. Now add the egg yolk mixture and stir gently until just combined.
  3. In a separate bowl whisk the egg whites to stiff peaks, then gradually add the remaining 50g of caster sugar and whisk until stiff and glossy.
  4. Gently fold the egg whites into the yolk batter until combined.
  5. Pour the batter into the lined cake tin and smooth over. Bake in a preheated oven, 175’c fan, for 25-35 minutes until a skewer inserted in the centre of the cake comes out clean. Remove from the oven and allow the cake to cool completely in the tin.
  6. Once the cake has cooled, whilst still in the tin, use a fork or skewer to pierce holes all over the cake.
  7. Combine the condensed milk, the evaporated milk and whole milk in a small jug. Slowly pour the milk mixture over the top of the cake, making sure you pour near to the edges and all around. Refrigerate the cake overnight to allow it to soak up the milks – don’t worry if there seems to be a lot of liquid – it will soak in eventually!
  8. In the meantime whip the cream together with the icing sugar and vanilla extract until stiff peaks.
  9. When ready to serve, smooth the whipped cream over the top of the cake. Sprinkle cinnamon on top. Cut into squares to serve (I find that it is easiest served from the tin or from the baking paper). Serve with sliced strawberries. Keep refrigerated for up to 4 days.