Tres Leches Cake Recipe

Monday, June 10, 2019

Now I know what you must be thinking,

fancy name, this cake must be so complicated to make,

but I'm here to tell you how if someone likes me who never bakes could make this

so can you!

This cake originates from Mexico and it's also known as the milk cake.
It was actually trending last Eid

and I thought why not make it for this Eid.

I made it and pipped my home-made whipped cream on it a day before serving it,

it refrigerated really well and the sponge cake stayed soft even days later.

Something silly i learnt after baking it,

is there are 3 versions of this cake;

Rose

Pistachio

Saffron

Basically the difference is either rose, pistachio or saffron ingredient

(essence or food colouring depending on which)

which is added to the sponge cake and the glaze.

The recipe I will be sharing is the classic recipe,

however I garnished it with some pistachio,

which usually goes on the pistachio version.

Now if you want to make the saffron version, rose version or the pistachio version,

I will also share the ingredient(s) you need to add to the recipe for that version.
Feel free to comment or message me any questions you may have.

- INGREDIENTS -

- SPONGE CAKE -

1 Cup All Purpose Flour

1 1/2 tsp Baking Powder

1/4 tsp salt

5 Whole Eggs

1 cup Castor Sugar (will need to be divided)

1 tsp Vanilla Essence

1/3 Cup Milk

2 generous pinches of saffron

80g pistachio paste

1 drop pink food colouring

- MILK GLAZE -

1 can evaporated milk

1 can sweetened condense milk

1 cup fresh cream

1 pinch of saffron

1 drop pistachio essence and 1 drop green food colouring

3 Tbsp Rose Water and 1 drop rose syrup (or food colouring)

-TOPPING -

500ml Whipping Cream

1/2 Cup Icing Sugar

Saffron Strands / Chopped Pistachios / Rose Buds

- METHOD -

Hot out of the oven

Preheat your oven to 180 Degrees C (356 F).
Using a non-stick spray, spray a 9 x 13 inch pan (coat it well).
Combine your all-purpose flour, salt and baking powder in a large bowl.
In 2 other bowls, separate your eggs.
Beat your egg yolks with 3/4 cup castor sugar (you can add in your saffron, pistachio paste or pink food colouring) on high speed, until your yolks are pale yellow (the colour will change depending on the added ingredient).
Properly stir in your milk and vanilla essence into your egg yolks mixture.
Pour the egg yolk mixture onto the flour mixture and stir gently until properly combined.
Next, beat your egg whites on a high speed until soft peaks form.
While the mixer is turned on, add the remaining 1/4 cup castor sugar to the egg whites and beat until the egg white are stiff (be careful to not over beat your egg whites or they'll go dry).
Fold in your egg white mixture into the batter very gently until it's properly combined.
Pour the batter into your prepared pan and spread evenly over the surface.
Bake for 25-30 minutes or till your toothpick comes out clean when you check it.
While your cake is baking, combine in a pitcher your evaporated milk, fresh cream, sweetened condense milk (saffron, pistachio essence and green food colouring or rose water and rose syrup)
Once your cake is baked and has cooled down, poke several holes on the surface with a toothpick or fork.
Slowly drizzle 1 1/2 cups of the milk mixture all over the cake (make sure to get the edges as well).
If you want to serve the cake in the pan you baked it in you can, however I wanted to serve mine on a fancy tray. What I did is I left the cake for 2 hours to soak up the mixture before I carefully flipped it onto the tray (yes this was a tad bit messy). I did go on to pour another 1/2 cup of the milk mixture over the cake again while it was on the tray. Again this step can be skipped if you will be serving it in the same baking pan.
After a couple of hours in the fridge I whipped up my whipping cream and sugar till it was stiff (yes I did the hold the bowl over my head test lol).
Next, pipe your whipped cream over your cake (as I did) or you can spread an even layer over the cake.
Now even though I made the classic version I did garnish with chopped pistachios, you can top with pistachios, saffron strands or edible mini rose buds.
Refrigerate for 4 hours minimum before serving, and serve with the left over milk mixture which should be drizzled over everyone's slices as it's served.

- PIN IT -

It is so easy to pin a recipe you like right onto your pinterest boards,

simply click on the picture and it will automatically take you to pinterest.

When you share the picture the link shares as well,

which makes it easier for you and any one else to find the recipe.

I hope you enjoy this Tres Leches Cake Recipe,
it's super easy to make, whether you're making the classic version
or kicking it up a notch by making the rose, pistachio or saffron version.
If you do have any questions once again please do feel free to
comment down below or send me a message.
This cake is now my go-to,
it really is so easy to make
(coming from someone who's not good at baking at all)
and it's just as delicious.

If you would like to check out other cake recipes I have shared on my blog,
here are the recipe;

Fig, Honey and Pistachio Sponge Cake

Chocolate and Rose Mug Cake

Almond Cake

Tiramisu Cupcakes

Granadilla Butter Cake

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