Fruits Of Jannah Tres Leches Cake
Monday, June 02, 2025
“Eid dessert goals? Achieved!
Serving up heavenly vibes
with this
Fruits of Jannah Tres Leches Cake”
So, what exactly are the Fruits of Jannah? ‘Jannah’ means
Paradise in Arabic, and both the Qur’aan and Hadith
(Islam’s holy book and teachings)
describe them as “fruits of Paradise”.
Although interpretations may vary, fruits such as dates, figs, grapes,
and pomegranates, along with honey, are explicitly mentioned in the
Qur’aan.
Now, back to this type of cake, which, by the way, totally blew up on
TikTok around Ramadan! My sister mentioned it, and I thought, “Yep, this
one’s going on my must-bake list.”
I actually managed to get my hands on the fruits I needed (struggle in
Botswana sometimes), so I immediately made it. But you know me,
I had to put my own spin on it.
I’m absolutely obsessed with Tres Leches (yes, I could happily
swim in milk-soaked cake), so this Fruits of Jannah Tres Leches was
born—with a cheeky twist in the whipped cream. As you can see, I had fun shooting it too lol.
Now, full disclosure—I left out the olives and bananas. Olives on
a cake? That’s a no from me (unless you go with an olive oil cake
recipe). And bananas… well, we just don’t vibe.
That said, you can totally get creative with it! Use fresh or dried
fruit, mix up textures, go wild, it’s your cake, your vibe.
And just to be clear, this isn’t a religious cake or anything symbolic. It’s just a deliciously soft sponge milk cake dressed up in fruit that
happens to be linked to Paradise. Anyone can enjoy it, because it’s
just a heavenly excuse to bake and eat some cake.
Also, fair warning: this is not a one-slice kind of cake. I
served it at brunch, and the guests polished off 3/4 of it immediately!
It’s got main character energy, and it will be repeated.
TikTok
@spicyfusionkitchen Fruits of Jannah Tres Leches Cake ✨ Full Recipe on www.spicyfusionkitchen.com #fruitsofjannah #fruitsofjannahcake #fruitsofjannahtresleches #tresleches #treslechescake #cake #cakerecipe #fruit #grapes #pomegranate #dates #figs #honey #eid #eidrecipe #uk #food #FoodTok #dessert #foodblogger #botswana #southafrica #tiktokbotswana #tiktokuk #fyp #foryoupage #tiktokfood #tiktokbw #spicyfusionkitchen #dessert #Recipe #foryoupage❤️❤️ #tiktoksouthafrica #tiktokbotswana🇧🇼tiktoksouthafrica🇿🇦 #fypツ #fypviral #FoodTok #Foodie #FoodLover #teampixel ♬ Soft Sunlight (Lofi) - Prodbyecho
INGREDIENTS
- SPONGE CAKE -
1 Cup All-Purpose Flour (or Cake Flour)
1 1/2 tsp Baking Powder
1/4 tsp Salt
5 Eggs
1 Cup Caster Sugar (will need to be divided)
1 tsp Vanilla Essence
1/3 Cup Milk
- MILK GLAZE -
1 can of Evaporated Milk
1 can Sweetened Condensed Milk
1 cup Fresh Cream
-TOPPING -
500ml Whipping Cream
1/2 Cup Icing Sugar
1/4 Cup Honey
Note: This recipe makes a lot of whipped cream!
Feel free to halve the topping ingredients. I’ve tested it, and I find
it's the perfect.
You won’t be wasting any whipped cream, the honey flavour still comes
through, and with less icing sugar, it’s not overly sweet.
- Topping Halved -
250ml Whipping Cream
1/4 Cup Icing Sugar
1/4 Cup Honey
- Decorative Toppings -
Figs
Grapes
Pomegranate Pearls
Dates
2 - 3 Tbsp Honey
METHOD WITH PICTURES
1. Preheat your oven to 180°C (356°F). Using a non-stick spray, spray a
25cm x 6cm springform cake tin, and line the bottom with some baking
parchment paper.
2. Combine your all-purpose flour (or cake flour), salt and baking powder
in a large bowl.
3. In 2 other bowls, separate your eggs.
4. Beat the egg yolks with 3/4 cup caster sugar on high speed until the
yolks are pale yellow. Stir the milk and vanilla essence thoroughly
into your whipped egg yolk mixture. Keep aside.
5. 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 caster
sugar to the egg whites and beat until the egg whites are stiff (be careful
not to overbeat your egg whites or they’ll go dry). Keep aside.
6. Pour the egg yolk mixture into the flour mixture and gently fold
together until fully combined.
7. Next, gently fold the egg white mixture into the batter until it is
properly combined.
8. Pour the batter into your prepared cake tin and spread evenly over the
surface. Tap the tin against the counter to remove any bubbles. Bake for 15-20 minutes, or until a toothpick inserted into the centre comes
out clean when checked.
9. While your cake is baking, combine the evaporated milk, fresh cream, and
sweetened condensed milk in a pitcher - this is the milk glaze.
10. Once your cake is baked (it bakes surprisingly fast—so keep an eye on it!
Mine got a little too golden), take a toothpick or fork and gently poke
holes all over the top. Then, slowly pour about 1 1/2 cups of the milk glaze
over the entire surface, making sure to cover the edges as well.
11. Let the cake cool completely and soak up all that milky goodness.
12. While the cake is soaking up the milk glaze, it’s time to whip up the
cream. Grab your cold cream straight from the fridge (it whips best when
chilled) and beat it on high speed. Once it starts to thicken after a few
minutes, gradually add in the icing sugar and honey.
14. Keep whipping until the cream forms into stiff peaks (yes, I did the
‘hold the bowl over my head’ test, lol). Be careful not to overwhip - mine
took around 10 minutes. Once the cream starts to thicken and resembles
whipped cream, reduce the speed and continue checking to see if it’s a firm
yet fluffy texture.
15. Once the cake has cooled, it’s time to ice it with the whipped cream. You
can put it on top generously, or, as I did, cover the sides too.
16. Finally, top with your prepped fruits and drizzle honey over the entire
cake.
17. Refrigerate for at least 4 hours before serving, and then drizzle the
leftover milk mixture over everyone’s slices as they are served.
METHOD
- Preheat your oven to 180°C (356°F). Using a non-stick spray, spray a 25cm x 6cm springform cake tin, and line the bottom with some baking parchment paper.
- Combine your all-purpose flour (or cake flour), salt and baking powder in a large bowl.
- In 2 other bowls, separate your eggs.
- Beat the egg yolks with 3/4 cup caster sugar on high speed until they are pale yellow. Stir the milk and vanilla essence thoroughly into your whipped egg yolk mixture. Keep aside.
- 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 caster sugar to the egg whites and beat until the egg whites are stiff (be careful not to overbeat your egg whites or they’ll go dry). Keep aside.
- Pour the egg yolk mixture into the flour mixture and gently fold together until fully combined.
- Next, gently fold the egg white mixture into the batter until it is properly combined.
- Pour the batter into your prepared cake tin and spread evenly over the surface. Tap the tin against the counter to remove any bubbles. Bake for 15-20 minutes, or until a toothpick inserted into the centre comes out clean when checked.
- While your cake is baking, combine the evaporated milk, fresh cream, and sweetened condensed milk in a pitcher - this is the milk glaze.
- Once your cake is baked (it bakes surprisingly fast—so keep an eye on it! Mine got a little too golden), take a toothpick or fork and gently poke holes all over the top. Then, slowly pour about 1 1/2 cups of the milk glaze over the entire surface, making sure to cover the edges as well.
- While the cake is soaking up the milk glaze, whip the cream. Grab your cold cream straight from the fridge (it whips best when chilled) and beat it on high speed. Once it starts to thicken after a few minutes, gradually add in the icing sugar and honey. Keep whipping until the cream forms into stiff peaks (yes, I did the ‘hold the bowl over my head’ test, lol). Be careful not to over-whip - mine took around 10 minutes. Once the cream starts to thicken and resembles whipped cream, reduce the speed and continue checking to see if it’s a firm yet fluffy texture.
- Once the cake has cooled, it’s time to ice it with the whipped cream. You can put it on top generously, or, as I did, cover the sides too. Top with your prepped fruits and drizzle honey over the entire cake.
- Refrigerate for at least 4 hours before serving, and then drizzle the leftover milk mixture over everyone’s slices as they are served.
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