This cake is phenomenal- I don't know where it has been all my life! I have been aware of it and have probably pinned it a hundred times, but it took a look around for suitable Mexican /Spanish deserts for a themed party to push me to make this. Read the ingredients and then just don't think again about the calories- OK!
Believe me it will serve about 16 because it is soooo rich.
A word of advice- get ahead of yourself by making the day before. It really benefits from overnight refrigeration when all the tres leches can be soaked up.
Ingredients 4 large eggs, separated 375g Caster/bakers' sugar 350g Flour 15g Baking powder 100ml full cream milk For the 'sauce' 1 400g tin condensed milk 1 400g tin evaporated milk 50g liqueur I used Kahlúa, but you might prefer Grand Marnier 100g double/heavy cream For the topping 100g double/heavy cream 20g icing /powdered sugar Callebaut crispearls (optional) Prepare a 10″/25cm cake pan by lining base a spraying Preheat oven to 180°C/350°F Method Whisk the egg whites until stiff then gradually add sugar while whisking to stiff peak consistency. Gradually whisk in egg yolks. Gradually add the flour mixture alternately with the milk. Pour into prepared pan and bake for 30 minutes until skewer comes out clean Do not remove from tin Pierce cake to make holes for the 'sauce' Pour half the tres leches mixture over cake and refrigerate for at least 3 hours Turn cake out onto a plate which will allow you to pour the other half over without running off the plate! Ideally you are going to leave the cake overnight in fridge so that all the sauce can be absorbed – there is a lot! I didn't have time but the cake definitely tasted better the day after and everything had set really well. Whip up 200g of double cream with a spoonful of sugar and spread over the cake. I sprinkled callebaut white chocolate cereal balls for decoration and served with berries.
Tres Leches Cake
Hope you are having a sweet day.
Anne:)
©anneniven