Tres Leches Cake

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.

Tres Leches Cake


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


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.


Hope you are having a sweet day.



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