A tres leches cake in summer is a delight. For a cake made with three milks – evaporated, condensed and fresh whole milk – this Latin American classic is surprisingly refreshing. Whenever I want to, my mind wanders to my friend Terry Mercieka‘c [founder of Happy Endings] creation: tres leches ice cream sandwich. Imagine a delicate yellow sponge cake hugging layers of ice cream and decadence dulce de leche. It’s a quick knockout fix! Or for a slightly bigger project, make today’s recipe.
Tres leches and strawberry cake
preparation 25 min
cook 30 min
Cool down 4 hours +
Serves 8-10
About the mushroom
4 eggs
A big pinch of salt
150 g powdered sugar
130 g plain flour
1 tsp baking powder
50 g of unsalted butter
For the milk mixture
410 ml tin eevaporated milk
200 g of condensed milk, plus 60g for the filling
100 ml Full-fat milk
For topping
300 ml of double cream
250 g of strawberries, peeled and halved
Preheat the oven to 195C (175C fan)/380F/gas 5½. In the bowl of a stand mixer or using a large bowl with an electric mixer, beat the eggs, salt and sugar until pale, thick and fluffy – about 15 minutes on medium speed.
In a separate bowl, whisk together the flour and baking powder, then melt the butter.
In three stages, sift the flour mixture over the egg mixture and gently mix until there are no lumps. Pour the melted butter into the bowl in three stages, stirring after each addition.
Pour the batter into an 18cm x 28cm x 5cm tin (no need to grease or line) and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it cool completely. After the cake has cooled, whisk together the evaporated, condensed and whole milk in a saucepan until well combined. Heat until steaming, then remove from heat. Make holes all over the surface of the cake using a skewer or fork. Then, while the milk is still warm, slowly pour it over the cake, letting it soak into the holes. Cover the cake and refrigerate for at least four hours, or ideally overnight, so it can fully absorb the milk. To make the topping, beat the double cream and condensed milk in a mixing bowl until soft peaks form. Once the cake has cooled, spread the whipped cream evenly over the top. Arrange the strawberries on top, then serve the cake chilled.
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