Easy tres leches cake

    Easy tres leches cake

    23saves
    2hr10min


    15 people made this

    About this recipe: Tres leches means 'three milks' in Spanish, and this classic Mexican cake is soaked in just that. Super moist and delicious, this cake is easy to make and will be the talk of your next party!

    Ingredients
    Serves: 8 

    • 6 eggs, separated
    • 100g caster sugar
    • 125g self raising flour
    • zest of 1 lime
    • 350ml condensed sweetened milk
    • 350ml evaporated milk
    • 250ml double cream
    • 1 dash amaretto or dark rum
    • To decorate
    • 1 small tin peach slices, drained
    • 250ml whipping cream
    • extra lime zest

    Method
    Prep:20min  ›  Cook:50min  ›  Extra time:1hr chilling  ›  Ready in:2hr10min 

    1. Preheat the oven to 180 C / Gas 4. Grease and flour a 23cm springform cake tin.
    2. Beat the egg whites until stiff. Add 1/2 of the sugar and continue beating till the sugar is dissolved.
    3. With clean beaters, beat the egg yolks until creamy. Add remaining 1/2 of the sugar and continue beating till pale.
    4. Fold the egg yolks into the egg whites. Sift over the flour and fold in. Fold in the lime zest. Tip the mixture into the prepared cake tin.
    5. Bake for 30 minutes. Turn off the oven and keep the cake in the oven for a further 20 minutes. Do not open the oven.
    6. Meanwhile, prepare the 'three milks' mixture by blending the condensed milk, evaporated milk, double cream and amaretto or rum until well combined.
    7. Remove the cake from the tin and place on a serving plate. Pierce the cake several times across the top with a fork. Pour over the 'three milks' mixture. Place cake in the fridge for about an hour to chill and allow the milk mixture to soak in.
    8. Before serving, garnish the top of the cake with peach slices, whipped cream and lime zest. Enjoy!

    Video

    Easy tres leches cake
    Easy tres leches cake

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    Reviews (1)

    0

    Lovely cake - followed recipe exactly and it came out great. Found it tasted even better with additional chilling time - 10 Jul 2013

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