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Recipe ⬇️ or PRINT: https://www.recipetineats.com/tres-leches-cake/ This is the famous Latin-American cake where a vanilla sponge is soaked with a 3-Milk mixture sweetened with condensed milk, topped with a mountain of fluffy cream and sprinkled with a dusting of cinnamon sugar. You haven't lived until you tried it!! It is SO good. I'd describe it as a cold pudding. The cake is wet with the sweet milk mixture but it's not unpleasantly soggy, and the cake is an intentionally fat-free one so it has the ability to absorb almost 4 cups of the soaking liquid and still maintain structural integrity. It's incredibly soft and springy! It's slightly adapted from an Ina Garten recipe* and it's the best recipe I've found, the cake is softer than typical recipes made by separating the eggs, and recipes with butter or oil in the cake get too weighed down when soaked (in my personal opinion). For Sydney-siders, this is almost a dead-ringer for the Tres Leches at Dulcito (Broadway and Zetland) which has set an awfully high bar - and I genuinely think this matches it. So, thanks Ina! We love you! - Nagi x * Changes I made: Poke with chopstick rather than skewer (better soaking dispersion, no dry patches), slightly less soaking liquid (found the edges got a little too soggy), shorter fridge time (because chopstick = faster settling in crumb) and Ina tops hers with berries whereas I opt for traditional cream and cinnamon. --------------- Tres Leches Cake CAKE: Dry ingredients – whisk: 1 1/2 cups plain flour/all-purpose flour (225g) 2 tsp baking powder 3/4 tsp cooking salt/kosher salt Wet ingredients: 3 large eggs ~50 – 55g/2oz each, room temp (important, cold eggs don’t whip as well) 1 cup white sugar (200g), caster/superfine or regular 2 tsp vanilla 1/2 cup full-fat milk, room temp (125ml) 3-MILK SOAKING MIXTURE – whisk well: 1 x 340g/12oz can evaporated milk 1 x 395g/14oz can sweetened condensed milk 1 cup thickened cream/heavy cream, or regular full-fat cream, or 1/2 cup milk* 1 tsp vanilla extract 1/2 tsp almond extract, optional* CREAM TOPPING – whip together: 2 cups thickened cream/heavy cream, or other whipping cream 3 tbsp white sugar 1 tsp vanilla extract SPRINKLING: 1/2 tsp+ cinnamon powder* 1. CAKE – Beat together eggs, sugar and vanilla in stand mixer (whisk attachment) for 10 min, will triple in volume. Turn beater down to lowest speed and, while still beating, slowly add half the flour, then all the milk, then remaining flour. Stop beating, finish mixing with rubber spatula. Pour into 33 x 23cm/9x13” butter greased pan. Bake 25 minutes at 180C/350F (160C fan-forced). 3. POKE AND SOAK – Cool cake in pan for 30 min, then poke with slim chopstick (more effective than thin skewer) all the way through to base of pan. Do lots! I do 130 (13 rows of 10). Slowly pour milk mixture over, giving it time to soak in (especially in middle, it will pool along sides). Fridge 4 hours or overnight, top with whipped cream and cinnamon, cut and serve out of pan! NOTES: - Almond not traditional but a common variation especially in American recipes. Adds a lovely, very subtle amaretto flavour. I really, really like it! - Stabilise whipped cream so it stays fluffed for days. Australia, I use McKenzie’s cream stabiliser powder (1 1/2 tbsp), just whip with cream. See my website for other methods – mascarpone, gelatine or cream cheese. - Milk is thinner so if you use that instead of cream for soaking, use less. But cream is nicer (cake is fat-free, so benefits from cream). - Cinnamon: sometimes I use loads for full coverage (it doesn’t overwhelm flavour), sometimes I sprinkle sparingly. Cinnamon flavour doesn’t actually change much either way cause there’s so much cake and cream! #recipetineats #tresleches #treslechescake #3milkcake

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