Tres leches cake with bitter chocolate

AT A GLANCE

  • Serves 6 - 8 people

This Latin American classic gets its name from the three milks used to soak the featherlight sponge cake - evaporated, condensed and whole milk. Whipped cream and seasonal fruit are typical toppings; we serve ours with a scattering of grated bitter chocolate and cocoa for a touch of bitterness to cut through the sweetness.

  • 120 gm butter, melted and cooled, plus extra softened, for greasing
  • 5 eggs
  • 165 gm (3/4 cup) caster sugar
  • 225 gm (1½ cups) plain flour
  • 1 tsp baking powder
  • Scraped seeds of 1 vanilla bean or 1 tsp vanilla bean paste
  • 375 ml (1½ cups) evaporated milk
  • 200 gm condensed milk
  • 250 ml (1 cup) milk
  • 300 ml thickened cream, whipped with ½ tsp ground cinnamon
  • Grated bitter chocolate and Dutch-process cocoa powder, to serve
01   Preheat oven to 170C, and butter and line a 15cm x 30cm cake tin (or a 22cm-square cake tin) with baking paper. Whisk eggs and sugar in an electric mixer until pale and tripled in volume (4-5 minutes). Sieve in flour and baking powder, add vanilla and a pinch of salt, fold to combine, then fold in melted butter. Pour mixture into prepared tin, smooth top and bake until puffed and golden, and a skewer inserted withdraws clean (25-30 minutes).
02   Meanwhile, combine the three milks in a jug and set aside. Remove cake from oven, pierce all over with a skewer, then gradually pour milk mixture over cake, allowing it to be absorbed before adding more. Set aside to soak and cool (2-3 hours or overnight). Serve topped with whipped cream, grated chocolate and cocoa.

Topics:

VANILLA, WINTER, LATIN AMERICAN, MILK, DESSERT, CAKE, COCOA

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

LUCY TWEED

FEATURED IN

Jul 2016

Jul 2016

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