Easy Tres Leches Cake
"Tres leches" means "three milks" in Spanish. Garnish this special cake with peach slices, whipped cream and lime zest.
Ingredients
Serves: 8
- 6 eggs, separated
- 100g caster sugar
- 125g self-rasing flour
- zest of one lime
- 350ml condensed milk
- 350ml evaporated milk
- 250ml double cream
- 1 dash amaretto or dark rum
- 1 small tin peach slices, drained
- 250ml whipped cream
- extra lime zest
Directions
Preparation:25min ›
Cook:50min ›
Extra time:1hour chilling ›
Ready in:2hours15min
- Preheat the oven to 180 degrees C. Grease and flour a 23cm springform cake tin.
- Beat the egg whites until stiff. Add 1/2 of the sugar and continue beating till the sugar is dissolved.
- With clean beaters, beat the egg yolks until creamy. Add remaining 1/2 of the sugar and continue beating till pale.
- 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.
- 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.
- Meanwhile, prepare the 'three milks' mixture by blending the condensed milk, evaporated milk, double cream and amaretto or rum until well combined.
- 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.
- Before serving, garnish the top of the cake with peach slices, whipped cream and lime zest. Enjoy!
Watch a video of it being made…
Easy Tres Leches Cake
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Reviews and Ratings
Global Ratings:
(22)
Reviews in English (2)
Very easy to make. The end result wasn’t super sweet and went down a treat with my group. I only used 2/3rd of the milk mixture to soak the cake and left the remaining for whoever wanted to have some extra topping. The cake wasn’t eggy either and I made it a day in advance and left it to soak in the fridge. Another tip, to maximise absorption , try and pour the mixture while the cake is hot/warm. - 04 Mar 2018
Lovely cake - followed recipe exactly and it came out great. Found it tasted even better with additional chilling time - 10 Jul 2013 (Review from Allrecipes UK & Ireland)