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Tres Leches Cake
Tres Leches Cake
You Are Sorted | P.144
Makes 16
Ingredients
For the cake
1 tbsp unsalted butter for greasing
180 g plain flour
1 1⁄2 tsp baking powder
1⁄2 tsp salt
100 g unsalted butter softened
225 g caster sugar
5 large eggs
2 tsp vanilla extract
For the glaze
340 g evaporated milk
397 g condensed milk (1 can)
175 ml whole milk
For the whipped cream topping
500 g double cream
225 g caster sugar
1 tsp vanilla extract
Method
Preheat the oven to 180°C. Grease a baking dish (20x30cm) with butter and line the bottom with baking paper.
Tip the flour, baking powder and salt into a large mixing bowl. In another large mixing bowl (or the bowl of a stand mixer) beat the butter with the sugar until light and fluffy. Add the eggs one at a time, fully combining one before adding the next. Pour in the vanilla extract then beat in the flour in 3 batches, keeping the mix light and fluffy. Transfer the batter into the baking dish and spread into an even layer.
Bake the batter for 20-25 minutes, until golden and firm to touch. Gently run a knife around the edge of the cake and turn out onto a cooling rack. Peel off the baking paper and leave to cool. Poke the cake all over with a skewer.
In a large mixing bowl whisk together the evaporated milk, condensed milk and whole milk. Put the rack with the cake on it over a large tray and pour the milk glaze all over the cake. Pour any excess glaze over the cake again then leave in the fridge for a few hours to soak.
In another large mixing bowl whisk the double cream with the sugar and vanilla extract until it just reaches stiff peaks. Carefully spread the cream over the top of the cake, getting the edges really neat with a palette knife if you want to. Chill for another few hours and slice into bars to serve.
Tres Leches Cake
Tres Leches Cake
You Are Sorted | P.144
Makes 16
Ingredients
For the cake
1 tbsp unsalted butter for greasing
180 g plain flour
1 1⁄2 tsp baking powder
1⁄2 tsp salt
100 g unsalted butter softened
225 g caster sugar
5 large eggs
2 tsp vanilla extract
For the glaze
340 g evaporated milk
397 g condensed milk (1 can)
175 ml whole milk
For the whipped cream topping
500 g double cream
225 g caster sugar
1 tsp vanilla extract
Method
Preheat the oven to 180°C. Grease a baking dish (20x30cm) with butter and line the bottom with baking paper.
Tip the flour, baking powder and salt into a large mixing bowl. In another large mixing bowl (or the bowl of a stand mixer) beat the butter with the sugar until light and fluffy. Add the eggs one at a time, fully combining one before adding the next. Pour in the vanilla extract then beat in the flour in 3 batches, keeping the mix light and fluffy. Transfer the batter into the baking dish and spread into an even layer.
Bake the batter for 20-25 minutes, until golden and firm to touch. Gently run a knife around the edge of the cake and turn out onto a cooling rack. Peel off the baking paper and leave to cool. Poke the cake all over with a skewer.
In a large mixing bowl whisk together the evaporated milk, condensed milk and whole milk. Put the rack with the cake on it over a large tray and pour the milk glaze all over the cake. Pour any excess glaze over the cake again then leave in the fridge for a few hours to soak.
In another large mixing bowl whisk the double cream with the sugar and vanilla extract until it just reaches stiff peaks. Carefully spread the cream over the top of the cake, getting the edges really neat with a palette knife if you want to. Chill for another few hours and slice into bars to serve.