26 November 2017

Plate Up. Tres Leches (Milk Cake) With Honeycomb

If you read my Charleston post then you'll remember that I had an amazing dessert whilst in the south. A milk cake called Tres Leches, typical of Latin America that had me 'mmmming' so much I think the people at the table next to me thought I was mad. I knew as soon as I ate it that I had to try and recreate it. Now you can too...

What you'll need
1 1/2 cups plain flour
1 teaspoon baking powder
120g unsalted butter (softened)
1 cup white sugar
5 eggs
1/2 teaspoon vanilla essence

2 cups (500ml) full cream milk
1 (400ml) tin sweetened condensed milk
1 (375ml) tin evaporated milk

What to do
Preheat your oven to 180 degrees Celsius and grease a square cake tin. Then, sift your flour and baking powder together and set aside.

In another bowl, cream the butter and the sugar together until fluffy. Add eggs and the vanilla essence, then beat well.

Slowly add the flour mixture to the butter mixture, about 2 tablespoons at a time. Mix it altogether until well blended and pop the batter into the tin. Bake for 30 minutes.

Once it's ready, whip it out and allow to cool. Then pop it on a plate and pierce the cake several times with a skewer. It should look like it has freckles all over.

Combine the full cream milk, condensed milk and evaporated milk together and pour it over the top of the cooled cake. Whatever runs off the sides, just scoop it up with a spoon and keep drizzling it over until it's all soaked up.

Serve with a side of honeycomb - you can find my old faithful recipe here.

Tres leches cake... Tres simple! And tres delicious!

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Photos by Krissie.