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Mexican Tres Leches Cake
Light sponge cake soaked in three milks — evaporated, condensed and cream — topped with whipped cream.
Total time
65 min
Prep
30 min
Cook
35 min
Difficulty
medium
Cuisine
Mexican
vegetarian
Ingredients
200gplain flour
1 tspbaking powder
5eggs, separated
200gcaster sugar
5 tbspwhole milk
1 tspvanilla
400mlevaporated milk
300mlcondensed milk
200mldouble cream
300mldouble cream for topping
2 tbspsugar for topping
Instructions
1
Beat egg yolks and sugar until pale. Fold in flour, baking powder, milk and vanilla.
2
Fold in stiff egg whites gently.
3
Bake in a greased tin at 175°C for 25–30 minutes.
4
Cool, poke holes all over with a skewer.
5
Mix evaporated milk, condensed milk and cream. Pour slowly over cake.
6
Refrigerate 4 hours. Top with whipped sweetened cream.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
1152
Protein
29.1g
Fat
47.1g
Carbs
154.9g
Fiber
1.4g
Sodium
459mg
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