Classic Tres Leches Milk-Soaked Sponge Cake

25m

准备

30m

烹饪

份数

528

浏览量

medium

dessert

Latin American

by Chef Mariana Alvarez

A light and airy sponge cake soaked with a rich blend of three milks, then finished with a soft whipped topping for a moist, delicate and indulgent dessert.

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食材

✓5 large eggs
✓150 g caster sugar
✓120 g plain flour
✓1 tsp baking powder
✓200 ml whole milk
✓200 ml evaporated milk
✓200 ml sweetened condensed milk
✓300 ml double cream
✓2 tsp vanilla extract
✓0.3 tsp salt

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说明

Preheat the oven to 170 °C. Grease and line a rectangular baking dish.

Whisk egg yolks with most of the sugar until pale and thick, then mix in vanilla.

Whip egg whites with salt until soft peaks form, then gradually add remaining sugar and whisk to glossy peaks.

Fold flour and baking powder into the yolk mixture, then gently fold in the egg whites.

Pour batter into the prepared dish and bake until golden and a skewer comes out clean.

Cool slightly, then pierce the cake all over and slowly pour over the mixed three milks.

Whip cream with vanilla until soft peaks form and spread evenly over the soaked cake.

📝厨师备注

Refrigerate for at least 2 hours before serving. Keep chilled and consume within 48 hours for food safety.

tres leches

milk cake

latin dessert

sponge cake

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