Oh, the lovely Trés Leches cake. It started life in Las Iguanas, celebrating Jef’s birthday last year. He ordered their:
CREAMY CARAMEL CAKE
Tres Leches. Layers of soaked sponge & caramelised cream, drizzled with dulce de leche. Topped with more caramelised cream & blueberries.
It was a big hit and I was immediately charged with recreating it at home! This is my second attempt – I’ve scaled the quantities back to make something we can eat over a weekend rather than a week 😉
Stephanie’s Trés Leches cake (original recipe here)
For the sponge
- 2 free-range eggs, separated
- 100g caster sugar
- 100g plain flour
- ½ tsp baking powder
- 50 ml milk
- ½ tsp vanilla extract
- 2 tsp caramel sauce
For the pour-over sauce
- Half a 400g can sweetened condensed milk
- Half 400g can caramel evaporated milk
- 50 ml caramel sauce – see photo right for the odd, obscure brand I found in the back of my cupboard!
- 100ml double cream
- Preheat the oven to 180C/350F/Gas 4. Grease and line a pyrex baking dish.
- In a bowl, beat the egg whites until stiff peaks form when the whisk is removed. Gradually fold in sugar. Fold in the egg yolks one at a time.
- In another bowl mix the flour, baking powder, milk and vanilla. Fold this quickly into the egg mix and pour into the baking dish.
- Swirl the caramel sauce through the cake.
- Place in the preheated oven and bake for about 30-40 minutes.
- For the sauce, beat together the condensed milk, evaporated milk and cream.
- As soon as you take the cake out of the oven skewer holes all over the top and pour over half of the milk mix.
- Place in the fridge to chill.
- Once chilled pour over the rest of the sauce, whip the cream and spread over the top, slice and serve.