Subham's Kitchen

Tres Leches Cake (eggless)

• By subham
• May 27, 2016
• No Comments

Preparation time:- 15 minutes                Total Time:- 25+20 minutes

Serves:- 8                                                        Level of cooking:- Moderate

 

A tres leches cake, also known as Three Milk Cake, is a sponge cake soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream topped with whipped cream.

 

 

Ingredients for sponge cake

1. Cake flour- 2 cups
2. Corn flour/corn starch- 1/3 cup
3. Condensed milk- 1/2 cup
4. Butter- 1/3 cup
5. Yogurt- 1/3 cup
6. Milk- 1 cup
7. Sugar- 1 tablespoon or you can add more
8. Baking powder-2 teaspoon
9. Baking soda- 1 teaspoon
10. Custard powder- 1 teaspoon
11. Salt- 1 pinch
12. Vanilla Essence- 1 teaspoon
13. Plain Vinegar- 1 tablespoon

Ingredients for Tres Milk mixture

1. Evaporated milk- 1 cup
2. Condensed milk- 1 cup
3. Full cream- 1 cup

Ingredients for Whipped cream

1. Full fat whipping cream- 1 cup approx 200 ml
2. Icing sugar- 1 teaspoon
3. Vanilla essence- few drops

Method

1.Grease the 9″x13″ baking dish with butter, line it with a butter paper and set aside. Preheat your oven at 150 degree celsius.

2.Add custard powder to the milk and keep it aside.

3.Shift the cake flour, corn flour, baking powder, baking soda and salt together in a bowl and set aside.

4.Cream the butter, condensed milk, yogurt and sugar together until fluffy.  Add vanilla essence to it and again beat the mixture for a minute.

5.Add half of the flour mixture with half of the custard milk to the butter mixture. Mix it with a spatula then add remaining flour and custard milk and mix until well blended.

6.Add 1 tablespoon of plain vinegar and mix it well and slowly pour the cake batter to the prepared pan and bake it for 20 minutes at 150 degree celsius or until a inserted tooth pick comes out clean.

7.Next, take out the cake from the oven. Invert the cake from the pan and remove the parchment paper and let it cool for 5 minutes.

8.Now put it back on the baking pan upside down and poke the cake with a fork all over the top.

9.Combine together the evaporated milk, condensed milk and cream and pour it over the cake. The cake will absorb all the mixture in about 5 minutes. Now cover the cake with a cling wrap and put it in the refrigerator to cool.

10.Whip the cream with sugar and vanilla essence until thick. Spread the whipped cream on top of the cake and refrigerate it overnight before serving.

11.To serve, cut a square piece and garnish it with cherry or strawberry.