Winter Spiced Tres Leches
Light, fluffy spiced sponge soaked in milk, topped with dulce de leche whipped cream. A match made in heaven!
2 hours cook
Ingredients
- 170gplain flour
- 1.5 tspbaking powder
- 0.25 tspsalt
- 1.5 tspground cinnamon
- 1 tspfive spice or cloves
- 5eggs, separated
- 200ggranulated sugar, divided into 150g and 50g
- 1 tspvanilla extract
- 80mlwhole milk
- 300mlevaporated milk
- 200mlsweetened condensed milk
- 100mlwhole milk
- 100gdulce de leche
- 300mldouble cream
- Cinnamon, to dust
for the sponge
for the milk mix
for the topping
Tres Leches is a Mexican sponge cake soaked in three milks (hence tres leches), and it is possibly the greatest cake ever. It's got a light and sweet dulce de leche whipped cream topping, and this version is spiked with wintery spices for extra warmth.
Method
Preheat oven to 175 C, and grease a casserole dish with butter.
Mix flour, baking powder, salt, and spices in a small bowl, then set aside.
Beat the yolks and 150g sugar until light and creamy, then add the milk and vanilla.
Beat the egg whites on a high speed until they form soft peaks. Add the remaining sugar and beat until stiff but not dry peaks.
Add the yolk mix to the dry ingredients, mix until combined - being careful not to overman, then fold through the beaten egg whites
Pour into the greased casserole dish, then bake for 25 minutes or until a toothpick comes out clean.
Leave the cake to cool for at least 30 minutes. Meanwhile, combine the evaporated milk, condensed milk, and whole milk.
Once the cake is cooled, pierce all over with a fork or toothpick then pour over the milk mixture.
Whip together the dulce de leche and double cream until soft peaks form. Spread over the cake, and dust with cinnamon.
Leave in the fridge for at least an hour, preferably overnight. Slice, and enjoy!
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