i love tres leches cake its is so moist and flavourful, i adapted kamran siddiqis recipe from his amazing book hand made baking.
i decided to make a two layered cake rather than the traditional single layered tres leches cake.
it is a Mexican cake, tres leche means three milks, which is what the sponge is soaked in.
it has to be one of my favourite cakes.
i used whole milk, evaporated milk and condensed milk.
1 cup 120g all purpose flour
3/4 cup 100g cake flour
2 tsp baking powder
1/2 tsp sea salt
3/4 cup 170g unsalted butter
1 cup 200g granulated sugar
3eggs and 3 egg yokes at room temperature
4 tsp vanilla extract
preheat the oven to 180c
grease and line two tins with baking parchment i used 6 inch tins
cream the butter and sugar together until soft and fluffy, then add the eggs one at a time, scraping down the sides of the tin.
add the vanilla extract then sift in the flours, salt and baking powder and fold in.
separate into the two tins and bake for about 35 minutes,
200 ml milk
half a can of condensed milk (7oz)
180ml evaporated milk (kamran uses buttermilk)
mix the milks together in a bowl, once the cake has cooked prick with a skewer all over the sponge and leave to cool.
once cooled pour over milks and let it absorb into the cake,
500ml double cream
100ml condensed milk
6 tbsp icing sugar
whip until thick and peaks form, spoon some onto one of the sponges and level then add the other cake layer on top.
add 1/4 of the cream on top of the cake and smooth over the sides and then add the rest,
sprinkle with coconut.
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