strawberry milk tres leches cake

i love tres leches cake, and i thought it would be fun to try it with strawberry milk, tres leches cake is a Mexican cake and tres leches means three milks (which the cake is soaked in usually whole milk, consendensed milk and evaporated milk) I thought it would be nice for cinch de mayo next week.  I also added fresh strawberries into the sponge and between the layers.
i always think of strawberries as a summer fruit but they seem to be every where at the moment, all the market stalls and fruit and veg shops are selling them really cheaply,
 i got a large punnet for only £1.
i hadn’t planned to buy any for my self i went to get some for my brother who has fruit with his porridge but seeing a stall full of them it inspired me.

i also got the ranunculus too, i love this time of year as they are one of my favourite flowers, they are not edible but i think they look pretty on top of this cake,
i climbed up an apple tree to get this blossom (that’s photo prop dedication lol) i love the colour of apple blossom, the white and pink tones are so pretty.

sponge recipe
220g butter (1 cup)
220g caster sugar (1 cup)
4 eggs
220g self raising flour (1 and half cups)
6 large strawberries chopped into small chunks
preheat the oven to 180c 350f
cream together the butter and sugar until pale and creamy, then scrape down the sides of the bowl and mix again, add the eggs one at a time, stopping to scrape the bowl between each one,
once fully combined sift in the flour and stir in with a spatula, then stir in the strawberry chunks,
separate between two lined 12inch tins and bake for 35 40 minutes.
let cool
prick holes in cake with a skewer.
to make the soaking liquid
1/4 cup milk
6 strawberries
1/3 cup condensed milk
1/4 cup evaporated milk
add all the milks and the strawberries into a food processor and whizz until the strawberries have pureed and you have a strawberry milkshake like liquid. pour through sift to remove any bits then pour half over both of the sponges.
leave to sink in then slice the cakes in half so you have four layers then pour the rest over the two new layers.
for filling
400ml double cream
5 tbsp icing sugar
3 tbsp strawberry jam
10 fresh strawberries chopped into small chunks
whip the cream, jam and icing sugar until think,
add into a piping bag and pipe on a layer of cream onto one of the sponge layers, sprinkle over strawberries then add another layer of sponge, continue this process with the next two layers,
add some cream and more strawberries on top.
then enjoy

  photo postsig_zps9ec41c88.jpg


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