Tres Leches Cake

A sweet vegetarian sponge cake soaked in a rich three-milk sauce and topped with fresh seasonal berries.

Baking Vegetarian Dessert Berries Cake

Estimated Nutrition

Calories

606.3

kcal / serving

4850.5 kcal total

Carbs

77.6g

per serving

620.8 g total

Fat

26.9g

per serving

215.2 g total

Protein

14.1g

per serving

112.4 g total

Cook Time

minutes

Serves

slices

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Caster Sugar

tsp

Baking Powder

0.5

tsp

Vanilla Extract

Dairy

piece

Egg

free-range, separated

100

Milk

for the sponge

400

Condensed Milk

sweetened

400

Evaporated Milk

200

Double Cream

Fruits

handful

Strawberry

to serve

handful

Raspberry

to serve

handful

Blueberry

to serve

GrainsCereals

200

Plain Flour

Method

Pour remaining sauce over the cake and serve with fresh berries.

Preheat your oven to 180°C and grease a 23cm square cake tin.

Chill the cake in the refrigerator.

Poke holes in the warm cake and pour over half of the milk sauce.

Whisk together condensed milk, evaporated milk, and double cream.

Bake for 30 to 40 minutes.

Fold the flour mixture into the eggs and pour into the tin.

Combine flour, baking powder, milk, and vanilla in a separate bowl.

Whisk egg whites until stiff peaks form and fold in sugar then egg yolks.