- Baked
- Sweet
- Dessert
Tres Leche Cake
This Tres Leches Cake is the kind of dessert that stops conversations mid-sentence. Soft, airy sponge soaks up a luxurious blend of three milks, turning every bite into a cloud of creamy sweetness. It’s light yet indulgent, simple yet impressive—the perfect balance that makes this Latin-American classic so beloved.
Topped with softly whipped cream and a sprinkle of cinnamon, this cake feels festive without any fuss. It’s the sort of dessert that invites people back for seconds, then thirds, and still somehow disappears faster than you expect. Whether you’re celebrating or just craving something irresistibly comforting, this Tres Leches delivers pure joy on a plate.
What You’ll Need
1 cup plain flour
1 tsp baking powder
1 pinch salt
5 eggs separated
1 cup caster sugar
½ cup Full Cream Milk
1 tsp vanilla bean paste
Milk soak
1 can condensed milk
1 can evaporated milk
½ cup Full Cream Milk
Whipped cream
600ml Norco Thickened Cream
2 tbsp icing sugar
1 tsp vanilla bean paste
Preheat an oven to 180 deg c fan force.
In a large bowl whisk the egg whites until soft peaks then add in half of the sugar and whisk to stiff peaks. You can use an electric mixer or hand mixer.
Combine the dry ingredients in a bowl and mix together.
In a bowl whisk the egg yolks and the remaining sugar until creamy and light.
Add the egg yolks and the milk to the dry ingredients, mix until just combined. Add in the egg whites in 3 batches to ensure the cake batter is as light and fluffy as possible.
Pour the batter into a lined oval baking tin or oven safe tray. Bake for 25 – 30 minutes until a cake tester comes out of the cake clean.
In a bowl whisk together the milk soak.
Once the cake has rested for 10 minutes prick the cake with a fork and then pour over half the soak. Allow to soak for 10 minutes and add the remaining soak. Leave to soak.
In a bowl whisk the cream, icing sugar and vanilla until firm peaks. Spread the whipped cream over the cake and serve.
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Full Cream Milk
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