- Sweet
- Baked
Tres Leches
This Tres Leches is a dreamy take on the beloved Latin American classic, reimagined with Reynold Poernomo’s signature elegance. The sponge is impossibly light—so airy it practically drinks in the trio of milks—resulting in a cake that’s tender, moist, and beautifully creamy without ever feeling heavy. Every bite melts away with a gentle sweetness and a luxurious, velvety finish.
Topped with soft whipped cream and just the right touch of freshness or texture, it’s a dessert that feels both nostalgic and refined. Simple ingredients, transformed with care, create a show-stopping treat that’s perfect for celebrations or whenever you want something that tastes as stunning as it looks. A true crowd-pleaser with unmistakable Reynold flair.
What You’ll Need
Sponge cake
5 Egg yolks
150g Sugar
5 Egg whites
50g Sugar
125g Plain flour
2g Baking powder
pinch of salt
1 Vanilla bean
85g Full Cream Milk
Milk mix
150g Evaporated milk
150g Condensed milk
600g Full Cream Milk
Rose cream
5g Rose water
20g Sugar
strawberries
Preheat the oven to 170C. Whisk yolks and sugar in a bowl until pale, in another bowl whisk whites and sugar in a bowl until stiff peaks form. Sift flour, baking powder, salt together and whisk into the yolks with milk and vanilla. Fold in whites until well combined.
Line a baking tray 15x30cm with parchment paper and then place sponge batter into the tray and bake for 25 minutes or until the skewer comes out clean when pierced. Place the cake in the fridge to cool down completely.
Meanwhile whisk evaporated milk, condensed milk and milk together. Once the cake is cooled, pierce with a fork or skewer throughout the whole cake. Flip upside down and remove the parchment paper. Pour the milk mix over the sponge and allow it to rest and soak overnight.
Meanwhile combine cream, rose water and sugar together and whisk until stiff peaks. Then transfer to a piping bag (optional). Pipe a layer of rose cream on top of the milk cake and garnish with sliced strawberries.
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Full Cream Milk
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