Tres Leches with Reynold Poernomo


  • 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 Norco full cream milk
  • Milk mix
  • 150g Evaporated milk
  • 150g Condensed milk
  • 600g Norco full cream milk
  • Rose cream
  • 200g Norco thickened 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.