Pampering yourself can come in the form of this decadent tres leches cake, also known as pan tres leches, a super indulgent butter sponge soaked in condensed milk, evaporated milk and coconut cream. Here’s how to nail the tender Mexican dessert with the right amount of sweet and refreshing, involving raspberries, strawberries and blueberries.
Ingredients
- 250 g strawberries
- 125 g blueberries
- 125 g raspberries
- 4 eggs, separated
- 1 cup (220 g) caster sugar
- ⅓ cup (80 ml) milk
- 1 tsp vanilla extract
- 1⅓ cup (200 g) plain flour
- 1 tsp baking powder
- 395 g canned sweetened condensed milk
- ½ cup evaporated milk
- ½ cup coconut cream
- ¼ cup (60 ml) coconut cream, chilled
- 300 ml thickened cream, chilled
- 2 tbsps icing sugar
- ½ tsp vanilla extract
Steps
Preheat oven to 160 C. Grease a 22 cm square cake pan; line base and sides with baking paper, extending the paper 5 cm above top.
Place half of the berries in a bowl; refrigerate until ready to serve. Chop remaining strawberries, then combine with remaining blueberries and remaining raspberries.
Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until glossy and stiff. Combine egg yolks, milk and extract in a small bowl. With the motor operating, gradually add milk mixture to the egg white mixture, beating until well combined. Sift flour and baking powder into mixture, then gently fold through; fold in berries. Pour mixture into pan; level surface.
Bake cake for 1 hr, turning pan halfway through cooking, or until a skewer inserted into the centre comes out clean.
Meanwhile, whisk condensed milk, evaporated milk and coconut cream together in a large jug until combined.
As soon as the cake is cooked, use a skewer to poke holes in the cake; pour milk mixture over hot cake. Cool cake in pan.
Meanwhile, make whipped coconut cream; push coconut cream through a fine sieve into a small bowl. Beat thickened cream, sifted icing sugar and extract in a small bowl with an electric mixer until almost soft peaks form. Fold in sieved coconut cream.
Spread whipped coconut cream on cake; decorate with reserved berries.