Milk Cake in Mexican Style (Tres Leches Cake)

Name: Milk Cake in Mexican Style (Tres Leches Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 3 h 45 min
Yield: 1
Cuisine: American, Latin America, Central America, Mexican, Mexican-vegetarian recipes
Ingredients: 125 g butter; 200 g sugar; 1 pinch salt; 0.5 packet vanilla sugar; 6 Eggs; 300 g flour; 2 tsp Baking powder; 200 ml sweetened condensed milk; 200 ml coffee cream; 200 ml milk; 120 g apricot jam; 2 tbsp rum; 250 ml whipping cream (min. 30% fat); 1 tbsp powdered sugar; 16 topping cherries; 16 mint leaves

Prep: 15min

| Servings: 1 | Cook: 30min

Milk cake in Mexican style (Tres Leches Cake) is a recipe with fresh ingredients from the sheet cake category. Try this and other recipes from Spoonsparrow!

Ingredients

125 g butter
200 g sugar
1 pinch salt
0.5 packet vanilla sugar
6 Eggs
300 g flour
2 tsp Baking powder
200 ml sweetened condensed milk
200 ml coffee cream
200 ml milk
120 g apricot jam
2 tbsp rum
250 ml whipping cream (min. 30% fat)
1 tbsp powdered sugar
16 topping cherries
16 mint leaves

Instructions

1.
Preheat the oven to 180 °C (conventional heat). Line a small, preferably tall baking sheet with parchment paper (or use a loaf or casserole dish instead). Beat the butter with the sugar, salt and vanilla sugar until fluffy. Gradually fold in the eggs and continue beating until the mixture is well aerated. Sift the flour with the baking powder over the batter and fold it in gently. Spread the dough onto the prepared sheet and bake for about 30 minutes (check with a toothpick!), then remove and let cool.
2.
Mix the sweetened condensed milk with the coffee cream and the milk. Prick the cake with a wooden skewer, then soak it with the milk‑cream mixture until fully absorbed. Cover with foil and refrigerate for at least 3 hours.
3.
Remove from the fridge and discard the foil. Mix the apricot jam with the rum, strain through a sieve, warm slightly and spread over the cake. Whip the cream with powdered sugar to stiff peaks and spray a thin lattice pattern over the cake. Cut the cake into pieces (about 5 × 5 cm) and garnish each piece with a dollop of cream, a topping cherry and a mint leaf.