Tres Leches Cake

By RecipeTin Eats · 120 min

Ingredients

Instructions

1. Preheat the oven to 180°C/350°F (160°C fan-forced). Grease a 23 x 33 cm / 9 x 13 inch metal pan with butter. Do not use glass or ceramic, and do not line with paper.
2. Whisk the flour, baking powder and salt in a bowl and set aside.
3. Beat the eggs, sugar and vanilla on medium-high in a stand mixer with the whisk for 10 minutes, until pale yellow and fluffy. (An electric beater on high works too.)
4. On low speed, add half the flour mixture, then all the milk, then the rest of the flour mixture. Stop mixing once most of the flour is incorporated, then fold the batter with a spatula, scraping the base, until just combined. Do not overmix.
5. Pour into the pan and bake 25 minutes, or until a skewer inserted in the centre comes out clean. Cool for 30 minutes before poking and soaking.
6. Whisk the three milks (evaporated milk, condensed milk and the 1 cup cream) in a large bowl or 1.5 L jug until the condensed milk is fully mixed in.
7. Poke many holes all the way to the base of the cake with a thin chopstick, in about 130 holes (13 rows of 10).
8. Pour the milk mixture over the top in about 3 additions, waiting a minute or two between pours so it soaks in. Pour slowly into the centre if it pools at the sides. Refrigerate at least 4 hours, or overnight.
9. Day of serving: beat the cream, sugar and vanilla until firmly whipped. Spread over the top of the cake. Sprinkle with cinnamon through a fine sieve held high for even coverage.
10. Cut into 12 generous or 20 standard pieces and serve from the pan.

Summarized from RecipeTin Eats's video. Watch it for the details.

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