The MOST DELICIOUS Mexican Milk Cake or Tres Leches Cake. This is a light cake that is soaked in a sweet milky mixture and topped with cream and sometimes (in my world anyway), Biscoff too.
200gCaster Sugar1 Cup (Divide into 3/4 cup - 150g and 1/4 cup - 50g)
1tspVanilla Extract
80gMilk1/3 Cup
Milk Syrup
410gEvaporated Milk
397gCondensed Milk
200g Double Cream
Cream
480g Double Cream 2 Cups
2tbspCaster Sugar
2tbspBiscoffMelted (Optional)
Instructions
Preheat the oven to 180 °C/Gas Mark 4.
Butter a 9 x 13 oven tray or casserole dish leaving a 1 cm gap around the edges, do not butter the sides. Adjust oven rack to middle of oven.
Dry Ingredients
Combine flour, baking powder and salt in a large bowl.
Eggs
Seperate 5 eggs - Put the egg & yolks in 2 seperate bowls.
Beat the egg whites on high until soft peaks form. This take around a minute. With the machine still running, add 50g/1/4 cup caster sugar and beat on high until egg whites are stiff (1 minute).
Beat egg yolks with 150g or 3/4 cup Caster sugar on high speed, until yolks are a pale yellow (This takes 2 minutes).
Stir in 80g or 1/3 cup milk and 1 tsp vanilla into egg yolk mixture.
Complete Cake batter
Add flour mixture to egg yolk mixture bit by bit, stirring very gently inbetween.
Gently fold in egg white mixture with a spatula till just combined.
Pour batter into tin or dish. Bake for 25-30 minutes or until a toothpick comes out clean.
Milk Syrup
In a large cup combine the ingredients under Milk Syrup and whisk together.
When the cake is cool, pierce all over with a fork. Slowly drizzle the milk mixture over the cake. Set aside for 30 minutes to 1 hour.
Cream topping
In a large bowl combine double cream and sugar and whip on high until thick. This takes around 3 - 5 minutes. Keep a very close eye on it though.
Spread cream over the cake with a spatula then drizzle with biscoff if using.
Notes
Fold the batter very gently with a spatula until well incorporated. If you mix it vigorously, all the volume created from the egg whites will disappear and it needs that for the super light texture.
Let the cake rest 30 min - 1 hour after pouring on the syrup so it can absorb every drop. It actually tastes much better with soaking time.
Bake in either an oven tray or pyrex rectangular dish.
Do not use a brought cake mix in this recipe as it will not be able to absorb the 3 milk mixture without becoming soggy and it won't hold together.
You can add fresh fruit to the top of the cake but I much prefer it without.
Nutrition info is an estimate only.
You can reserve some syrup and add pour it around the cake before serving.