Tres Leches Cake

A sweet vegetarian sponge cake soaked in a rich three-milk sauce and topped with fresh seasonal berries.

Baking Vegetarian Dessert Berries Cake

Estimated Nutrition

Calories

606.3

kcal / serving

4850.5 kcal total

Carbs

77.6g

per serving

620.8 g total

Fat

26.9g

per serving

215.2 g total

Protein

14.1g

per serving

112.4 g total

Cook Time

minutes

Serves

slices

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Caster Sugar

tsp

Baking Powder

0.5

tsp

Vanilla Extract

Dairy

piece

Eggs

free-range, separated

100

Milk

for the sponge

400

Condensed Milk

sweetened

400

Evaporated Milk

200

Double Cream

Fruits

handful

Strawberries

to serve

handful

Raspberries

to serve

handful

Blueberries

to serve

GrainsCereals

200

Plain Flour

Method

Preheat your oven to 180°C and grease a 23cm square cake tin.

Whisk egg whites until stiff peaks form and fold in sugar then egg yolks.

Combine flour, baking powder, milk, and vanilla in a separate bowl.

Fold the flour mixture into the eggs and pour into the tin.

Bake for 30 to 40 minutes.

Whisk together condensed milk, evaporated milk, and double cream.

Poke holes in the warm cake and pour over half of the milk sauce.

Chill the cake in the refrigerator.

Pour remaining sauce over the cake and serve with fresh berries.