Tres-leches means 3-milks literally, so this is a classic vanilla sponge cake soaked with a 3 milks mixture and served cold. I have friends who swear by the one available at Sancho's, Mumbai and I have been wanting to try this out for a while. This is originally a mexican recipe and there is a slight variation in what people use for the three milks pouring mixture. All recipes use condensed milk(milk no 1) and regular milk (milk no 2). For milk no. 3 most recipes use evaporated milk (which is unavailable in India) If you can source that then just use 1 cup of that for this recipe-. I used 2 cups of whole milk and then reduced it to 1 cup (evaporated the mik on my own :)
You can add a fruit topping or any other decoration - even the cream is optional..the highlight of the cake is the sweet and moist cake with the 3 milk mixture literally oozing out of the cake
For the cake
--------------------------
1/2 can condensed milk
50 ml milk
50 gm butter
3/4 cup maida
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla essence
The 3-milk mixture
-----------------------
1/2 can condensed milk
1 cup milk
2 cups whole milk
2 cups whipped cream
1. Pre-heat the oven to 250 degrees (this will be reduced later)
2. Beat the condensed milk and the butter for 4-5 minutes with an electric beater till light and creamy
3. Next, add in the milk and beat for a minute more
4. Sieve the flour,baking powder and baking soda together and add to the batter
5. Beat on high speed for 4-5 minutes.
6. Pour into a greased tray (I used roughly a 5 inch diameter one) and bake at 180 degrees (reduce the temperature) for about 30 minutes till a toothpick comes out clean
7. Cool the cake
8. For the milk mixture, place the whole milk in a pan and bring to a boil .Then let it sim for about half an hour till the quantity is reduced by half.
9. Cool the milk and mix with the condensed milk and 1 cup of regular milk. You can use a whisk or an electric beater to get a smooth consistency
10. To assemble, slice the cake into half. With a fork, prick the cake all over (carefully)
11. Keep one half on a tray (I usually place buttter paper pieces under the cake which I can remove later so that the tray does not get too messy .The paper should only slightly be under the cake so it is easy to pull out).
12. Pour the milk mixture (about 5-6 tablespoons) over the cake. Add some whipping cream and then place the second half on the cream. Again pour the milk mixture all over the top half - not too much, it might break with the weight and you need some for serving later. Again top with cream and leave the cake in the fridge
13. To serve, slice the cake and pour the remaining milk mixture around each slice. There should be enough liquid around the slice
You can add a fruit topping or any other decoration - even the cream is optional..the highlight of the cake is the sweet and moist cake with the 3 milk mixture literally oozing out of the cake
For the cake
--------------------------
1/2 can condensed milk
50 ml milk
50 gm butter
3/4 cup maida
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla essence
The 3-milk mixture
-----------------------
1/2 can condensed milk
1 cup milk
2 cups whole milk
2 cups whipped cream
1. Pre-heat the oven to 250 degrees (this will be reduced later)
2. Beat the condensed milk and the butter for 4-5 minutes with an electric beater till light and creamy
3. Next, add in the milk and beat for a minute more
4. Sieve the flour,baking powder and baking soda together and add to the batter
5. Beat on high speed for 4-5 minutes.
6. Pour into a greased tray (I used roughly a 5 inch diameter one) and bake at 180 degrees (reduce the temperature) for about 30 minutes till a toothpick comes out clean
7. Cool the cake
8. For the milk mixture, place the whole milk in a pan and bring to a boil .Then let it sim for about half an hour till the quantity is reduced by half.
9. Cool the milk and mix with the condensed milk and 1 cup of regular milk. You can use a whisk or an electric beater to get a smooth consistency
10. To assemble, slice the cake into half. With a fork, prick the cake all over (carefully)
11. Keep one half on a tray (I usually place buttter paper pieces under the cake which I can remove later so that the tray does not get too messy .The paper should only slightly be under the cake so it is easy to pull out).
12. Pour the milk mixture (about 5-6 tablespoons) over the cake. Add some whipping cream and then place the second half on the cream. Again pour the milk mixture all over the top half - not too much, it might break with the weight and you need some for serving later. Again top with cream and leave the cake in the fridge
13. To serve, slice the cake and pour the remaining milk mixture around each slice. There should be enough liquid around the slice
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