Latin American · 50 min · Easy · 10 slices
Tres Leches Cake
A plain sponge drenched in three milks until it is barely holding together, topped with whipped cream. Soaked, not soggy — the distinction is everything.
~420 cal per serving — Calories are approximate, per serving — a guide only.
Method
- 1
Make the sponge
Whisk the flour, sugar and baking powder in a bowl, then stir in ¾ cup (200 ml) of the plant milk, the oil and the vanilla until smooth.
- 2
Bake
⏱ 30 minPour into a lined tin and bake at 375°F conventional (175°C fan) for 28–30 minutes until springy. A slightly dry sponge is right here — it has three milks coming.
- 3
Poke and soak
While it is still warm, poke it all over with a skewer. Mix the remaining plant milk, the coconut milk and the condensed milk and pour it over slowly, in three goes, letting each soak in.
- 4
Chill and top
Refrigerate at least 4 hours. Spread the whipped plant cream over the top and dust with cinnamon before serving.
Notes
Pour the milks in stages or they pool at the edges and the middle stays dry. The cake should be saturated but still sliceable; if it swims, you poured too fast rather than too much.