One of the best Mexican classics, the Tres Leches cake have long been requested. Drenched in a rich three milk concoction. This is an absolutely moist, juicy and flavourful cake dessert that would leave your family and guests craving for more.
My recipe takes the richness and flavours of this traditional American Classic beyond the ordinary by topping it off with a finger licking good strawberry cheesecake topping.
I am doing it in strawberry, however, you can make your own version by substituting it with any other flavour or fruit you like.
Tres Leches Cake with Strawberry Cheesecake Topping
2017-01-12 13:43:45
Print
Ingredients
- FOR THE CAKE
- 3 eggs
- 1/2 cup castor sugar
- 1/2 teaspoon vanilla bean extract or vanilla essence
- 3/4 cup flour
- Pinch salt
- 1/2 teaspoon baking powder
- 50 grams melted butter
- FOR TRES LECHES
- 1-1/4 cups evaporated milk
- 1 cup sweetened condensed milk
- 1 cup full fat milk
- Few drops strawberry essence
- FOR TOPPING
- 1-1/2 cups strawberry pie filling
- WHIPPED CHEESECAKE LAYER
- 200 grams cream cheese
- 1 tablespoon lemon juice
- Few drops strawberry essence
- 1/3 cup sweetened condensed milk
- 1-1/2 cups whipped cream
- 9-12 Maraschino Cherries to garnish
Instructions
- Grease an 8x8 inch glass baking dish with butter and preheat your oven at 180°C.
- Beat together eggs, castor sugar and vanilla bean extract for about 3-4 minutes. Now add in flour, salt and baking powder along with the melted butter. Beat for a few seconds till all ingredients are well combined.
- Pour in the prepared baking dish and bake for about 25 minutes or till a skewer inserted in the centre comes out clean.
- Now prepare the tres Leches by stirring together condensed milk, evaporated milk, full fat milk and strawberry essence.
- While the cake is hot right out of the oven, poke it all over with a skewer and start pouring the milk mixture. Do not pour all at once. Pour 1/3 of it and let the cake soak it. Once all the liquid is gone pour some more and let it get absorbed. Continue to poke and pour the milk mixture till the cake takes no more.
- Keep the dish covered overnight in the fridge.
- Prepare the cheesecake topping by whipping up the cream cheese till smooth. Add in lemon juice, condensed milk, strawberry essence and mix well. Now add in whipped cream and beat till stiff peaks form. Fill this mixture in a piping bag fitted with a Wilton 2D nozzle.
- Now spread a layer of strawberry pie filling on top of the chilled cake.
- Pipe out the filling on top of the cake to cover it completely.
- Top off with some maraschino cherries and serve chilled.
- This cake tastes best when kept in the fridge for a couple of days. It helps the flavours fuse and mature well to give a better taste.
Adapted from My Secret Bakes
Adapted from My Secret Bakes
My Secret Bakes-Nazeeha Khan http://mysecretbakes.com/