Tres Leches with Whipped Cream and Raspberry  Dessert  210 reads

Tres Leches with Whipped Cream

For the cake
Butter 150 g, softned
Sugar 225 g, caster
Vanilla extract 1 1/2 tsp
Eggs 6 large
Flour 280 g
Cornflour 2 tbsp
Baking powder 2 tsp
Evaporated milk 200 ml
Single cream 200 ml
Condensed milk 200 ml

To serve
Banana 1 large
Icing sugar 2 - 3 tbsp
Milk
Whipped cream from a can
Raspberries 4
Mint leaves

For the tres leches cake:

Preheat the oven to 180°C (160° fan) | gas 4.

Grease four large individual pudding moulds with some of the softened butter.

Beat the remaining butter with the sugar, vanilla extract, and a pinch of salt until pale and creamy, 2-3 minutes.

Gradually stir in the eggs and beat the mixture until very fluffy.

Mix the flour, cornflour, and baking powder in a bowl and sieve onto the egg mixture, folding through.

Divide the batter between the pudding moulds and bake for about 20-30 minutes; a toothpick should come out clean from their centres.

Remove from the oven and leave to cool.

Briefly whisk together the evaporated milk with the single cream and milk in a bowl.

Prick holes in the cakes with a toothpick before soaking each cake with the milk mixture.

Cover and chill for at least 3 hours.

To serve the cake:

Cut the banana into 12 slices, on the bias.

Arrange on a lined tray and dust with icing sugar before caramelising with a chef's blowtorch or under a very hot grill.

Turn out the chilled cakes onto plates flooded with some milk, arranging the caramelised banana underneath the cakes.

Top with a squirt of whipped cream, a raspberry, and some mint before serving.

serves 4


Rating 2.62/5
Rating: 2.6/5 (29 votes)
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