Tres Leches with Whipped Cream and Raspberry
Category : Dessert
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
Banana 1 large
Icing sugar 2 - 3 tbsp
Whipped cream from a can
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.