Tres Leches Cake (Three-Milk Cake)

Tres Leches Cake or three-milk cake is a popular Mexican dessert. Basically, it is a sponge cake soaked with milk mixture of condensed milk, evaporated milk and whipping cream, further topped with whipped cream. Yes, the cake is thoroughly infused with rich milk taste - sweet, soft, and moist. No sponge cake can taste more milky than this 😍

Pouring three-milk mixture over the cake

I reduced the amount the three-milk mixture so the cake would not be too soggy after storing overnight in the fridge. A yummy milk-rich dessert for the family who loves milk 😊

Yield: one 21cm loaf cake

Pan size: 21.5x11.5x5.5 cm
Baking temperature: 160℃ for 25 minutes, 180℃ for 5 minutes

Whipped Cream

Ingredients
100g whipping cream, cold
10g icing sugar

Some cocoa powder for dusting, optional

Directions
1. Cool a tall mixing cup and balloon whisk in the freezer for about 20 minutes, before pouring the cold whipping cream into the tall mixing cup.

2. Let the tall mixing cup stands on an ice pack. The ice pack helps the cream to be whipped up faster in our hot weather.

3. Whip the cream using the Turbo speed of an handheld blender for about 2 minutes, or till the cream starts to thicken.

4. Add the icing sugar and continue to whip at Turbo Speed for about 15 to 20 seconds, or it till almost reaching firm peak stage.

5. Use Speed 4 of the speed dial, or medium low speed to whip till reaching stiff peak. Be careful not to over-whip the cream beyond stiff peak.

6. Transfer the whipped cream to a piping bag fitted with a Wilton 6B nozzle, or nozzle pattetnof your choice. You can also spread the whipped cream over the cake without a piping bag.

Keep the cream in the fridge for at least 30 minutes before use.

Three-Milk Mixture

Ingredients
50g condensed milk
40g evaporated milk
25g whipping cream
1/2 tsp vanilla extract, optional

Directions
1. Pour all the 3 types of milks together and mix well.

2. You may add a little vanilla extract, but it is optional. Cover the three-milk mixture and store in the fridge till needed.

Sponge Cake

Ingredients

All ingredients in room temperature
Using 55g Omega 3&6 eggs

2 egg whites
pinch of fine salt
40g caster sugar

2 egg yolks

60g top/cake flour

6g semolina flour/top/cake flour

20g milk
10g condensed milk
12g rice bran oil/mild flavour vegetable oil

Directions

1. Line a 21.5x11.5x5.5 cm loaf pan with parchment paper. Set aside.

2. Mix top flour with semolina flour in a small bowl. Set aside.

3. Mix condensed milk, fresh milk and rice bran oil in a small cup. Set aside.

4. In a clean, dry and grease-free mixing bowl, beat egg white till frothy.  Add in pinch of salt, and fine sugar (to be added in about 3 batches during beating) to the egg whites.

Beat at high speed till firm peak stage. Reduce the electric hand mixer speed to low at the final one minute.

Add in egg yolks to the meringue, one at a time.

Beat briefly till reaching ribbon stage.

5. Sieve in 1/3 of the flour mixture from Step 2, and mix manually using the whisks.

Add in 1/2 of the milk mixture from Step 3, mix briefly.

Alternating between the remaining flour and milk mixture, mix the batter till it becomes smooth.
Flour → milk →flour

Finally, use a silicone spatula to do a thorough mixing.

6. Pour the batter into the prepared loaf pan from Step 1.

Lightly bang the loaf pan to remove any trap air bubbles and to level the batter.

7. Bake in a preheated oven at 160℃ for 25 minutes, at middle rack.

Increase the oven temperature to 180℃ and bake for 5 minutes to brown the cake.

End of baking.

8. Transfer the cake out of the oven and cool down over a wire rack for about 5 minutes.

Lift the cake out of the pan and cool down completely over a cooling rack.

9. After the cake has completely cool down, use a fork to pierce holes covering the entire top crust.

Pour the three-milk mixture over the cake slowly and evenly.

Allow the milk mixture to percolate down the cake.
I prefer to keep the cake in the fridge for about 30 minutes before piping the whipped cream.

10. Pipe whipped cream over the top of the cold cake.

Dust come cocoa powder over. This step is optional.

Chill the cake in the fridge for overnight, or at least 3 hours for the milk mixture to penetrate deeper into the cake.

11. Cut and serve cold 😋

Cranberry Yuzu Butter Cake

A yuzu-juice flavoured butter cake with velvety texture ,and topped with sweet and sour dried cranberry bits. Yummy yummy yummy 😋

I baked a mini size one for my mother on Mother's Day 😊

Yield: one loaf of cake
Pan size: 21.5x11.5x5.5 cm
Baking temperature: 160°C at second upper rack for 30 minutes, shift to middle rack at same temperature for 10 minutes.

Ingredients

All ingredients in room temperature
Using 55g Omega 3&6 eggs

110g unsalted butter, softened
Pinch of salt
90g caster sugar

3 eggs

80g top/cake flour
30g semolina flour/top/cake flour
2g baking powder

20g yuzu juice drink

15g Korean Citron honey tea
5g golden syrup/honey


Toppings
20g dried cranberries, cut into bit size

semolina flour

Directions

1. Grease the cake pan with butter. Set aside.

2. Mix top flour, semolina flour, and baking powder in a bowl. Set aside.

picture for demonstration only

3. Combine yuzu juice drink, Korean Citron honey tea and golden syrup in a small container. Set aside.

Cut dried cranberry into bit size. Set aside.

4. Cream softened butter, pinch of salt, and caster sugar till light and fluffy.

5. Add in eggs, one at a time, to the butter cream, using the electric hand blender.

6. Fold in the sieved flour mixture from Step 2.

7. Mix in the yuzu juice mixture from Step 3. Mix the batter till smooth.

8. Pour the batter into the cake pan coated with butter. Sprinkle the 20g of cut dried cranberry bits over the top of the batter.

9. Bake at the second upper rack of a preheated oven set at 160℃ for 30 minutes, bring down to the middle rack, and continue to bake for another 10 minutes, or till golden.

10. Transfer the cake to a cooling rack to cool down for about 5 minutes, or till the sides of the cake shrink away from the wall of the baking pan.

Invert out the cake and let it rests on a cooling rack.

Wrap a sheet of cling wrap over the cake to keep the moisture in.

11. Slice the cake after it has complete cool down. Enjoy 😋