Adam Liaw's easy tres leches cake
The cake starts with a thick, dry-ish batter that is soaked in a mixture of three milks to create a deliciously rich cake.
Ingredients
butter and flour, for greasing
5 eggs, separated
180g caster sugar
1 tsp vanilla extract
150g plain flour
1 tsp baking powder
½ tsp salt
300ml thickened cream
2 tbsp icing sugar
mixed berries, to serve
Three-milk mixture
400ml evaporated milk
200ml condensed milk
100ml full-cream milk
Method
1. Heat your oven to 160C fan-forced (180C conventional). Grease and flour a 20cm-square cake tin. In a stand mixer, beat the egg whites to soft peaks, then move to a bowl. Whisk the sugar, vanilla and egg yolks using the stand mixer until pale and thick, about 5 minutes. Sift flour and baking powder together, fold into the yolk mixture with the salt, then fold the egg whites into the batter a third at a time. Transfer to the cake tin and bake for about 40 minutes, until a skewer inserted into the cake comes out clean. Remove from the oven and allow to cool for 15 minutes.
2. As the cake cools, whisk the milks together. Poke holes in the cake with the skewer and pour over the mixture a little at a time, allowing 10 minutes to soak in.
3. Whip the cream and icing sugar to soft peaks and spread over the cake. Cut into squares and serve with berries on top.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
