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Tres leches cake

This is a wonderful Latin American pudding made with sponge soaked in three types of milk - regular, condensed and evaporated. Serve it in the middle of the table for guests to take a scoop along with a bowl of extra fresh fruit.

You'll need

225 gm (1½ cups) plain flour 1 tsp baking powder 5 eggs 220 gm (1 cup) caster sugar 1 tsp vanilla bean paste 115 gm unsalted butter, melted 395 gm canned condensed milk 375 ml (1½ cups) canned evaporated milk 250 ml (1 cup) milk 500 ml (2 cups) pouring cream 4 peaches, cut into wedges


  • 01
  • Preheat oven to 180C and lightly butter a 3-litre baking dish. Sift flour, baking powder and ½ tsp salt into a bowl. Whisk eggs and 165gm sugar in an electric mixer on high speed until thick and pale (7-8 minutes). Transfer to a large bowl, fold in flour mixture and vanilla, then fold in butter. Spoon into prepared baking dish, smooth top and bake until golden brown, and a skewer inserted comes out clean (30-35 minutes).
  • 02
  • Whisk milks in a jug to combine. Poke holes all over cake using a skewer, then pour milk mixture over cake and set aside to cool.
  • 03
  • Whisk cream and remaining sugar to soft peaks, spread over cake, top with peaches and serve.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Nov 2015

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