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Thursday 24 September 2026 08:57:47 GMT
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Tres Leches with raspberry sauce and cinnamon cookie crumble. Tres Leches Cake Cake * 1 cup plain flour * 1½ tsp baking powder * ¼ tsp salt * 5 large eggs, separated * 1 cup caster sugar, divided (¾ cup + ¼ cup) * ⅓ cup whole milk * 1 tsp vanilla Whisk together flour, baking powder and salt. Beat the egg yolks with ¾ cup sugar until pale and thick, then mix in the milk and vanilla. In a separate bowl, beat the egg whites until foamy. Gradually add the remaining ¼ cup sugar and beat to stiff peaks. Gently fold the whites into the yolk mixture, then fold through the dry ingredients. Pour into a greased baking dish and bake at 175°C for 25–30 minutes, or until a skewer comes out clean. Cool completely. Tres Leches Soak * 1 cup evaporated milk * 1 cup sweetened condensed milk * 1 cup whole milk Mix together. Poke holes all over the cooled cake and slowly pour over the milk mixture. Refrigerate for at least 1 hour, ideally a few hours so it really soaks in. Raspberry Sauce * 2 cups raspberries, fresh or frozen * ¼ cup caster sugar * 1 tbsp lemon juice Simmer everything together for around 10 minutes until the berries break down and the sauce thickens slightly. Strain if you want it smooth, then cool. Cinnamon Cookie Crumble * 1 cup crushed cinnamon cookies * 2 tbsp melted butter * 1 tbsp caster sugar * ½ tsp ground cinnamon Mix everything together, spread over a lined tray and bake at 175°C for 8–10 minutes until golden. Cool completely. To finish Spread the chilled cake generously with whipped cream, drizzle over the raspberry sauce and finish with the cinnamon cookie crumble. #TresLeches #TresLechesCake #HomeBaking #DessertRecipe #mexicanfood
Tres Leches with raspberry sauce and cinnamon cookie crumble. Tres Leches Cake Cake * 1 cup plain flour * 1½ tsp baking powder * ¼ tsp salt * 5 large eggs, separated * 1 cup caster sugar, divided (¾ cup + ¼ cup) * ⅓ cup whole milk * 1 tsp vanilla Whisk together flour, baking powder and salt. Beat the egg yolks with ¾ cup sugar until pale and thick, then mix in the milk and vanilla. In a separate bowl, beat the egg whites until foamy. Gradually add the remaining ¼ cup sugar and beat to stiff peaks. Gently fold the whites into the yolk mixture, then fold through the dry ingredients. Pour into a greased baking dish and bake at 175°C for 25–30 minutes, or until a skewer comes out clean. Cool completely. Tres Leches Soak * 1 cup evaporated milk * 1 cup sweetened condensed milk * 1 cup whole milk Mix together. Poke holes all over the cooled cake and slowly pour over the milk mixture. Refrigerate for at least 1 hour, ideally a few hours so it really soaks in. Raspberry Sauce * 2 cups raspberries, fresh or frozen * ¼ cup caster sugar * 1 tbsp lemon juice Simmer everything together for around 10 minutes until the berries break down and the sauce thickens slightly. Strain if you want it smooth, then cool. Cinnamon Cookie Crumble * 1 cup crushed cinnamon cookies * 2 tbsp melted butter * 1 tbsp caster sugar * ½ tsp ground cinnamon Mix everything together, spread over a lined tray and bake at 175°C for 8–10 minutes until golden. Cool completely. To finish Spread the chilled cake generously with whipped cream, drizzle over the raspberry sauce and finish with the cinnamon cookie crumble. #TresLeches #TresLechesCake #HomeBaking #DessertRecipe #mexicanfood


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