Tres Leches Cake

Ingredients

• 200g all-purpose flour
• 10g baking powder
• 2g fine sea salt
• 5 large eggs, room temperature
• 200g caster sugar
• 120ml whole milk, room temperature
• 400ml evaporated milk (Nestlé or equivalent)
• 400ml sweetened condensed milk
• 240ml heavy cream, cold
• 15ml vanilla extract, pure
• 20g ground cinnamon

Method

1. 1
   Sift flour, baking powder, and salt together; set aside.
2. 2
   Whisk eggs and caster sugar until pale and doubled, 8 minutes; fold in flour mixture gently.
3. 3
   Divide batter between two greased 23cm cake tins; bake at 175°C for 25–30 minutes until golden and a skewer emerges clean.
4. 4
   Cool cakes 15 minutes, then pierce entire surfaces repeatedly with a fork.
5. 5
   Whisk evaporated, condensed, and whole milk; pour over both cakes slowly until absorbed.
6. 6
   Chill 2 hours minimum; whip heavy cream with vanilla and 10g cinnamon to stiff peaks.
7. 7
   Frost cake thickly with whipped cream; dust with remaining cinnamon.
8. 8
   Refrigerate 4 hours or overnight before serving.