Tarta de Tres Leches

Shopping list

• 140 g plain flour

  Sub
• 1.5 tsp baking powder

  Sub
• 5 piece eggs — separated

  Sub
• 180 g caster sugar

  Sub
• 80 ml whole milk

  Sub
• 1 tsp vanilla extract

  Sub
• 200 ml evaporated milk

  Sub
• 200 ml condensed milk

  Sub
• 150 ml double cream — for soaking mixture

  Sub
• 300 ml double cream — chilled, for whipped topping

  Sub
• 2 tbsp icing sugar — for whipped topping

  Sub
• 0.5 tsp ground cinnamon — for dusting

  Sub

Step by step

1. 1

   Preheat the oven to 180°C (160°C fan). Grease and line a 23 cm square baking tin.

2. 2

   Sift the flour and baking powder together in a small bowl and set aside.

3. 3

   In a large bowl, beat the egg yolks with 120 g of the caster sugar using an electric whisk for 3– 4 minutes until pale and thick.

4. 4

   Stir in the whole milk and vanilla extract until smooth, then gently fold in the flour mixture until just combined.

5. 5

   In a clean bowl, whisk the egg whites to soft peaks. Gradually add the remaining 60 g caster sugar, whisking to stiff, glossy peaks.

6. 6

   Fold a third of the whites into the yolk batter to loosen, then gently fold in the rest until no streaks remain. Pour into the tin and smooth the top.

7. 7

   Bake for 22– 25 minutes, until golden and a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack.

8. 8

   Meanwhile, whisk together the evaporated milk, condensed milk, and 150 ml double cream in a jug.

9. 9

   Once the sponge has cooled to room temperature, return it to the clean tin (or place in a serving dish with edges). Prick all over with a skewer.

10. 10

    Slowly pour the three-milk mixture over the sponge, allowing it to soak in. Cover and refrigerate for at least 3 hours or overnight.

11. 11

    Before serving, whip the chilled 300 ml double cream with the icing sugar to soft peaks. Spread over the soaked cake.

12. 12

    Dust with ground cinnamon and cut into squares. Serve chilled.