Welcome back to another delicious lactose free recipe. This week I am making a delicious Spanish Tres Leches cake, also know as three milk cake.
Like the name suggests this is a beautiful sponge cake soaked in evaporated, condensed and normal milk (I will be using cream in this recipe). Even though the cake is soaked in the milk the cake itself is not soggy at all. Topped with whipped cream, cinnamon and fresh fruit this cake is a showstopper.
This recipe is made with the used of evaporated and condensed oat milk. As such there is a slight oat taste. It is not overwhelming and I personally found is quite tasty despite not being a big oat person myself.
The recipes here have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Always remember that if you fail it is a learning experience and not the end of the world. Baking is something that takes practice. Failures give you an opportunity to look at what went wrong and why. That knowledge and experience is so important for any baker regardless of skill level. Everyone starts somewhere.
Ingredients
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Sponge Cake
- Milk sauce
- Decorating
Instructions
- Preheat your oven to 160 C fan forced (320f) and lightly grease a square cake tin.
- Separate the egg yolks from the whites and place into separate bowls.
- Move the egg whites to a large bowl. Add a pinch of salt.
- Start beating (use a hand mixer or kitchen aid) until foamy. Grab the 150g of sugar. Start adding the sugar into the egg whites a spoon at a time whilst beating.
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Keep beating until the whites become thick and glossy. Move aside to be used later.
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Moving onto the egg yolks, add in the 50g of sugar and vanilla. Beat until the mixture has become pale and slightly foamy.
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In another bowl sift together the flour and baking powder.
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Add the egg yolk mixture and milk to the flour. Stir well.
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Add about a third of the meringue mixture to the batter. Fold in.
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Gently fold in the rest off the meringue. Folding it in separate parts ensures that the cake stays lovely and airy.
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Pour the cake batter into the tin. Place in the oven and bake for 35 to 45 minutes.
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While the cake is cooling make the milk sauce. Place the cream, evaporated and condensed milk into a large bowl. Stir well. Place into the fridge until ready to be used.
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When the cake has done cooking leave to cool down for a few minutes.
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Grab a skewer and poke holes all over the cake.
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Pour half the milk all over the cake. Leave to soak for ten or so minutes. Most of the sauce will have soaked in.
- Pour half of the remaining milk over the cake and leave to soak for a hour or two. You can refrigerate it overnight if you wish.
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If you do refrigerate the cake make sure the clingwrap does not touch the surface of the cake. When you remove the clingwrap it will take the top later off as I sadly know from experience.
- Keep the remaining milk to be served alongside the cake.
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Place the cream and sugar into a large bowl. Beat until stiff peaks form.
- Spoon the cream onto the cake.
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Smooth down as best as you can.
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Sprinkle the top with the cinnamon.
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Top with fresh washed berries.
- Congratulations you have made delicious Spanish three milk cake.
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Serve with the remaining milk sauce.
