Tres Leches Cake is a Mexican cake made with three types of milk. It is a sponge cake soaked with the goodness of whole, evaporated, and condensed milk which renders it soft and delicious! With it being spring, I wanted to pay a tribute to all the beautiful edible flowers and berries that nature has to offer during this time of the year. So I decided to add my own twist to this Mexican dessert by adding berries and edible flowers. Even though it looks complicated, this is a really easy cake recipe! Cinco de Mayo is almost here and this is a perfect potluck recipe to please your loved ones!
What you will need:
| Ingredients | Quantity |
|---|---|
| Condensed Milk | 1/2 cup |
| Edible Dry Corn Flower | 2 tablespoons |
| Edible Dry Marigold Flowers | 2 tablespoons |
| Edible Dry Rose | 2 tablespoons |
| Evaporated Milk | 1 cup |
| Fatless Sponge Cake | follow recipe link with modification (refer to recipe steps) |
| Whipped Cream | follow recipe link with modification (refer to recipe steps) |
| Whole Milk | 1 1/2 cup |
| Fresh Berries (of your choice for garnishing) | 1 cup |
Prep Time: 40 minutes
Cook time: 35 minutes
Servings: 10
How to make it:
- Grease a baking pan. Ensure that you bake the cake in the pan that you want to serve it in as this cake will not be removed out of the pan to decorate. Also, when you pour the cake batter ensure that it is filled no more than halfway through the pan because this cake will expand as you pour the milk in.
- Make the fatless sponge cake by following the recipe link. NOTE: You will have to do a few things differently for this recipe. Firstly, replace the vanilla essence with rose essence. Lastly, once you fold the flour in, add 1/2 teaspoon each of dry edible marigold, rose, and cornflower. Fold it in well and then bake the cake. If you want to avoid these steps, you can follow the original recipe to make a regular vanilla fatless sponge cake and use it for this recipe, as well.
Fold in 1/2 teaspoon each of edible flowers in the batter - Also, follow the recipe link to make whipped cream. NOTE: Add rose essence instead of vanilla essence to make the whipping cream.
- Whisk together the whole milk, condensed milk, and evaporated milk. This is your tres leches.
- Let the cake cool completely.
- Poke holes in the cake with a knife. Pour the milk mixture on top. Don’t worry if it is not all soaked in at once. Give it around 10 minutes and the cake will soak all the milk.
Soak the cake with the milk mixture - Once all the milk is soaked, add a layer of whipped cream.
- Garnish with mixed berries and dry edible flowers.
- Refrigerate for at least an hour before serving.
