Literally meaning “three milks” in Spanish, tres leches is a beloved sponge cake soaked in a blend of evaporated milk, condensed milk, and cream. The sponge absorbs the milks beautifully, resulting in a cake that’s incredibly moist without being heavy.

The dessert is thought to have originated in Latin America – most commonly associated with Mexico and Central America – where it has become a staple at festive gatherings, birthdays, and holidays. Now, Chef Timothy Sebastian of Hungry Bacon puts his own refined spin on this classic, creating a dessert that’s elegant enough for a Christmas table yet familiar and comforting.

Finished with clouds of vanilla-speckled whipped cream and a jewel-like mix of berries, this is best served chilled and enjoyed within a day.

Tres leches (serves 12-15)

Ingredients

For the sponge cake

• 155g flour
• 6g baking powder
• 2g fine salt
• 5 egg whites
• 45g castor sugar (A)
• 5 egg yolks
• 145g castor sugar (B)
• 5g vanilla essence
• 85g milk

To soak the cake

• 390g evaporated milk (1 tin)
• 60g condensed milk
• 200g cooking cream

For the whipped cream

• 600g dairy whipping cream
• 50g icing sugar
• 1 vanilla bean

To garnish

• 250g strawberries, stems removed and halved
• 125g blueberries
• 125g raspberries
• mint leaves, as needed
• icing sugar, as needed

Method

Prepare the sponge cake

• In a medium mixing bowl, sieve the flour and mix with baking powder and salt. Set aside.
• In a large mixing bowl, place the egg whites and keep sugar (A) ready.
• In another large mixing bowl, place the egg yolks and keep sugar (B) ready.
• In a small bowl, combine the milk and vanilla essence.
• Preheat the oven to 180°C. Using a cake mixer, whip the egg whites while gradually adding sugar (A) until stiff peaks form.
• In a separate bowl, whip the egg yolks while gradually adding sugar (B) until pale and fluffy. On medium speed, add the milk and vanilla mixture and mix until combined.
• Gently fold the flour mixture into the yolk mixture using a spatula, then fold in the egg whites in three portions until fully incorporated.
• Pour the batter into a greased cake tray, spreading evenly without knocking out the air. Bake at 180°C for 30 minutes, turning the cake halfway through.
• Test doneness with a toothpick. Once baked, remove from the oven and cool on a wire rack. Wrap and chill for at least 2 hours before soaking.

Soaking the cake

• Poke the chilled sponge generously with a toothpick.
• Whisk together the evaporated milk, condensed milk and cooking cream.
• Gently ladle the milk mixture over the cake, ensuring the sides and centre are evenly soaked.
• Cover and refrigerate for at least 1 hour.

Preparing the whipped cream

• Place the whipping cream and icing sugar in a cake mixer bowl.
• Warm a quarter piece of vanilla bean in the microwave for 10-20 seconds. Split it lengthwise, scrape out the seeds, and add them to the cream.
• Whip until stiff, then transfer to a disposable piping bag fitted with a nozzle. Keep chilled until ready to use.

Garnish and serve

• Pipe whipped cream rosettes to cover the entire cake.
• Arrange strawberries, blueberries, and raspberries as desired.
• Garnish with mint leaves and lightly dust with icing sugar.
• Serve chilled and enjoy!

See also: Brussels sprouts slaw

‘Tim Cooks’ is presented by ChefHub, KitchenPlan, Hotelware Concept and Visionary Solutions.

Check out other recipes from Chef Timothy Sebastian here.