Turkish tres leches cake | Tres leches cake recipe | The Cookbook

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream adds richness while being dairy-free.

sweetened condensed milk

🥗Healthier: unsweetened almond milk + sugar

💰Cheaper: regular milk + sugar

Almond milk lowers calories while still providing sweetness.

Sift the flour, baking soda, baking powder, and salt and keep aside.

Whisk the eggs for 1 minute and add the sugar gradually.

Whisk until light and fluffy.

Add vanilla and whisk for a few seconds.

Add in the flour in 2-3 batches and gently fold to combine, DO NOT OVER MIX the batter after adding the flour.

Pour the batter into a baking pan greased with butter or oil and lined with parchment paper.

Preheat the oven at 180C for 10 minutes, bake the cake for 30-35 minutes at 180C.

Caramelize the sugar until it turns light amber color.

Add in the butter and whipping cream, and cook over low heat until the sugar is dissolved, stirring constantly.

Immediately transfer it from the pan and let it cool completely.

Mix milk and condensed milk and keep aside.

Once the cake is cooled, remove the baking sheet and poke with a fork.

Pour the milk syrup over and spread the whipped cream.

Keep refrigerated for 30 minutes.

Spread the caramel sauce and decorate with whipped cream as shown in the video.

Let the cake sit for 3-4 hours in the refrigerator so that it can absorb the milk well.

Cooking Techniques

Spice Level:

Allergens