Recipes
Tres leches cake
Ingredients
10 Portions
Sponge
Plain Flour 180g
Caster Sugar 200g
Margarine 120g
Eggs 4
Baking Powder 1tsp
Vanilla Extract 1tsp
Custard
Evaporated Milk 1/2 tin
Condensed Milk 1/2 tin
Milk 240ml
Topping
Double Cream 200ml
Icing Sugar 1.5tsp
Cinnamon Pinch
50 Portions
Sponge
Plain Flour 900g
Caster Sugar 1000g
Margarine 600g
Eggs 20
Baking Powder 5tsp
Vanilla Extract 5tsp
Custard
Evaporated Milk 2.5tins
Condensed Milk 2.5tins
Milk 1200ml
Topping
Double Cream 1ltr
Icing Sugar 7.5tsp
Cinnamon Pinch
100 Portions
Sponge
Plain Flour 1800g
Caster Sugar 2000g
Margarine 1200g
Eggs 40
Baking Powder 10tsp
Vanilla Extract 10tsp
Custard
Evaporated Milk 5 tins
Condensed Milk 5 tins
Milk 2400ml
Topping
Double Cream 2ltr
Icing Sugar 15tsp
Cinnamon Pinch
Method
1. Preheat oven to 175C Grease and line your tins.
2. Sift baking powder and flour together, set aside.
3. Beat margarine and sugar together in a planetary mixer until light and fluffy.
4. Add eggs and vanilla and beat well
5. Add flour a bit at a time until well blended.
6. Pour batter into tins and bake for 25 mins or until a skewer inserted into the centre comes out clean.
7. Leave to cool then pierce the cake all over.
8. Mix the three milks together and spoon some over the top of the cake. Keep remainder for serving.
9. Whip the double cream with the icing sugar and spread over the cake and sprinkle with cinnamon.
Key Points
Allergens
Wheat, Eggs, Milk
