You may have noticed over on my Instagram account, that I’ve become slightly obsessed with tres leches cake aka milk cake! I decided to make my own version and I’m really pleased with how it turned out.
The cake is light, fluffy and soaked in a sweet milk mixture made of condensed milk, evaporated milk and full fat milk! I’ve also used Anchor butter for some extra buttery betterness *drools*! This is definitely a dessert made for indulging and would be the perfect treat for iftar or Eid! Take a look…
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VANILLA MILK CAKE / TRES LECHES CAKE 🍰 💓! This is one of my favourite recipes EVER. It’s fluffy, moist and absolutely delicious! The recipe has been up on my blog for a while but I converted it from cups to grams as many of you requested! Let me know if you try it out 🥰 Click the link in my bio for the written recipe! #AyeshaMakes #mbfhalalblog
I decorated it with crushed pistachios and rose petals. The flavours and smell from the rose infuse into the milk mixture giving it a subtle fragrant touch.
If there’s one dessert I’m going to make this Eid, it’s definitely going to be this one! Try it out and let me know how you get on!
Serves 8 people Prep time: 15 mins Cook time: 30-35mins
For the cake
100g (1/2 cup) softened Anchor unsalted butter
200g (1 cup) granulated sugar
1 tbsp vanilla extract
250g (1 3/4) cups plain flour
1 tsp baking powder
1 tsp salt
For the milk
300 ml condensed milk
300 ml evaporated milk
250 ml full fat milk
For the topping
284 ml double cream, whipped
1/4 cup powdered sugar
Crushed dried rose petals and pistachios to garnish (optional)
- Start by preheating your oven to 180 degrees C.
- Beat the butter and sugar together until light and fluffy.
- Carefully add in the eggs and vanilla extract to the butter and sugar mix and beat until everything is well combined. Don’t over-beat the eggs.
- Add the dry ingredients (flour, baking powder and salt) in a separate bowl. Add 1/2 of this mix to the wet ingredients until everything is combined. Repeat with the second half.
- Pour the batter into a greased baking dish and smooth it out evenly.
- Place in the oven and bake for 30 minutes. Prick the cake with a skewer/toothpick to make sure it has fully cooked.
- Use a fork to pierce the cake all over and allow it to cool to room temperature. The piercings will help the cake to absorb the milk mixture.
- In a jug/bowl, add in the 3 types of milk and stir well.
- Once the cake has cooled, pour 550ml of the milk mixture all over the cake. (It might seem like you’re drowning the cake but it will all absorb so don’t worry!)
- Cover the cake with cling film and leave it in the fridge for 1 hour minimum (overnight is best).
- Whip the double cream while gently adding in the powdered sugar to sweeten it.
- Remove the cake from the fridge and pipe/spread the whipped cream on. Decorate with crushed pistachios and dried rose petals.
- Cut and serve! I like to pour the remaining 300ml of milk mixture with a sprinkle of crushed rose petals on to each serving plate. The rose infuses into the milk and it tastes delicious! Adding milk to each serving is optional and you could add all 850ml of milk mixture to the cake in the initial step before it goes in the fridge.
I used a medium size baking dish – 9 X 13 inches.
Note: This post has been sponsored by Anchor.