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TRES LECHE

Prep/Cooking Time: 90-120 Minutes

Printable Version

Ingredients

  • 880g AP flour
  • 34g Baking powder
  • 10g Salt
  • 30 Eggs
  • 1.2 kilo Sugar
  • 16g Vanilla
  • 680g Milk
  • 1.75 kilo Condensed milk
  • 400g Coconut milk
  • 400g Heayy cream
    • 6 cans Condensed milk 

    Instructions

    • Place the 6 cans of condensed milk in a pan of water 
    • Place the pan over a low gas and boil for 4 hours
    • After 4 hours remove from the heat and leave to cool
    • Reserve in the fridge till needed
    • Sift the dry ingredients into a mixing bowl
    • Separate the egg yolks from the whites
    • Place the egg yolks in a mixing bowl with 800g of the sugar
    • Whisk on the machine until the yolks turn pale
    • Once egg yolks are pale add to the bowl the milk and vanilla
    • Mix for a moment 
    • Add the dry ingredients to the yolk bowl and fold through
    • In a clean mixing bowl whisk the egg whites till they form soft peaks
    • Add the remaining sugar to the whites and whisk till the peaks are firm
    • Once firm fold the egg whites through the batter mix
    • Transfer the mix to the greased baking tins
    • Cook in a pre-heated oven for 30 minutes or until golden and spongy in texture
    • Remove from the heat and leave to cool naturally
    • In a mixing bowl combine ingredients 1, 2 & 3
    • Once the sponge is cook prick with a fork
    • Pour the cream mix over the sponge and leave in the fridge overnight to cool
    • To serve, open the cans of condensed milk and remove the toffee
    • Place the toffe in a piping bag with a star nozzle
    • Cut the cake into portions and serve in the centre of a dish
    • Pipe the toffee on top and serve immediately