Winter Spiced Tres Leches

Light, fluffy spiced sponge soaked in milk, topped with dulce de leche whipped cream. A match made in heaven!

Done in 2 hours

Dish by Spencer Lengsfield

Ingredients

for the sponge

170gplain flour

1.5 tspbaking powder

0.25 tspsalt

1.5 tspground cinnamon

1 tspfive spice or cloves

5eggs, separated

200ggranulated sugar, divided into 150g and 50g

1 tspvanilla extract

80mlwhole milk

for the milk mix

300mlevaporated milk

200mlsweetened condensed milk

100mlwhole milk

for the topping

100gdulce de leche

300mldouble cream

Cinnamon, to dust

Tres Leches is a Mexican sponge cake soaked in three milks (hence tres leches), and it is possibly the greatest cake ever. It's got a light and sweet dulce de leche whipped cream topping, and this version is spiked with wintery spices for extra warmth.

Method

Preheat oven to 175 C, and grease a casserole dish with butter.

Mix flour, baking powder, salt, and spices in a small bowl, then set aside.

Beat the yolks and 150g sugar until light and creamy, then add the milk and vanilla.

Beat the egg whites on a high speed until they form soft peaks. Add the remaining sugar and beat until stiff but not dry peaks.

Add the yolk mix to the dry ingredients, mix until combined - being careful not to overman, then fold through the beaten egg whites

Pour into the greased casserole dish, then bake for 25 minutes or until a toothpick comes out clean.

Leave the cake to cool for at least 30 minutes. Meanwhile, combine the evaporated milk, condensed milk, and whole milk.

Once the cake is cooled, pierce all over with a fork or toothpick then pour over the milk mixture.

Whip together the dulce de leche and double cream until soft peaks form. Spread over the cake, and dust with cinnamon.

Leave in the fridge for at least an hour, preferably overnight. Slice, and enjoy!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.