You will find different names for this cake, in my home town it’s called: Trileçe ( Tres Leches Cake ) At the moment this is my favorite cake. The mix of the three different milk types in combination with the caramel cream on top, makes this wonderful cake hard to resist. Plus, it is super easy to prepare and you can completely prepare it far in advance. I prefer the cake very cold – the colder the better.
Normally much more sugar is used, but I think the amount I use is enough. Also you do not need to add the Salt to the caramel cream if you don’t want to. There are many recipes out there for this cake, but this one comes close to the one I prefer the most.
- 5 eggs
- 300 grams/ 0.66 Ib of sugar
- 2 tsp vanilla extract
- 125 grams/ 0.27 Ib of butter
- 1 tbsp baking powder
- 300 grams/ 0.66 Ib of wheat flour
Three milk mix:
- 1 liter / 33,8 fl oz of fat milk
- 400 ml / 14 fl oz evaporated milk
- 400 ml / 14fl oz double cream
For the salted caramel sauce:
- 450 gram/ 1 lb granulated sugar
- 120 ml / 4 fl oz water
- 45 gram / 1 ½ oz cornflour, mixed to a paste with 3 tbsp cold water
- 240 gram / 8 ¾ oz butter, cubed
- ½ tsp sea salt flakes
Whisk eggs and sugar until thick egg dose. Mix in vanilla extract (or vanilla essence). Melt the butter. Sift flour and baking powder and turn into egg yolk with melted butter. Do not stir more than necessary to get everything mixed, so the dough retains its airiness.
Pour the dough into a small, baking paper-covered long pan (about 20×30 cm). Fry the cake in the middle of the oven at 180 ° C for about 20-25 minutes, until cooked through. Take the cake out of the oven and let it cool for 15 minutes.
Mix the milk in a bowl. Stir so that all three types of milk mix well.
Puncture the bottom well with a fork so that there are deep holes all over.
Then start pouring the milk mixture over the cake. Pour so much over the cake that there is a layer of milk on top of the cake that does not sink into the cake. There will still be a lot of milk mixture left in the bowl – but just wait and see – when you are done with the dipping process, everything will be absorbed in the cake!
Cover the cake with plastic wrap and leave it in the fridge for the next day. Then you will see that all the milk has drawn into the cake.
To make the caramel
Heat the sugar in a heavy-based pan until it melts and starts to turn brown. Swirl the pan a little while it turns to a deep brown.
When ready, remove from the heat and add the water; stand back if it will spit. Swirl in the pan and return to heat. Add the cornflour and butter, and stir until thick – add a little more water if too thick. Stir in the sea salt, then spread over the cake and leave to cool. Cut into squares to serve.
Some of the milk may settle into the bottom of the mold as a kind of sauce, which is perfectly normal, but with me all the milk was actually drawn into the cake!