Description
Fresh strawberries alongside a homemade strawberry jam infuse this Strawberry Tres Leches with the bright spring flavors of this beloved berry for a cake that comes together quickly with easy-to-source ingredients.
Ingredients
Strawberries
150 grams / 5.3 ounces strawberries, hulled and roughly chopped
30 grams / 2 tablespoons superfine/caster sugar
Cake
4 eggs, room temperature and separated
100 grams / 1/2 cup superfine/caster sugar
240 grams / 1 1/2 cups plain flour, sifted
Milk Sauce
100 milliliters / 1/3 cup + 1 tablespoon milk
265 milliliters / 1/2 can sweetened condensed milk
230 milliliters / 1 cup - 2 tablespoons evaporated milk
Topping
310 milliliters / 1 1/4 cups heavy cream
30 grams / 2 tablespoons superfine/caster sugar
200 grams / 7 ounces fresh strawberries, halved
Instructions
Strawberries
- Place the strawberries and sugar into a small saucepan on low heat and cover, cooking until they look like a chunky jam. Approximately 12 minutes.
- Blend until smooth and set aside to cool fully.
Cake
- For the cake, greaseproof a baking tray with butter and preheat the oven to 180°C/350F.
- Place the egg whites into a clean and dry bowl and whip on medium with a hand beater until soft peaks form, approximately 4 minutes.
- Add in 1 tablespoon of sugar at a time whilst whilst beating for approximately 30-40 seconds before repeating with another tablespoonful of sugar.
- Whip until stiff and lightly glossy, approximately 6 minutes.
- In a separate bowl, whip the egg yolks until doubled in volume and pale, approximately 5 minutes.
- Add 60 grams/3 tablespoons of the strawberry puree to the egg yolks and beat on low until combined.
- Spoon the strawberry yolks into the egg whites and fold until combined, ensuring you don’t lose any volume in the eggs.
- Add in the sifted flour and fold until combined and the cake batter is smooth.
- Pour into your baking dish and spread evenly.
- Bake until golden on top and a skewer comes out clean, approximately 25 minutes.
- Remove and allow to cool fully in the baking tray.
Milk Sauce
- Meanwhile, place the three milks and remaining strawberry puree into a bowl and stir until well combined.
- Poke holes all over your cooled cake and slowly pour the milk sauce over the whole cake.
- Allow to soak for at least 30 minutes.
Topping
- Whip the cream and sugar until soft peaks form.
- Spoon or pipe over your cake and spread out to smooth evenly on top.
- Lay the halved strawberries on top.
- Slice and serve.
- Dig in!
Notes
Folding in the flour: Folding the flour into the whipped eggs is a slow process as the flour will clump up and you might have no visible patches of flour remaining on the edges of your bowl, but there might be portions remaining in the center of the batter so continue folding until no visible lumps remain in your cake batter.
Keeping your cake: It’s best to serve the cake within 3 days, when not serving keep covered in your refrigerator.
Adapted from Pati’s Mexican Table
Nutrition
- Calories: 475 calories per serve
Keywords: sponge cake, mexican baking, latin baking