Imported from TikTok

Tres Leches Cake with Homemade Caramel

Name: Tres Leches Cake with Homemade Caramel
Prep time: 35 min
Cook time: 40 min
Total time: 195 min
Yield: 12 servings
Cuisine: British
Ingredients: 4 eggs; 200 g sugar; 300 g all-purpose flour; 100 ml water; 70 ml sunflower oil; 40 ml milk; 1 žličica baking powder; 2 vrećice vanilla sugar; 500 ml milk; 270 ml heavy cream; 2 žlice sugar; 500 ml heavy cream (cold); 3 žlice powdered sugar; 3 vrećice whipped cream stabilizer (Sahnesteif); 230 g sugar; 35 g butter; 330 ml heavy cream; salt (a pinch); heavy cream (a little more, as needed for a thinner caramel consistency); butter (for greasing the pan); all-purpose flour (for dusting the pan)

Recipe by @ivo_zinee @ivo_zinee · TikTok

Imported by Natália Rádiová on SeeMeCook

A moist sponge cake soaked in a milky mixture, topped with firm whipped cream and homemade salted caramel. Decorative white lines give it its distinctive finished look.

12 servings195 minBritish

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Ingredients

4 eggs
200 g sugar
300 g all-purpose flour
100 ml water
70 ml sunflower oil
40 ml milk
1 žličica baking powder
2 vrećice vanilla sugar
500 ml milk
270 ml heavy cream
2 žlice sugar
500 ml heavy cream (cold)
3 žlice powdered sugar
3 vrećice whipped cream stabilizer (Sahnesteif)
230 g sugar
35 g butter
330 ml heavy cream
salt (a pinch)
heavy cream (a little more, as needed for a thinner caramel consistency)
butter (for greasing the pan)
all-purpose flour (for dusting the pan)

Steps

1
Preheat the oven to 180 °C. Grease and flour the pan.
2
In a bowl, beat the eggs, sugar, and vanilla sugar with a whisk or mixer for about 5 minutes, until the mixture is light and frothy.
3
Add the water, sunflower oil, and milk, then briefly mix.
4
Mix the flour with the baking powder. Sift them into the mixture and gently combine.
5
Pour the mixture into the prepared pan. Bake for 25–35 minutes, until a toothpick inserted into the center comes out clean.
6
While the sponge is baking, mix the milk, heavy cream, and sugar for the milk mixture. Stir until the sugar has completely dissolved.
7
While the sponge is still lukewarm, prick it all over with a fork.
8
Pour the milk mixture evenly over the sponge.
9
Leave the sponge to cool, then refrigerate it for at least 1 hour, ideally overnight, so it can absorb the milk.
10
Beat the cold heavy cream with the powdered sugar and whipped cream stabilizer until you have a firm, smooth cream.
11
Set aside 3 tbsp of the cream for the final decoration. Spread the remainder evenly over the cooled sponge.
12
Refrigerate the cake for another 1 hour.
13
For the caramel, place the sugar in a saucepan and melt it over medium heat until it turns amber-brown.
14
Add the butter and stir until melted.
15
Carefully and gradually add the heavy cream; the mixture will foam vigorously. Add a pinch of salt.
16
Cook, stirring, for approximately 5–10 minutes more, until the ingredients are combined and the caramel is smooth.
17
Leave the caramel to cool to room temperature. It should remain fluid enough to be poured gently over the cream.
18
If the caramel thickens too much, gently reheat it with a little additional heavy cream, then let it cool.
19
Carefully pour the cooled caramel over the cream and spread it evenly.
20
Transfer the reserved cream to a piping bag and pipe thin parallel lines over the caramel.
21
Using a toothpick, draw perpendicular lines across the white stripes, alternating directions, to create the decoration.
22
Refrigerate the cake for at least 1 hour more before serving.

Notes

Additional butter and flour are needed for greasing and flouring the pan, but the source does not specify the amounts. The source also does not specify the pan dimensions or the caramel preparation and cooling time; the stated total time is approximate and depends on cooling.