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🇲🇽 Mexican
Hot Honey Tres Leches
🇲🇽 Mexican
A light sponge cake soaked in three milks and topped with whipped cream and cinnamon. Ready in about 55 minutes (plus soaking/chilling time).
Prep 25 min Cook 30 min Serves 12 Medium Ingredients
- 🧀Heavy Cream1/2 cup
- 🥚Eggs5, separated
- 🧀Milk1 cup (part evaporated milk if available)
- 🌾All-Purpose Flour1 cup
- 🫙Sugar1 cup
- 🫙Baking Powder1 1/2 tsp
- 🥛Condensed Milk1 can
- 🍦Whipped Cream2 cups
Optional extras
- 🌶️Vanilla Extract1 tsp
- 🌶️Ground Cinnamona pinch
Instructions
- 1
Heat the oven to 175°C. Whip yolks with most of the sugar, fold in flour and baking powder, then fold in whites whipped with the rest of the sugar.
- 2
Bake 25–30 minutes until golden and springy; cool slightly.
- 3
Whisk milk, condensed milk, cream and vanilla.
- 4
Poke the cake all over and pour the milks over slowly; chill at least 4 hours.
- 5
Top with whipped cream and cinnamon before serving.
Chef's tip
Measure sweet components carefully and let chilled desserts set fully before serving.
Hot Honey Tres Leches
- Time
- 55 min
- Serves
- 12
- Level
- Medium
- Prep / cook
- 25 / 30 min
Ingredients
- 🧀 Heavy Cream1/2 cup
- 🥚 Eggs5, separated
- 🧀 Milk1 cup (part evaporated milk if available)
- 🌾 All-Purpose Flour1 cup
- 🫙 Sugar1 cup
- 🫙 Baking Powder1 1/2 tsp
- 🥛 Condensed Milk1 can
- 🍦 Whipped Cream2 cups
Optional
- 🌶️ Vanilla Extract1 tsp
- 🌶️ Ground Cinnamona pinch
Steps
- Heat the oven to 175°C. Whip yolks with most of the sugar, fold in flour and baking powder, then fold in whites whipped with the rest of the sugar.
- Bake 25–30 minutes until golden and springy; cool slightly.
- Whisk milk, condensed milk, cream and vanilla.
- Poke the cake all over and pour the milks over slowly; chill at least 4 hours.
- Top with whipped cream and cinnamon before serving.
