This creamy cake is the ultimate crowd-pleaser.
Lucky Dragon Supper Club’s Passionfruit Tres Leches Cake
This creamy cake is the ultimate crowd-pleaser.
Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, Steph from The Lucky Dragon Supper Club shares her recipe for a tres leches cake.
If you're partial to creamy desserts, this delightful Latin American cake will not disappoint. It's made from a sponge that's soaked in three types of milk – regular, condensed, and evaporated – and topped with whipped cream, making it a light and luscious treat.
You can add any fruit you like to this recipe, but Steph from Lucky Dragon Supper Club's recipe calls for passionfruit to add a tropical tang that cuts through the creaminess.
It’s a great dessert for stress-free dinner parties as you can make it in advance (it won’t dry out!), it's fuss-free to whip up, and it tastes heavenly.
Ingredients
- 180g unsalted butter, softened
- 200g caster sugar
- 1 tbsp vanilla paste, plus 1 tsp for the cream
- 5 eggs
- 220g all-purpose flour
- 1 tsp baking powder
- ⅛ tsp ground cinnamon
- 2 cups milk
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- 2 cups thickened cream (whipping cream)
- 2 passionfruit
Method
- Preheat the oven to 180C and lightly grease a 20cmx30cm tin. Set aside.
- Beat the butter and sugar in a stand mixer until it is pale and creamy (roughly 8-10 mins).
- Add the vanilla paste. Once combined, gradually add one egg at a time, ensuring that it is incorporated before adding another egg.
- In a separate bowl, sift together flour, baking powder and cinnamon. Gradually add the flour mixture into the wet mixture. Beat until it is just combined.
- Pour the batter into your baking tin and bake for 35 minutes or until a skewer comes out clean.
- After baking, using a fork or skewer, pierce holes all over the top of the cake and let it cool completely. You can put it in the fridge to speed up the cooling process.
- Mix together milk, evaporated milk, and sweetened condensed milk in a jug and pour over your cooled cake.
- Refrigerate for 2 hours or until the milk mixture is absorbed.
- Beat whipping cream with vanilla paste until soft peaks form.
- Top the cake with cream and spoon passionfruit pulp into the grooves.
For more from The Lucky Dragon Supper Club follow her at @luckydragonsupperclub
Photography by Alisha Gore. Styling by Audrey Won.
