Blackberry tres leches cake

Blackberry tres leches cake

By
From
The Sugar Hit!
Serves
8
Photographer
Chris Middleton

Would you look at the beauty of this cake? I can’t resist a ripple, but this thing is really beyond. The cake is Latin American in origin, also known as a torta de tres leches – the ‘tres leches’ referring to the three different kinds of milk that go into the cake (condensed, evaporated and cream). This cake is most reminiscent of a trifle, but it’s somehow both lighter and a little more lush. The blackberry is the perfect sweet–tart foil for the sweet, airy cake. It’s best enjoyed while wearing a Frida Kahlo-style lower crown.

Ingredients

Quantity Ingredient

Cake

Quantity Ingredient
3 eggs
170g caster sugar
1 teaspoon vanilla bean paste
110g plain flour
1 teaspoon baking powder
pinch salt

Soak

Quantity Ingredient
60ml condensed milk
60ml pouring cream, (35% fat)
60ml evaporated milk

Topping

Quantity Ingredient
130g blackberries
2 tablespoons caster sugar
250ml pouring cream, (35% fat)

Method

  1. Preheat the oven to 180°C and grease and line a 20 cm square baking tin with baking paper.
  2. To make the cake, put the eggs, sugar and vanilla in a bowl (or in the bowl of a stand mixer fitted with the whisk attachment) and whisk until mixture has tripled in volume and is almost white in colour. Turn off the mixer and sift in the flour, baking powder and salt. Fold together until the flour is completely incorporated.
  3. Pour the batter into the tin and spread to the edges. Bake for 25–30 minutes, or until the cake springs back when touched lightly. Set aside to cool completely in the tin.
  4. When the cake is cool, remove it from the tin and put it on a large, flat serving plate with a lip.
  5. In a small pitcher, stir together the ingredients for the soak, then drizzle them slowly all over the cake. Cover the cake in plastic wrap and leave overnight in the refrigerator to soak.
  6. Put the blackberries and sugar for the topping in a small saucepan over low heat, crush the blackberries slightly then cook until they are completely soft. Push them through a sieve to make a purée, then refrigerate overnight.
  7. When you’re ready to eat the cake, whip the cream to medium peaks and add half the blackberry purée, just barely rippling it through. Spread this over the top of the cake, drizzle over the remaining purée and serve.
Tags:
sugar
hit
cake
cakes
baking
sweet
sweets
dessert
sarah
coates
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