Name: Tres Leches Cake
Prep time: 30 min
Cook time: 35 min
Total time: 155 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 50 g plain flour (type 405); 0.5 tsp baking powder; 1 pinch salt; 1 pinch ground cinnamon; 2 eggs, size L (separated); 80 g sugar (60 g for the yolks, 20 g for the whites); 0.5 tsp vanilla extract; 2 tbsp whole milk; butter (for greasing the tin); 140 ml unsweetened evaporated milk; 100 g sweetened condensed milk; 30 ml cream; 200 ml cream, cold; 1 tbsp sugar; 100 g berries (to garnish, optional)

Preparation

Preheat the oven to 180 °C conventional (top and bottom heat) and grease a square tin of about 18 × 18 cm with butter. Sift the flour, baking powder, salt and cinnamon together into a large bowl.
Separate the eggs. Whisk the yolks with 60 g of the sugar for about 2 minutes until pale and foamy, then stir in the milk and vanilla.
Whisk the egg whites until stiff, sprinkling in the remaining 20 g sugar until the meringue is firm but not dry.
Pour the yolk mixture over the flour mixture and combine gently, then carefully fold in the egg whites until barely any white streaks remain. Pour the batter into the tin, smooth the top and bake for 30 to 35 minutes, until a skewer comes out clean.
Mix both kinds of canned milk with the 30 ml cream. Let the cake cool completely, prick it all over with a fork and slowly drizzle the milk mixture evenly over it.
Leave the cake to stand for at least 30 minutes so it soaks up the milk. At this point it can also be covered and chilled overnight.
Whip the cold cream with the sugar in a chilled bowl for 1½ to 2 minutes until stiff, spread over the cake and top with berries if you like. Serve chilled.

Drink with it

Aged rum · excellent match
Aged rum (8 to 12 years), neat or over one large ice cube
The toffee, vanilla and spice of the rum are in line with the condensed milk and cinnamon.
Drinking rum neat: how to get to know a bottling
Fortified wine · excellent match
Pedro Ximénez or tawny port, lightly chilled, small glass
The wine is sweeter than the cake and so does not seem thin beside it; raisin, nut and caramel notes meet the cooked-milk sweetness.
Port wine: understanding Ruby, Tawny, and Vintage
Aged tequila · excellent match
Tequila añejo, neat in small sips or over one large ice cube
Vanilla and caramel from the barrel sit on the condensed milk like cajeta, and the agave spice provides a dry counterpoint to the Mexican milk sweetness.
Tequila Blanco, Reposado, and Añejo: what aging changes
Sparkling wine · good match
Moscato d'Asti, well chilled
Light sweetness and fine bubbles lift the heavy milk, and the peach and blossom scent suit the berries and vanilla.
Sparkling wine, Champagne, and Prosecco: what's the difference?

Preparation

Preheat the oven to 180 °C conventional (top and bottom heat) and grease a square tin of about 18 × 18 cm with butter. Sift the flour, baking powder, salt and cinnamon together into a large bowl.
Separate the eggs. Whisk the yolks with 60 g of the sugar for about 2 minutes until pale and foamy, then stir in the milk and vanilla.
Whisk the egg whites until stiff, sprinkling in the remaining 20 g sugar until the meringue is firm but not dry.
Pour the yolk mixture over the flour mixture and combine gently, then carefully fold in the egg whites until barely any white streaks remain. Pour the batter into the tin, smooth the top and bake for 30 to 35 minutes, until a skewer comes out clean.
Mix both kinds of canned milk with the 30 ml cream. Let the cake cool completely, prick it all over with a fork and slowly drizzle the milk mixture evenly over it.
Leave the cake to stand for at least 30 minutes so it soaks up the milk. At this point it can also be covered and chilled overnight.
Whip the cold cream with the sugar in a chilled bowl for 1½ to 2 minutes until stiff, spread over the cake and top with berries if you like. Serve chilled.

Drink with it

Aged rum · excellent match
Aged rum (8 to 12 years), neat or over one large ice cube
The toffee, vanilla and spice of the rum are in line with the condensed milk and cinnamon.
Drinking rum neat: how to get to know a bottling
Fortified wine · excellent match
Pedro Ximénez or tawny port, lightly chilled, small glass
The wine is sweeter than the cake and so does not seem thin beside it; raisin, nut and caramel notes meet the cooked-milk sweetness.
Port wine: understanding Ruby, Tawny, and Vintage
Aged tequila · excellent match
Tequila añejo, neat in small sips or over one large ice cube
Vanilla and caramel from the barrel sit on the condensed milk like cajeta, and the agave spice provides a dry counterpoint to the Mexican milk sweetness.
Tequila Blanco, Reposado, and Añejo: what aging changes
Sparkling wine · good match
Moscato d'Asti, well chilled
Light sweetness and fine bubbles lift the heavy milk, and the peach and blossom scent suit the berries and vanilla.
Sparkling wine, Champagne, and Prosecco: what's the difference?

Tres Leches Cake

Preparation

Drink with it

Aged rum (8 to 12 years), neat or over one large ice cube

Pedro Ximénez or tawny port, lightly chilled, small glass

Tequila añejo, neat in small sips or over one large ice cube

Moscato d'Asti, well chilled

This pairs well too.

Chocoflan

Chocolate Brownies

Chocolate Fondant with a Molten Centre (Fondant au chocolat)

Chocolate Mousse (Mousse au Chocolat)

Tres Leches Cake

Preparation

Drink with it

Aged rum (8 to 12 years), neat or over one large ice cube

Pedro Ximénez or tawny port, lightly chilled, small glass

Tequila añejo, neat in small sips or over one large ice cube

Moscato d'Asti, well chilled

This pairs well too.

Chocoflan

Chocolate Brownies

Chocolate Fondant with a Molten Centre (Fondant au chocolat)

Chocolate Mousse (Mousse au Chocolat)