Tres leches cake with white russian syrup
- Published: 11 Jan 16
- Updated: 18 Mar 24
A classic cake that you can find in Mexico, central and south America – but this time combined with the flavours of a white russian cocktail. It’s a great recipe to add to your dinner party repertoire.
It’s sometimes called ‘milk cake’ because it uses three types of milk: condensed, evaporated and whole milk.
-
Serves 9-12 -
Hands-on time 45 min, oven time 30-35 min
Nutrition
- Calories
- 340kcals
- Fat
- 21g (12.5g saturated)
- Protein
- 6.3g
- Carbohydrates
- 27.9g (21.5g sugars)
- Fibre
- 0.3g
- Salt
- 0.2g
delicious. tips
If your cake tin doesn’t have a removable base, put 4 long strips of folded-over foil under the lining – 2 running east to west and 2 running north to south – so they make an overhang from the top of the tin. You can use these strips to lift out the cake, ensuring it doesn’t get damaged in the process.
Make the cake and drizzle with the syrup up to 24 hours in advance. Keep covered in a cool place or in the fridge. Chill the remaining syrup until needed.