Fiesta Cake

- Advertisement -


fiesta cake
Tres leche cake, or three milk cake, is the cake to beat all cakes! It demands
a party and perhaps that’s why it is one of the most popular desserts for
birthday and wedding celebrations in Mexico. This is my version, complete
with a fresh fruit filling.
Nici Wickes
Serves 10–12
You will need:
6 eggs, separated
¾ cup caster sugar
1½ cups plain flour
1½ tsp baking powder
2 tbsp rice bran oil
½ cup milk (optional)
1 x 395 g can sweetened
condensed milk
1 cup evaporated milk
½ cup whole milk
1 tbsp vanilla extract
2 tbsp rum (optional)
300 ml fresh cream,
1 cup cut fresh fruit (I like
strawberries or mango)
¼ cup chopped almonds
sprinkles, for decoration
75 g butter, softened
2 cups icing sugar
1 tsp vanilla extract
2 tbsp milk


What to do:
Preheat oven to 175°C. Line a 30 cm round cake tin with baking paper. Make sure it comes up the sides of the tin.
Beat the egg whites until soft peak stage and set aside.  In a separate bowl, beat the egg yolks and sugar until pale, light and creamy. Fold the flour, baking powder and oil
into the egg and sugar mix. If the batter is too stiff, add up to ½ cup milk, until it reaches a soft runny batter consistency. Gently fold in the egg whites until incorporated.
Pour into the prepared cake tin. Bake for 40–45 minutes or until a toothpick comes out clean when tested.
In the meantime blend condensed, evaporated and whole milks with vanilla and rum (if using). Use a skewer or fork to poke holes in the top of the cake to break the crust and allow easier absorption of the milks.
Now slowly pour the milks onto the cake, bit by bit, letting it absorb after each pour. Don’t do it too fast or the milks will plunge to the bottom of the tin. It might look like it is too
much liquid, but the cake will absorb it.
Refrigerate for at least 4 hours. For better results refrigerate overnight.
Turn the cake over onto a cake plate and with a long knife cut through the middle, horizontally.
Cover the bottom half with fresh whipped cream, fruit and almonds (if using). Replace the top half and decorate with frosting.
To make the frosting, beat the softened butter, icing sugar and vanilla in a bowl until fluffy. Add milk if needed to loosen it up. Ice the cake with a thick layer of the frosting and decorate with some festive sprinkles!
Recipes printed with permission from Harper Collins.
Copyright applies.Cook, Eat, Enoy RRP $44.99

Leave a Reply

Your email address will not be published. Required fields are marked *