Tres Leches Cake (Milk Cake)
This homemade version is healthier than store-bought options as it uses fresh ingredients, avoids unnecessary preservatives, and allows you to control the sugar and fat content. Plus, it's made with love—a key ingredient for health and happiness!

1 Serving
For 2 people
Difficulty
Easy
Taste
Sweet
Health Benefits
Control over sugar levels: Homemade cake lets you adjust sweetness, making it suitable for your dietary needs.
No preservatives: Freshly prepared cake eliminates artificial preservatives found in store-bought versions.
Natural ingredients: Uses whole and unprocessed ingredients for better nutrient retention.
Improved digestion: Using fresh dairy and eggs provides essential enzymes and proteins beneficial for gut health.
Mental satisfaction: The joy of baking at home contributes to mental well-being.
Customization: You can modify the recipe for dietary restrictions (e.g., gluten-free, lactose-free).
210 kcal
in 141g
Protein:
6g
Fats:
9g
Carbs:
26g
Cholesterol:
50mg
Sodium, Na:
85mg
Potassium, K:
170mg
This Indian-inspired tres leches cake is a delightful fusion of rich flavors and light textures. With a milk-soaked sponge, creamy topping, and fresh strawberries, it’s perfect for celebrations or a sweet treat. Enhanced with Indian touches like reduced milk, this cake is as indulgent as it is satisfying.
Allergy Advice
This recipe contains Dairy Products, Eggs, Gluten. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
2
50 grams Caster Sugar
2 pieces Egg
1 cup Maida
1 tablespoon Baking powder
1 teaspoon Vanilla essence
3 & half cups Milk
quarter cup Condensed Milk
Whipped cream as per choice
Strawberries as per choice
Tips
Use full-fat milk for a richer flavor.
Ensure the sponge is fully cooled before adding the milk mixture to avoid breaking the structure.
Adjust sugar in the milk mixture to taste if you prefer a less sweet dessert.
For a more festive look, garnish with edible flowers or nuts.
Directions
In a bowl, whisk caster sugar and egg yolks until light and creamy.
Sift maida and baking powder into the mixture. Add vanilla essence and milk, then mix until smooth.
In a separate bowl, whisk egg whites and caster sugar until stiff peaks form.
Gently fold the whipped egg whites into the cake batter until just combined.
Pour the batter into a greased and lined 7-inch baking tin.
Bake in a preheated oven at 180°C for 20-25 minutes or until a toothpick inserted in the center comes out clean.
In a saucepan, boil milk and simmer until it reduces to half its original quantity.
Stir in condensed milk and mix well. Remove from heat and let cool slightly.
Once the cake has cooled, pierce it with a fork all over to create holes.
Slowly pour the warm milk mixture over the cake, ensuring it is evenly soaked.
Refrigerate the cake for at least 2 hours to allow the milk to set.
Spread whipped cream evenly over the cake.
Top with fresh strawberries or other fruits of choice.
Slice and serve chilled.
Notes
Avoid If lactose intolerant, diabetic, or on a low-fat diet.
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