Holaaaaaaaa! Your girl is back. Back from both Mexico and the anti-blogging hole I have had myself in. I am so excited to share some Mexico scenes and this Strawberry Tres Leches Layer Cake with you! Obviously, this cake is inspired by the fearless Mexican people’s use of colour on their buildings AND the absolute disturbing experience of an all inclusive hotel’s buffet, where I met a Tres Leches Cake for the first time.
I didn’t eat it (too scared) but, I did become obsessed with making my own once I returned home. If you’re not familiar with Tres Leches (I’d imagine most Australians aren’t!) it’s a simple sponge cake that’s drizzled with a mixture of three milks; tres leches! I put some strawberries between the layers in this cake and I cannot tell you how well it works.
Speaking of mexican baking, I also made these brownies for the super cute Frankie Magazine! I’ll be baking more over there in the future, too. How bloody cool is that?
Enjoy the cake and the pics, friends.
- 5 large eggs
- 150g caster sugar
- 1 tsp vanilla extract
- 225g plain flour
- 1 tsp baking powder
- 125g unsalted butter, melted
- 185mL evaporated milk
- 200g sweetened condesned milk
- 125mL pure cream
- 4-6 large strawberries
- Grease and line three, 5 inch cake tins and preheat the oven to 160 degrees Celsius.
- Place the eggs and sugar in the bowl of an electric mixer and whip with the whisk attachment until pale and foamy. Add vanilla and allow to incorporate.
- Turn mixer to a low speed and gradually add flour, followed by the baking powder then the melted butter.
- Divide the batter evenly over the three tins and bake for 25 minutes, or until a cake inserted in the centre comes out clean.
- Combine all ingredients for the milk syrup together in a small jug.
- Place cakes on a cooling rack over a baking sheet and pour the syrup evenly over the cakes, taking a break if the cakes seem too wet. Allow the cakes to cool.
- To assemble, fill a buttercream dam with sliced strawberries on one layer of cake, top with another layer then repeat.
- Ice the cake in a thin layer of buttercream then allow to chill for 30 minutes in the fridge.
- Colour the remaining butter cream with your desired colours (I used 3 tones of peach) then use an offset spatula to place smears randomly over the cake.
- Use a cake scraper to smooth the smears to create a watercolour effect.