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–+ servings
Tres Leches Cake - even better a day later.
Amanda McInerney of www.lambsearsandhoney.com

Orange Tres Leches Cake

Make this at least 8 hours before you want to serve it. This is simple to make, but a good stand mixer is an asset - unless you have strong arms!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12
Course: Dessert
Ingredients Method

Ingredients
  

  • 120 gms 1/2 cup butter, melted and cooled
  • 1 1/2 cups SR flour
  • 1/2 teaspoon coarse salt
  • 5 large eggs
  • 1 cup sugar
  • 1/2 tsp vanilla paste
  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 1 cup whole milk
  • 100 mls Cointreau divided into 2 x 50 mls
  • 2 cups cream
  • 1/2 cup chopped glaced oranges

Method
 

  1. Preheat oven to 160C (350F). Lightly butter a 9-by-13-inch baking dish.
  2. CAKE
  3. In a large bowl, using an electric mixer with a whisk, beat eggs and 3/4 cup sugar on high until pale and thick - approx. 4 minutes.
  4. Add vanilla and 50 mls of Cointreau, beat to combine. With mixer on low, gradually add flour and salt, beat to combine.
  5. Gently fold in melted butter until incorporated.
  6. Transfer batter to dish and bake until top is golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes, rotating dish halfway through.
  7. MILKS
  8. In a medium bowl, whisk together milks. Poke warm cake all over with a skewer or fork, then slowly spoon milk mixture over top and let cool to room temperature. Cover and refrigerate.
  9. TOPPING
  10. At least one hour before serving, whip cream and 1/4 cup of sugar together until soft peaks form. Fold in Cointreau then cover the cake with the cream, scatter with the fruit.

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