Cake Tres Leche & Strawberry

Tres Leches Cake
  • Caramel Mousse
  • 60gm egg yolk
  • 80gm caster sugar
  • 1 gelatine sheet
  • 200gm heavy cream
  • Seeds from half a vanilla pod.
  • Pinch of salt
  1. Whip egg yolks and vanilla seed until thick and ribbon.
  2. Bloom gelatin in cold water
  3. Wet sugar with some water and allow to the sugar to slightly caramelise.
  4. Add gelatin to the yolk mixture, whilst mixing, gradually add the caramel.
  5. Cool mixture down to room temperature
  6. Whip cream to soft peak, gradually add to the yolk mixture.
Sponge cake adapted from The Pioneer Woman Cooks
  • 1 cup all plain flour
  • 1-1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 eggs
  • 1 cup caster sugar
  • 1 vanilla bean
  • 1/3 cups milk
  • 3/4 cup evaporated milk
  • 1/3 cup sweetened condensed milk
  • 1/3 cup thickened cream.
  1. Preheat oven to 180 degrees celsius. Line a round baking tin with baking paper.
  2. Combine flour, baking powder, and salt in a large bowl. Separate eggs.
  3. Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
  4. Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
  5. Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
  6. Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
  7. Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle the milk mixture—try to get as much around the edges of the cake as you can.
  8. Allow the cake to absorb the milk mixture for 30 minutes.