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On paper, a tres leches cake — a sponge soaked in milk, condensed milk and evaporated milk, then topped with more cream — sounds like my worst nightmare. Entirely too rich and too sweet. Turns out I wasted many years being a fool because, actually, a tres leches cake is quite refreshing as cakes go, best served straight from the fridge — and my goodness, with the addition of coffee it is *chef’s kiss*.
Last year I shared my favourite tiramisu recipe (highly recommend making it if you haven’t already!) and this year I’m sharing what you should make when you want tiramisu flavour but a more birthday-appropriate form.
-Alexina
Today’s recipe: Tiramisu tres leches cake
If there’s one thing that makes a tres leches cake work, it’s this: the sponge has to be light enough to absorb all that liquid without collapsing into sludge. Which is where a small but useful trick comes in:
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