Sorry, you need to enable JavaScript to visit this website.
Tres Leches with Whipped Cream and Raspberry

Tres Leches with Whipped Cream and Raspberry

Looking for new dessert ideas? Try this easy recipe for a delicious Tres Leches cake with whipped cream and raspberry on top. Yummy!

05 June, 2018
No votes yet

Dietary Consideration

serves for


total time

4 HR 0 MIN


150 g, softned
225 g, caster
Vanilla extract
1 1/2 tsp
6 large
All purpose flour
280 g
2 tbsp
Baking powder
2 tsp
Evaporated milk
200 ml
200 ml
Condensed milk
200 ml
1 large
Icing sugar
2 - 3 tbsp
Whipped cream
from a can


For making the tres leches cake:

1. Preheat the oven to 180°C (160° fan) | gas 4.

2. Grease four large individual pudding moulds with some of the softened butter.

3. Beat the remaining butter with the sugar, vanilla extract, and a pinch of salt until pale and creamy, 2-3 minutes.

4. Gradually stir in the eggs and beat the mixture until very fluffy.

5. Mix the flour, cornflour, and baking powder in a bowl and sieve onto the egg mixture, folding through.

6. Divide the batter between the pudding moulds and bake for about 20-30 minutes; a toothpick should come out clean from their centres.

7. Remove from the oven and leave to cool.

8. Briefly whisk together the evaporated milk with the single cream and milk in a bowl.

9. Prick holes in the cakes with a toothpick before soaking each cake with the milk mixture.

10. Cover and chill for at least 3 hours.

To serve the cake:

1. Cut the banana into 12 slices, on the bias.

2. Arrange on a lined tray and dust with icing sugar before caramelising with a chef's blowtorch or under a very hot grill.

3. Turn out the chilled cakes onto plates flooded with some milk, arranging the caramelised banana underneath the cakes.

4. Top with a squirt of whipped cream, a raspberry, and some mint before serving.

Search Recipes

Rhubarb and Vanilla Pie

Rhubarb and Vanilla Pie

Next Recipe