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Looking for new dessert ideas? Try this easy recipe for a delicious Tres Leches cake with whipped cream and raspberry on top. Yummy!
For the cake
- Preparation time
- Cooking time
- Recipe category Dessert
- Recipe yield 4
> For the cake
Preheat the oven to 180°C (160° fan) | gas 4.
Grease four large individual pudding moulds with some of the softened butter.
Beat the remaining butter with the sugar, vanilla extract, and a pinch of salt until pale and creamy, 2-3 minutes.
Gradually stir in the eggs and beat the mixture until very fluffy.
Mix the flour, cornflour, and baking powder in a bowl and sieve onto the egg mixture, folding through.
Divide the batter between the pudding moulds and bake for about 20-30 minutes; a toothpick should come out clean from their centres.
Remove from the oven and leave to cool.
Briefly whisk together the evaporated milk with the single cream and milk in a bowl.
Prick holes in the cakes with a toothpick before soaking each cake with the milk mixture.
Cover and chill for at least 3 hours.
> To serve
Cut the banana into 12 slices, on the bias.
Arrange on a lined tray and dust with icing sugar before caramelising with a chef's blowtorch or under a very hot grill.
Turn out the chilled cakes onto plates flooded with some milk, arranging the caramelised banana underneath the cakes.
Top with a squirt of whipped cream, a raspberry, and some mint before serving.