Madeira Island Style Tres Leches Cake Recipe 🧑‍🍳

Madeira Island Style Tres Leches Cake Recipe 🧑‍🍳

Ingredients

For the Cake:

• Eggs: 5 (yolks and whites separated)

• Sugar: 1 cup (200g)

• Wheat flour: 1 1/2 cups (185g)

• Baking powder: 1 1/2 teaspoons

• Whole milk: 1/3 cup (80ml)

• Vanilla extract: 1 teaspoon

• Salt: 1 pinch

For the Tres Leches Syrup:

• Sweetened condensed milk: 1 can (395g)

• Evaporated milk: 1 can (approx. 320g to 340g)

• Heavy cream or fresh cream: 1 cup (240ml)

For the Topping and Finishing:

• Fresh whipping cream (very cold): 1 cup 1/2 cup (360ml)

• Confectioners' sugar: 3 tablespoons

• Caramel brittle: Caramelize 1/2 cup of sugar in a skillet until golden brown, pour onto greased parchment paper, let cool until hardened, and finely crumble.

Preparation Method

1. Preparing the Batter

1. Preheat the oven to 180°C (350°F) and grease a medium rectangular baking pan with butter and flour.

2. In a bowl, beat the egg whites until stiff peaks form. Slowly add 1/4 cup of the sugar and continue beating until glossy peaks form. Set aside.

3. In another bowl, beat the egg yolks with the remaining sugar (3/4 cup) at high speed until light and fluffy. Add the whole milk and vanilla extract, mixing lightly.

4. Sift the flour, baking powder, and salt over the egg yolk mixture. Fold in gently with a spatula using an up-and-down motion.

5. Add the beaten egg whites to the batter in three parts, mixing very gently so as not to lose the air (this batter does not contain fat; it depends on the air from the eggs to become spongy and absorb the syrup).

6. Pour into the pan and bake for 25 to 30 minutes (or until a toothpick inserted in the center comes out clean).

Preparing and Applying the Syrup

1. While the cake is baking, mix the condensed milk (or dulce de leche), evaporated milk, and heavy cream in a pitcher until smooth.

2. Remove the cake from the oven and let it cool slightly for 15 minutes.

3. Using a fork or skewer, make deep holes all over the surface of the cake, close together.

4. Slowly pour the syrup over the cake. Tip: If you want to serve it exactly as in the photo, you can cut the cake into individual slices or rectangles, arrange them on a deep plate, and pour the syrup directly around them. 5. Cover and refrigerate for a minimum of 4 hours (ideally overnight) so that the sponge completely absorbs the liquid.

Topping and Decoration

1. When ready to serve, beat the cold heavy cream with the powdered sugar until stiff peaks form.

2. Spread a generous layer of whipped cream over the top of the cake.

3. Sprinkle generously with the crushed caramel brittle to provide the perfect crunchy contrast with the moist texture of the cake. Serve chilled.