Tres Leche Raspberry Cake
Tres Leche Raspberry Cake
Ingredients
- 375 ml (1 1/2 cups) unbleached all-purpose flour
- 7.5 ml (1 1/2 tsp) baking powder
- 2.5 ml (1/2 tsp) salt
- 6 eggs
- 250 ml (1 cup) sugar
- 5 ml (1 tsp) vanilla extract
- 125 ml (1/2 cup) butter, melted and cooled
- 1 can (300 ml/10 1/2 oz) sweetened condensed milk
- 1 can (370 ml/13 oz) unsweetened evaporated milk
- 125 ml (1/2 cup) milk
- 500 ml (2 cups) 35% whipping cream
- 60 ml (1/4 cup) sugar
- 5 ml (1 tsp) vanilla extract
- 1 liter (4 cups) fresh raspberries
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 33 x 23 cm (13 x 9-inch) baking dish.
- In a bowl, combine the flour, baking powder and salt. Set aside.
- In another bowl, beat the eggs, sugar and vanilla with an electric mixer for about 10 minutes or until it triples in volume and make a ribbon when falling from the beaters. With a whisk, gently fold in the dry ingredients. Drizzle in the butter. Spoon the batter into the baking dish.
- Bake for about 30 minutes or until a toothpick inserted in the centre of the cake comes out clean. With toothpicks or bamboo skewers, make dozens of small holes in the cake.
Tres Leche Raspberry Cake