Tres Leches Cake with Strawberries and Watermelon
This cold dessert will steal the show at dinnertime. This cake is infused with a triple milk syrup (milk, condensed milk and coconut milk) and coated with whipped cream as well as slices of strawberries, melon and pineapple. Leave it in the baking dish to carry it more easily.
Ingredients
- 1 1/2 cups (225 g) unbleached all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 6 eggs, at room temperature
- 1 cup (210 g) sugar
- 1 tsp (5 ml) vanilla
- 6 tbsp (90 ml) vegetable oil
- 1 can (300 ml) sweetened condensed milk
- 1 can (14 oz/400 ml) coconut milk (see note)
- 1/2 cup (125 ml) milk
- 2 cups (500 ml) 35% whipping cream
- 1/4 cup (55 g) sugar
- 1 tsp (5 ml) vanilla
- 3 cups (405 g) fresh strawberries, sliced
- 2 cups (300 g) watermelon, peeled and cubed
- 1 cup (145 g) pineapple, peeled and diced (optional)
- 1 lime, zest finely grated
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 13 x 9-inch (33 x 23 cm) glass baking dish.
- In a bowl, combine the flour, baking powder and salt.
- In another bowl, whisk the eggs, sugar and vanilla with an electric mixer until the mixture is pale, tripled in volume and falls from the beaters in a ribbon, about 10 minutes. With the machine running on low speed, gradually drizzle in the oil. Delicately fold in the dry ingredients using a whisk. Spread the mixture out in the prepared baking dish.
- Bake for 30 minutes or until a toothpick inserted in the centre of the cake comes out clean. Using a toothpick or bamboo skewer, make several dozen small holes in the cake.
This cold dessert will steal the show at dinnertime. This cake is infused with a triple milk syrup (milk, condensed milk and coconut milk) and coated with whipped cream as well as slices of strawberries, melon and pineapple. Leave it in the baking dish to carry it more easily.