Mango & Vanilla Tres Leches
Soft as a cloud, soaked in sunshine mango and vanilla melting into every bite.
Bake: 28–30 mins
Chill: 1 hr 30 mins
Yield: Large 36cm cake
Ingredients:
- Sponge Cake:
- 7 eggs, separated
- 350g sugar (280g + 70g)
- 170ml milk
- 1 tsp vanilla extract
- 335g cake flour
- 1 tsp baking powder
- ½ tsp salt
- 3-Milk Syrup:
- 280g evaporated milk
- 130g Country Fresh Mango & Vanilla Flavoured Ice Cream, softened
- 385g condensed milk
- Whipped Cream:
- 500ml whipping cream
- 100g icing sugar
- ½ tsp vanilla extract
- To Serve:
- Fresh mango
How To Make Mango & Vanilla Tres Leches
1. Sponge
Preheat oven to 175°C. Grease dish.
Beat yolks and 280g sugar until pale. Mix in the milk & vanilla extract.
Sift in dry ingredients and fold until smooth.
2. Meringue
Beat egg whites to soft peaks. Gradually add 70g sugar, then beat to stiff, glossy peaks.
3. Combine
Fold ½ meringue into batter, then gently fold into remaining whites. Pour into dish and smooth.
4. Bake
Bake 28–30 mins until golden. Cool 15 mins.
5. Soak
Whisk syrup ingredients.
Pierce cake all over and slowly pour syrup (reserve some for serving).
Chill 1 hour.
6. Topping
Whip cream, icing sugar & vanilla extract to stiff peaks.
Spread over cake and smooth. Chill 30 mins.
7. To Serve
Slice chilled, spoon over extra syrup, and finish with fresh mango.