Baileys Tres Leches Cake
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes plus overnight refrigeration time
Cooking time: 30 minutes
Serves: 12
- Butter for greasing baking tray
- 6 eggs, room temperature
- 120g/4.2ozs. caster or superfine sugar, heated in an 50C/122 oven for 5 minutes
- 120g/4.2ozs. cake flour, sifted twice
- 2 teaspoons baking powder
For Milk Soak
- 250ml/8.8flozs. coconut milk
- 250g/8.8flozs. sweetened condensed milk
- 175ml/6flozs. evaporated milk
- 75ml/2.5flozs. Baileys Original Irish Cream
- 1 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
For Cream Topping
- 600ml/21.2flozs. cream
- 3 tablespoons caster or superfine sugar
- 2 tablespoons Baileys Original Irish Cream
Step 1 - Preheat oven to 180C/350F. Butter a 23x33x8cms or 9x13x3inch rectangular baking tray brushing the butter vertically up the side with a pastry brush.
Step 2 -Place the eggs and sugar in the bowl of a mixer fitted with a whisk attachment and whisk on medium high speed for 8 minutes. The mixture should be very voluminous and almost reach the top of the bowl.
Step 3 -Sift the flour and baking powder into the egg mixture in 4 lots making sure to fold it in carefully and not deflate the mixture too much. Make sure to combine the flour in well-there's always some flour near the bottom of the bowl so make sure to incorporate that well. Any bits where the flour isn't mixed in will produce tough parts in the cake. Scoop into the cake tin and smooth over with an angled spatula. Tap the tin gently against the counter to get rid of big air bubbles and then bake for 20-25 minutes or until the centre springs back when gently touched. Cool completely in the tin resting on a cake cooling rack.
Step 4 -Poke holes all over the cake-use a skewer and poke vertically. Whisk the coconut milk, condensed milk, evaporated milk, Baileys Original Irish Cream, vanilla, cinnamon and nutmeg in a jug together. Then pour over the cake distributing it all over the cake. It will look like it will pool around the centre but make sure to pour it around the outside edges of the cake. Cool completely.
Step 5 -Whip the cream with the sugar until soft peaks form. Add the Baileys Original Irish Cream and whip until you get thick, spreadable peaks. Smooth over the cooled cake and cover and refrigerate overnight. Decorate with halved strawberries and mint leaves. You can also dust with some ground cinnamon.