EGGLESS
TRES LECHES 3 MILK CAKE
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Eggless Tres Leches – A very forgiving cake. I did an egg version last week, so this week eggless version. Since I did the traditional rectangular shape for the egg, I decided to go for 2 layer round cake for the eggless. I hope you’ll be inspired to make this one. Enjoy!
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Ingredients:
I am using 2 7-inch round pans
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Eggless Cake
182g (1 ½ cup + 2 tbsp) cake flour
1 ½ tsp baking powder
100g (1/2 cup) fine sugar
90g (1/4 cup + 2 tbsp) plain yogurt
85g (1/4 cup + 2 tbsp) vegetable oil
1 tsp vanilla extract
90g (1/4 cup + 2 tbsp) whole milk
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3 Milk Bath
60g (1/4 cup) evaporated milk
60g (1/4 cup) whole milk
40g (2 tbsp) condensed milk
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Frosting
300g (1 ¼ cup) whipping cream
Instructions:
Eggless Cake
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Preheat oven at 180°C / 355°F.
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In a large bowl, sift flour and baking powder. Set aside.
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In another large bowl, add sugar, yogurt and salt. Mix for couple minutes and the sugar almost dissolved.
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Add oil and vanilla extract. Mix until well combined.
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Add in the milk in a few batches, and alternate with the sifted flour. Add in the sifted flour in a few batches, alternate with the milk.
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Grease 2 7-inch pans and line with parchment papers.
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Divide the batter into the 2 pans. Using a weighing scale is optional.
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Bake in preheated oven at 180°C / 355°F for 20-25 min.
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Remove the parchment papers and let it rest for cooling.
3 Milk Bath
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Add all the 3 milks into a jug and give it a quick whisk to combine.
Place each of the cakes back into pans. Divide and pour the 3 milk into the pans. Let it soak for 30 min to 1 hour.
Frosting
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Mix the whipping cream until stiff peaks form.
Gently remove the soaked cakes from the pan, and start assembling the cakes.
