Tres leche cake recipe


This cake has its origin from Mexico, Central America and Latin America. It’s a cake soaked in milk and cream. A very simple and delicious way of having a cake. Milk here makes this cake more yummy than you expect. Baking this cake is easy, like any regular one. Only thing is I have made a chocolate flavoured one, which is more preferred in the house. I have made my way of tres leche with preferred flavours.

Why the name Tres leche?

This recipe requires three( tres is three) types of milk in it. Whole milk, condensed milk and evaporated milk. So the name

How to serve?

Cut a square piece of the cake, place it on a plate and pour in the three milk mixture as desired around the cake, enjoy it as when you wish to.

This cake lasts for 3 to 4 days in the refrigerator, best dessert for your guests at home. Making them a day before if you have a party or get together.

Once the bake is baked it is poked with a fork to have enough holes, so that the milk gets soaked well till the base.

Let’s just get the recipe now

#purvanchaltadka #foodblogger #tresleche

Ingredients for cake

  • 200 grams Refined flour/Maida
  • 180 grams powdered sugar
  • 125 grams milk powder
  • 125 grams white butter
  • 5 ml vanilla extract
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 5 ml lemon juice
  • 40 grams cocoa powder
  • 125 grams milk

Ingredients for milk mixture

  • 1/2 cup condensed milk
  • 1 cup milk
  • 2 tablespoon cocoa powder or ganache
  • 1 teaspoon coffee powder
  • Whipped cream for layering
  • Some cocoa powder for dusting

Method

  • First let’s bake the cake, for that take a bowl add all the ingredients given except lemon juice and mix
  • Preheat the oven at 160 degrees for 10 minutes
  • The quantity I have used requires a 7 inch cake tin
  • Take cake tin place it with a parchment paper
  • Now add the lemon juice in the cake mixture mix it and pour in the tin
  • Bake it for 40 minutes at 160 degrees detailed cake recipe Eggless chocolate cake sponge
  • Once it’s done let it cool, then prick holes in it with a fork
  • Now , take a bowl add condensed milk, milk, coffee powder and cocoa powder mix this well
  • Pour it on the cake so that it soaks well
  • Refrigerate the cake for 1 hour
  • If you are short on this milk mixture prepare a bit more and keep
  • Meanwhile whip the cream by adding cocoa powder
  • Bring the out of the refrigerator and layer it with whipping cream
  • And dust some cocoa powder with a strainer on the cake
  • Freeze it for more one hour
  • Cut it into squares and place one piece on a plate pour the milk mixture around the cake and enjoy this tres leche

Note- I have used a round cake tin you can use a square one for the perfect shape.

Biscuit Mug Cake


Something yum and delicious, on demand of a cake when kids have here friends at home and you exactly know what these kids will love mug cake.

Now without going for the authentic way of making I prefer baking a biscuit mug cake instantly.

Biscuits here can be of any flavour, but my kids love Parle-G Biscuits so I am using them along with some hide n seek cookies.

This recipe takes just 10 minutes in total to make, see how quickly you can go with this. Give it a try if you haven’t yet.

So let’s get into this super quick recipe

#purvanchaltadka #foodblogger #mugcake

Biscuit Mug Cake

  • 1 packet parle g
  • 1 packet Hide n Seek biscuits
  • 1/2 cup milk
  • 1 teaspoon oil
  • 1 teaspoon sugar
  • 1 teaspoon choco chips
  • vanilla essence few drops
  • Pinch of baking powder
  • 1 teaspoon cocoa powder
  • Chocolate syrup for garnish
  • Sprinkler for garnish

Method

  • First, roughly crush the biscuits
  • Take a microwave safe mug, add the biscuits with milk, cocoa powder, sugar, oil, baking powder and vanilla essence
  • Mix this well adjust the consistency if not thick with more biscuits
  • Microwave this for 1 minute
  • Garnish with sprinklers and chocolate syrup

Microwaves can take more time depending on every household. This comes a bit moist not dry like the cake.

Thandai Loaf cake


Thandai is a holi special drink. Made and consumed during the spring season. Perfect tea time cake for any occasion, not just Holi festival.

What exactly is thandai Spice Mix made of you can check the link here Thandai Spice Mix

Today’s recipe is a special one as many times we are left with the spices and don’t want to waste or throw them.

Use them in make delicious sponge cake. Trust me this is a no-fail recipe and tastes so good, that the whole house will be filled with the aroma while baking.

No worries if you are not having this spice mix, you can instantly make one with the recipe link given above.

It’s a blend of dry fruits and dry spices pulsed together. So won’t take much of your time let’s just go to the recipe card.

#purvanchaltadka #foodblogger #thandaisponge

Thandai Loaf Cake

Ingredients

  • 200 grams maida/ refined flour
  • 120 grams milk
  • 120 grams of unsalted butter
  • 150 grams sugar( powdered)
  • 1 teaspoon kewra essence
  • few drops of rose essence
  • 2 tablespoon thandai powder mix
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 120 grams of milk powder
  • 5 ml lemon juice
  • 1 tablespoon chopped dry fruits
  • Some dry rose petals

Method

  • Take a bowl and mix dry ingredients ( maida, baking powder, thandai mix baking soda)
  • In another bowl mix wet ingredients milk, milk powder, sugar, butter, kewra n rose essence, lemon juice
  • Whisk this together
  • Preheat the oven to 160 degrees
  • Grease a loaf pan with butter
  • Pour the cake mixture into it
  • Sprinkle some Chopped dry fruits on top
  • Bake for 30 to 40 minutes at 160 temperature
  • Garnish the cake with chopped dry fruits and dry rose petals.
  • Get the thandai spice mix recipe hereThandai Spice Mix
  • Super soft and tasty thandai sponge cake is ready.

If you don’t have a loaf pan bake in any tin you have. The baking temperature may vary in different ovens, so do check out what works best for you.

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