Tres Leche with Mixed Berries

clock 30 minutes + 1 hour bowl Serves 16


  • 150 g Plain Flour
  • 110 g Caster sugar (1/2 cup)
  • 1 cup Condensed milk
  • 5 Eggs
  • 250 ml Cream
  • 1 tsp Vanilla bean paste
  • 250 ml Evaporated milk
  • 1 punnet Fresh strawberries
  • 1 punnet Fresh blueberries
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  • 1. Preheat the oven to 160°C/ 140°C fan forced. Grease and line the base and sides of a

  • 21-22 cm round cake pan (7-8cm high sides) with baking paper.

  • 2. Using an electric mixer; beat egg whites until soft peaks form. Gradually add 1/2 cup

  • CHELSEA Caster Sugar and continue to beat for 1-2 minutes until glossy. Set aside.

  • 3. In a bowl using an electric mixer beat egg yolks until light and fluffy, gradually add in

  • extra CHELSEA Caster Sugar and vanilla; continue to beat for a further 1 minute.

  • 4. Gradually fold the yolks into the whites. Sift half of the flour over egg mixture,

  • and gently fold through. Sift remaining flour over mixture and gently fold through,

  • being careful not to over-work the mixture. Gently spoon sponge mixture into the

  • prepared cake pan and smooth over the surface, bake 1 hour.

  • 5. Remove from oven; cool in cake pan for 15 minutes. While the sponge is cooling,

  • combine cream, CARNATION Creamy Evaporated Milk, HIGHLANDER Sweetened

  • Condensed Milk and extra vanilla in a large jug.

  • 6. Once the cake has cooled, using a skewer; poke holes over the top of the sponge.

  • Pour over cream mixture and allow it to absorb; cover with plastic wrap and

  • refrigerate overnight.

  • 7. Turn out cake onto a platter. Spread whipped cream over the top of the cake and

  • decorate with berries and dust with CHELSEA Icing Sugar

  • Topping

  • 300ml cream, whipped

  • 250g punnet strawberries, halved

  • 125g punnet raspberries/blueberries

  • CHELSEA Icing Sugar

By Nestlé

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