Three Milk Cake with Banana and Cream

The cake or dessert "Tres leches" is a popular sweet treat from Latin America. It could be called a milk cake, as the sponge is well-soaked with a topping made from three types of milk: regular, coconut, and condensed. To make the dessert even more delicious and interesting, we added banana to the sponge, topped the cake with whipped cream, and finally decorated it with (toasted) coconut flakes.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Biscuit

  • 180 g Butter, unsalted

  • 170 g Sugar, white

  • 2 teaspoons Vanilla, extract, natural

  • 5 pieces Egg, fresh

  • 3 pieces Banana, fresh

  • 220 g Wheat flour, white, multi-purpose

  • 0.5 bags Baking powder

Dressing

  • 250 ml Coconut milk

  • 250 ml Milk, whole milk

  • 1 can Milk, whole milk

  • pieces Butter, unsalted

  • 4 dl Sweet cream

  • 1 bag Sugar, white

  • 30 g Coconut, flakes

Steps

  1. Preheat the oven to 180 degrees Celsius. Lightly grease a round cake pan with a removable rim (22 cm in diameter) with butter and line it with baking paper. Peel the bananas and slice them into rounds, then mash them well with a fork. Mix the flour with baking powder and sift it into a bowl.

  2. In a bowl, using an electric mixer, cream together the softened butter, sugar, and vanilla extract. Gradually, one by one, mix in the eggs. Once all the eggs are incorporated and you have a thick and fluffy mixture, reduce the mixer speed and mix in the mashed banana and flour.

  3. Pour the batter into the prepared pan and use a spatula (or the back of a spoon) to spread it evenly and smooth the top. Place the pan in the preheated oven for 45 to 50 minutes. The sponge is baked when it turns a nice golden brown on top, and a toothpick inserted into it comes out clean. Let the baked sponge cool in the pan.

  4. Use a wooden skewer to poke several holes in the cooled sponge. In a bowl, mix together the coconut milk, regular milk, and condensed milk until smooth. Place the pan with the sponge on a low baking tray and pour the milk mixture over the top. Refrigerate for 2 to 3 hours to allow the sponge to soak well.

  5. Whip the sweet cream together with vanilla sugar until small white peaks form. Carefully remove the sponge from the pan and place it on a nice plate or platter. Spread the whipped cream over the top, decorate with (toasted) coconut flakes, and serve.

Nutrition Information (Per 100g)

  • Calories: 249.85 kcal
  • Fat: 12.21 g
    • Saturated Fat: 6.91 g
  • Carbohydrates: 28.57 g
    • Sugars: 15.02 g
  • Protein: 4.9 g
  • Fiber: 0.74 g