With a light sponge that soaks up the milk syrup and a glossy caramel top, tres leches has become one of today's most popular desserts. Pâte's Tres Leches Cake Mix creates a crumb that absorbs the milk evenly, while Toffee Caramel Filling adds a rich caramel layer on top.
01Pâte's Products Used
02Ingredients
Cake
- 1,000 g Pâte's Tres Leches Cake Mix
- 400 g eggs (approx. 8)
- 300 g water
- 150 g sunflower oil
Milk Syrup
- 1,500 ml cold milk
- 250 ml heavy cream
- 400 g sweetened condensed milk
Topping
- 600 g Pâte's Toffee Caramel Filling
03Method
- 01
Preheat the oven to 175 °C (350 °F) and line the tray with baking paper.
- 02
Whisk the cake mix, eggs and water on medium-high speed for 5–6 minutes until the batter gains volume. Slowly incorporate the oil on low speed.
- 03
Spread the batter into the tray and bake for 22–25 minutes, until golden on top.
- 04
While the cake is still warm, pierce the surface with a fork. Combine the milk, cream and condensed milk and pour slowly over the cake in several additions.
- 05
Refrigerate for at least 4 hours, ideally overnight, so the cake absorbs the syrup.
- 06
Warm the toffee caramel filling slightly and spread it in a thin, even layer over the top. Serve chilled.
This recipe is provided as a guide. Please follow the usage instructions on the product packaging for water, egg and oil ratios.