Tres-leche cake with berries

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
3 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 125 g soft butter
  • 170 g Sugar
  • 1 pinch Salt
  • 6 Eggs (size M)
  • 300 g Flour
  • 2 TEASPOONS Baking powder (8 g)
  • 250 ml (about 350 g) g
  • 250 ml (about 270 g) Coconut milk
  • 250 ml Milk
  • 1 TABLESPOON Rum
  • 500 g frozen berry mix
  • 150 ml Sour cherry nectar
  • 1 package Sauce powder "Vanilla flavour" (for cooking)
  • 15–20 g Coconut flake
  • 250 g Whipped cream
  • 1 package Vanillin sugar
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Aluminium foil
  • 7-10 Tbsp Shashlik skewer
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Cream butter, 120 g sugar and salt. Stir in eggs one after the other, alternating with 1 tbsp. flour (10 g each). Mix remaining flour (240 g) and baking powder, add and stir briefly. Put the dough into a greased, flour-sprinkled square springform pan (approx. 24 x 24 cm) and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes. Cool the cake in the tin on a cake rack for 5-10 minutes.

  2. 2

    Put the milkmaid, coconut milk, milk and rum in a small pot. Bring to the boil while stirring constantly and let it simmer for 4-5 minutes (be careful it burns easily!!). Wrap the cake tin in aluminium foil and prick the cake with a shish kebab skewer close together until it reaches the bottom of the tin (use blunt side for pricking). Gradually pour warm milk mixture over the cake. If the milk mixture leaks out of the bottom of the mould and the aluminium foil, place the mould on a small plate/tin and pour the milk over the cake again and again. Cover the cake when it has cooled down and let it stand overnight.

  3. 3

    Bring the berry mixture, nectar and 50 g sugar to the boil in a pot. Stir 4-5 tablespoons of cold water and sauce powder until smooth, stir into the fruit and simmer again for about 1 minute. Put them into a bowl and let them cool down. Roast the grated coconut in a pan without fat, take it out immediately and let it cool down.

  4. 4

    Whip cream and vanilla sugar until stiff. Remove the cake from the mould, while draining off any unabsorbed milk mixture. Cut cake into 12-16 pieces and arrange on a plate. Put a dollop of cream and some berry jelly on each piece. Sprinkle with grated coconut.

Nutrition Facts

KCAL
380 kcal
CARBS
43 g
FATS
20 g
PROTEINS
8 g

Categories & Tags

Cakes & Pastries