Tres Leches Cake - 3 Milk Cake - Eggless Whole Wheat 3 milk cake

The third capital city we are visiting today is the Mexico city. When i was first looking for mexican dishes i was thinking a savory bake. So i was checking some casseroles to make. But then a sudden thought change and i checked the dessert options, then came the light bulb moment of tres leches cake. A delicious white cake, soaked in yummilicious 3 varieties of milk evaporated milk, condensed milk and whole milk.

I made my vanilla cake, with a slight difference, i added some coconut flour along. In one of the facebook groups on baking by jeyadra, i came across this tip of adding coconut flour to eggless bakes to get a better texture in the cake. i usually get a good texture on my wheat bakes, but then i wanted to try this tip and i m happy with the light texture of the cake, maybe next time i will try to reduce the flour a bit more along with coconut flour, if i get better results, i will definitely let you all know here.

The cake soaked in 3 delicous milk and frosted with whipped cream was such a dreamy delight. My elder one is enjoying himself with a generous slice for the past 2 days. He gave me a 5 star for this flavor. My lil one has not even touched the cake, though he loved the soaking milk and was enjoying spoonfuls of whatever was there remaining after pouring on the cake. This is definitely a keeper recipe and a perfect bake for celebrations, where you don't want to do an elborate decoration on your cake.

Ingredients

1.5 cups of whole wheat flour

1.5 tablespoon coconut flour

1 teaspoon baking powder

½ teaspoon baking soda

½ cup oil

1 teaspoon vanilla extract

¾ cup sugar

1 cup buttermilk

100 ml condensed milk

160 ml evaporated milk

125 ml cream/whole milk

Frosting

125 ml heavy whipping cream

3 tablespoon icing sugar

Method

Take the cream in a bowl, whip it using an electrical beater, once you start seeing stiff peaks, add the sugar and whip another 2 minutes. Cover and refrigerate until use.

Method

Preheat the oven to 160C. Prepare an 8 inch round pan, grease it with oil and flour or line in with parchment paper
Sift together flour, coconut flour, baking soda, baking powder twice in to a large bowl. To this add sugar and mix well.
In another bowl, take together buttermilk, oil and vanilla extract, using a electrical beater whisk it well to a smooth liquid.
To this add the dry ingredients in 3 batches. Using a spatuala, mix the flour mix in to the liquid. Do not mix vigorously. Mix in single direction, take care there is no white flour left.
Pour the batter into the prepared pan, tap twice to release the air, bake in the preheated oven for 60 minutes or until a skewer inserted in the middle comes out clean.
Once done, remove the cake from the oven and let it rest in the pan for 5 minutes, then slowly unmould the cake on a wire rack, let it cool down.
While the cake is cooling, take the condensed milk, evaporated milk and cream together in a jug, mix it well. I used a hand whisk and mixed it smooth.

When the cake is almost cooled down, place it in a high-edge plate or a glass tray, poke random holes using a fork on top of the cake, this ensures the cake absorbs the liquid well.
Pour the milk mix on the cake, make sure you pour all over the cake and also along the edges too. Let the cake sit soaking the milk for atleast 4-5 hours, i left it overnight in the fridge.

You might have a problem if the cake is soaking too long in the milk, the bottom might be a stuck to the plate, so be careful while lifting the cake.
I run a blunt knife to slightly loosen the cake, then transfered it to another plate. Spread the whipping cream on top and smoothen it. Slice and serve.

Notes

I made the mistake of keeping the cake in a steel plate to soak the milk, so had some trouble removing the cake from that plate onto a serving plate.
To avoid the problem of cake sticking to the bottom, you can use a glass tray, which will also be the serving tray for the cake.