Tres Leches Cake with Swiss Meringue

Recipes & food styling Norka Mella Muñoz / Photography Amber-Jayne Bain

	TRES LECHES CAKE
	250g unsalted butter, at room temperature
	250g sugar
	zest of 1 orange
	½ teaspoon ground cinnamon
	1 teaspoon vanilla essence
	250g eggs (about 4-5 medium-sized)
	250g cake flour or plain flour, sifted
	a pinch of salt
	1 x 395ml can sweetened condensed milk
	1 x 400ml can evaporated milk
	200ml cream (or full-fat milk)
	SWISS MERINGUE TOPPING
	3 egg whites
	150g sugar (about ¾ cup)
	a few drops lemon juice or a pinch of cream of tartar

1.	Heat oven to 170°C. Grease and flour a 24cm cake tin or rectangular baking tray.
2.	Cream the butter and sugar until pale and fluffy, about 5-7 minutes.
3.	Add the orange zest, cinnamon and vanilla.
4.	Add the eggs one at a time, beating well after each one.
5.	Gently fold in the sifted flour and salt until just combined.
6.	Pour into the prepared tin and bake for 25-35 minutes, or until a skewer comes out clean. Allow the cake to cool slightly.
7.	Mix together the condensed milk, evaporated milk and cream.
8.	Use a skewer or fork to poke holes all over the surface of the sponge cake.
9.	Slowly pour the milk mixture over the cake, allowing it to absorb fully. Cover and refrigerate overnight.
10.	To make the meringue, put the egg whites and sugar in a heatproof bowl over a pot of simmering water or a double boiler.
11.	Mix constantly until the sugar fully dissolves and the mixture is warm (60-70°C) – if you rub it between your fingers you shouldn’t feel any grains of sugar.
12.	Remove from the heat and beat with an electric mixer on high until glossy and firm peaks form, 6-8 minutes.
13.	Spread the Swiss meringue evenly over the cold, soaked cake, using a spoon or piping bag for texture.
14.	If you wish, use a blowtorch to lightly brown the top.