Sunday, May 24, 2020

Naked Tres Leche Cake with crushed pistachios - The Perfect Celebration Cake

I feel , one of the easiest cake to bake and decorate in my version is Naked Tres leche cake. It is my family’s favorite too.  I have already posted the authentic style of Tres leche cake in my blog. 

In Spanish language, Tres means three "3" and Leche means milk. So, this says that it is a three milks cake -Condensed milk, evaporated milk and heavy cream or whole milk. This cake is the most popular cake in Mexico and Latin America. The cake we use here is basically the airy sponge cake which is soaked with the mixture of all three milks and then frosted with whipped cream. Since the cake is soaked into the milks, it is bit soggy but it is an incredible treat for people who are fond of milk.

As it was our wedding anniversary and my hubby’s birthday on the same date, I wanted to bake two cakes. So decided to prepare naked version of tres leche cake. I chose this version, just to balance our sweet tooth.  Finally decorated the cake with crushed  pistachios and cherries.  This tres leche cake was amazing and enjoyed by everyone.


To Make Eggless Sponge Cake

  • All-purpose flour – 1&1/4 cups
  • Corn flour – 2 tbsp
  • Baking soda – ½ tsp.
  • Baking powder – 1 tsp
  • Salt – a pinch
  • Powdered sugar – ¾ cup
  • Melted butter – 1/4 cup
  • Curd – ½ cup
  • Milk – ½ cup
  • Vanilla essence – 1 tsp

To Make 3 milks mixture

  • Full fat milk – ½ cup
  • Condensed milk – ¼ cup
  • Fresh cream or evaporated milk – ½ cup

 To Garnish

  • Crushed pistachios – 1/4 cup to ½ cup
  • Cherries – as required


  • Sieve the all-purpose flour, baking powder, baking soda and salt.
  • Combine yogurt, milk, powdered sugar and vanilla essence into one bowl. Whisk well till it forms creamy mixture.
  • Then add melted butter and mix everything well.
  • Now add flour mixture into wet ingredients .Gently mix flour mixture into wet ingredients, such that you get smooth cake batter.
  • Preheat the oven to 375 F or 180 Celsius.
  • Grease the 8 inch square tin .Pour the cake mixture into it and level up the mixture.
  • Bake the cake till it done. To check, insert the toothpick at the center of the cake, if the toothpick comes out clear, when the cake it done.
  • Take out the cake from the oven and allow the cake to cool down to room temperature. Let the cake cool down in same pan or transfer the cake onto the rimmed plate.
  • When the cake cool down completely. Use a fork  to make the perforations throughout the cake.
  • Mix the evaporated milk, condensed milk and 1/4 cup of heavy cream or whole milk in a small bowl. Pour this milk mixture on the cake slowly, making sure you cover the entire surface so the cake is uniformly soaked. Cover the cake and refrigerate.
    Then decorate the cake with crushed pistachios and cherries.



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