TCIF: Milk Leche Cake

Mimi ON Aug 19, 2011 AT 9:40 am

Milke Leche Cake

Milke Leche Cake

By Sarah Adams

This cake is super moist because after it is baked the cake really does act like a sponge and sucks up all of the milk syrup. It is a traditional cake in South America where they enjoy a lot of desserts that use condensed milk or Leche, the caramelised version. This cake is so moist that it serves really well as a dessert and is delicious if topped with summer fruits!

Ingredients: The Cake
3 medium eggs, separated
45g whole milk
½ teaspoon vanilla extract
70g flour
1 teaspoon baking powder
70g caster sugar
30g caster sugar

Put the yolk mixture in with the white mixture

Put the yolk mixture in with the white mixture

Pre-heat your oven to 170˚C/ gas 3 and line the bottom and sides of a deep 6” square tin.

Beat the yolks and 70g of the caster sugar for 5 minutes. Then gently stir in the milk, vanilla, flour and baking powder.

Whisk the egg whites and 30g of caster sugar together until they are stiff but not dry and then gently fold the whites into the yolk mixture.

Pour the mixture into the dish and bake for 45-60 minutes until cooked through.

Let it cool for 10 minutes in the tin before turning it out onto serving plate to cool completely.

Pour the leche over the cake

Pour the leche over the cake

Ingredients: For the syrup
150g evaporated milk
250g condensed milk
100g whipping cream

Heat all of the above in a saucepan, stirring so it does not catch and bring to the boil.

Let it sit for 5 minutes and the start pouring over your cake, it will take all of the syrup as you go!

Leave everything to cool before topping with fresh fruit and serving.


Sarah has just won TWO Great Taste 1* Gold Awards for her creations; The Hazelnut Praline Cake and Raspberry and Rose Cake! Congratulations!

Sarah has her own website and custom makes award winning cakes to suit every style, taste and dietary requirement; So if you need a cake for a big event or touching gift, visit her website and place your order!

Sarah Adams © 2011

Click here for the last TCIF recipe: Morello Cherry Madeira Cake

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