Name: Eggless Tres Leches Cake recipe by Manjula Bharath at BetterButter
Prep time: 240 min
Cook time: 40 min
Total time: 280 min
Yield: 6
Ingredients: All purpose flour - 2 cups; Baking pd - 1 1/2 tsp; Baking Soda - 1 1/2 tsp; Condensed Milk - 1 can ( 14 oz); Butter - 1/2 cup ( 1 stick); Milk- 2 cup; Vanilla Extract - Few drops; Condensed Milk - 1 can; Evaporated Milk - 1 cup; Fresh Cream - 1/2 cup; Vanilla extract - Few drops; Heavy whipping Cream - 2 cups; Icing Sugar - 5 tbsp ( or more if needed); Cherries - For Garnish; Chocolate Chips / Almond Chocolate Bark - For Garnish

ABOUT Eggless Tres Leches Cake RECIPE

This is one sinful cake I have ever had and I just loved the cake a lot , Yes this cake is super soft and Milky to taste you will surely fall in love. This is nothing but a sponge cake soaked in three different milks , very popular in south and north America and it is said to be originated in Mexico.

Ingredients Serving: 6

All purpose flour - 2 cups
Baking pd - 1 1/2 tsp
Baking Soda - 1 1/2 tsp
Condensed Milk - 1 can ( 14 oz)
Butter - 1/2 cup ( 1 stick)
Milk- 2 cup
Vanilla Extract - Few drops
Condensed Milk - 1 can
Evaporated Milk - 1 cup
Fresh Cream - 1/2 cup
Vanilla extract - Few drops
Heavy whipping Cream - 2 cups
Icing Sugar - 5 tbsp ( or more if needed)
Cherries - For Garnish
Chocolate Chips / Almond Chocolate Bark - For Garnish

Instructions

Preheat the oven at 350 F and grease 2 9 " cake pan with butter.
In a bowl sieve All purpose flour,baking powder, baking soda .
In another bowl Cream the room temperature butter with condensed milk, add milk , vanilla extract and Mix them well.
Now pour the wet ingredients to the dry flour little by little and Mix them well.
Pour the cake batter in 2 cake pan equally.
Bake them at 350 F for 30-45 mins or insert a tooth pick and test whether it comes out clean then it is done.
Let the cake cool a bit in the pan , then invert the cake on a tray.
Mix condensed milk, evaporated milk and fresh cream.
Prick the cake when it is still warm and pour the soaking milk little by little all over both the cakes.
Let the cake soak for 3-4 hours, cover them and keep them aside.
For frosting whip the cold heavy whipping cream till they are frothy.
Then add sugar and whip them till stiff peak consistency.
After the cake has absorbed all the milks forst a layer of the cake then place the second cake and cover the cake well with frosting.
Pipe some frosting and decorate it with cherries.
For chocolate lace I melted the chocolate bark in microwave for 30 sec then again mix it and microwave for 30 sec more.
Pour the chocolate in a piping bag or zip lock , snip off the corner. cut a strip of the parchment paper depending on the height of the cake.
Draw any design you like on the parchment paper but see to that the chocolate design is connecting.
Carefully take the parchment paper strip and cover it around the cake.
Keep it aside or in refrigerator till chocolate sets and then remove the parchment paper carefully.

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