Dessert for 12

Gingerbread Tres Leches Cake

Name: Gingerbread Tres Leches Cake
Total time: 70 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: flavourless oil for the tin; 4 eggs separated; 200 g muscovado sugar; 1 tsp vanilla extract; 200 g plain flour; 1 tsp baking powder; 1 1/2 tsp ground ginger; 1 tsp ground cinnamon plus a pinch; 100 ml milk; 410 g can evaporated milk; 200 ml sweetened condensed milk plus 2 tbsp; 300 ml double cream

Spiced sponge cake soaks up three milks before it is covered with lightly sweetened whipped cream.

$0.56per serving $

70 minstart to table

12servings

Mexican Vegetarian Budget Desserts Holiday Winter

Ingredients

flavourless oil for the tin
4 eggs separated
200 g muscovado sugar
1 tsp vanilla extract
200 g plain flour
1 tsp baking powder
1 1/2 tsp ground ginger
1 tsp ground cinnamon plus a pinch
100 ml milk
410 g can evaporated milk
200 ml sweetened condensed milk plus 2 tbsp
300 ml double cream

Steps

Heat the oven to 350 F and oil a 9-by-13-inch baking pan.
Beat the egg yolks with muscovado sugar and vanilla until thick.
Whisk flour, baking powder, ginger, and cinnamon, then stir the dry mixture and milk into the yolks.
Beat the egg whites until stiff, fold them into the batter, and spread the batter in the pan.
Bake for 25 minutes, until the center is firm and reaches 160 F.
Poke holes in the warm cake and pour over evaporated milk mixed with condensed milk.
Whip the double cream with the remaining condensed milk and cinnamon, then spread it over the cake.

Main ingredient on sale this week? See what to make with eggs on sale.