Milky Tea Tres Leches

by Benjamina Ebuehi, featured in I'll Bring Dessert: Simple, Sweet Recipes for Every Occasion

Published by Hardie Grant

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Introduction

This is inspired by a Hong Kong milk tea which is delightfully creamy, sweet and refreshing. All of the best creamy things (condensed milk, evaporated milk and full-fat milk) come together to generously soak the light sponge. A tres leches cake is ideal for making ahead as it benefits from an overnight chill in the fridge. The malty, slightly bitter notes from the tea helps to avoid this being sickly and a bit of lightly whipped cream tops it all off.

As featured in

I'll Bring Dessert: Simple, Sweet Recipes for Every Occasion

Image of Benjamina Ebuehi's Milk Tea Tres Leches — Photo by Laura Edwards

Ingredients

Serves: 9-12

Metric Cups

butter (for greasing)
3 eggs
130 grams golden caster sugar
40 grams light brown sugar
1 teaspoon vanilla bean paste
140 grams plain flour
½ teaspoon fine sea salt
1 teaspoon baking powder
100 millilitres milk
250 millilitres double cream (to serve)

FOR THE SOAK

250 millilitres milk
250 millilitres evaporated milk
5 Ceylon or English breakfast tea bags
1 x 397 grams can of condensed milk

butter (for greasing)
3 eggs
⅔ cup superfine sugar
3¼ tablespoons light brown sugar
1 teaspoon vanilla bean paste
generous 1 cup all-purpose flour
½ teaspoon fine sea salt
1 teaspoon baking powder
scant ½ cup milk
generous 1 cup heavy cream (to serve)

FOR THE SOAK

generous 1 cup milk
generous 1 cup evaporated milk
5 Ceylon or English breakfast tea bags
1 x 14 ounces can of sweetened condensed milk

Method

Milky Tea Tres Leches is a guest recipe by Benjamina Ebuehi so we are not able to answer questions regarding this recipe

To make the soak, add the milk and evaporated milk to a small saucepan. Gently heat and then add in the tea bags. Brew over a low heat for 2–3 minutes, giving it a mix every now and again.
Remove from the heat, cover and let it steep for 20 minutes or until cool.
Strain the mixture into a jug (pitcher) and discard the tea bags. Mix in the condensed milk and set aside until later.
Preheat the oven to 190°C (170°C fan/375°F/gas mark 5). Grease a 20-cm (8-in) square baking pan and line with baking paper, leaving enough overhang to help you lift it out later.
In the bowl of a stand mixer or a large bowl using an electric whisk, whip the eggs, both sugars and the vanilla for 3–4 minutes on high speed until the mixture is thick, airy and pale.
In a separate bowl, mix together the flour, salt and baking powder. Add half of this to the egg mixture and gently fold with a spatula until combined. Pour in the milk and gently mix, then fold in the rest of the flour before pouring the batter into the prepared baking pan.
Bake for 30–35 minutes until the cake is well browned and a skewer inserted into the middle comes out clean.
Let it cool for 10 minutes before using a skewer to poke holes across the cake.
Gradually pour the milky tea over the cake, letting it soak in before adding more.
Let the cake cool to room temperature before covering and chilling in the fridge for at least 6 hours but ideally overnight.
Whip the cream in a small bowl until you have soft peaks. Spoon and swirl it on top of the cake before slicing up to serve.

To make the soak, add the milk and evaporated milk to a small saucepan. Gently heat and then add in the tea bags. Brew over a low heat for 2–3 minutes, giving it a mix every now and again.
Remove from the heat, cover and let it steep for 20 minutes or until cool.
Strain the mixture into a jug (pitcher) and discard the tea bags. Mix in the sweetened condensed milk and set aside until later.
Preheat the oven to 190°C (170°C fan/375°F/gas mark 5). Grease a 20-cm (8-in) square baking pan and line with baking paper, leaving enough overhang to help you lift it out later.
In the bowl of a stand mixer or a large bowl using an electric whisk, whip the eggs, both sugars and the vanilla for 3–4 minutes on high speed until the mixture is thick, airy and pale.
In a separate bowl, mix together the flour, salt and baking powder. Add half of this to the egg mixture and gently fold with a spatula until combined. Pour in the milk and gently mix, then fold in the rest of the flour before pouring the batter into the prepared baking pan.
Bake for 30–35 minutes until the cake is well browned and a skewer inserted into the middle comes out clean.
Let it cool for 10 minutes before using a skewer to poke holes across the cake.
Gradually pour the milky tea over the cake, letting it soak in before adding more.
Let the cake cool to room temperature before covering and chilling in the fridge for at least 6 hours but ideally overnight.
Whip the cream in a small bowl until you have soft peaks. Spoon and swirl it on top of the cake before slicing up to serve.