This creamy cake is the ultimate crowd-pleaser.

| By Rachael Thompson | Recipes

Lucky Dragon Supper Club’s Passionfruit Tres Leches Cake

This creamy cake is the ultimate crowd-pleaser.

Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favorite home cooks. For this instalment, Steph from The Lucky Dragon Supper Club shares her recipe for a tres leches cake.

Ingredients

  • 180g unsalted butter, softened
  • 200g caster sugar
  • 1 tbsp vanilla paste, plus 1 tsp for the cream
  • 5 eggs
  • 220g all-purpose flour
  • 1 tsp baking powder
  • ⅛ tsp ground cinnamon
  • 2 cups milk
  • 1 cup evaporated milk
  • 1 cup sweetened condensed milk
  • 2 cups thickened cream (whipping cream)
  • 2 passionfruit

Method

  • Preheat the oven to 180C and lightly grease a 20cmx30cm tin. Set aside.
  • Beat the butter and sugar in a stand mixer until it is pale and creamy (roughly 8-10 mins).
  • Add the vanilla paste. Once combined, gradually add one egg at a time, ensuring that it is incorporated before adding another egg.
  • In a separate bowl, sift together flour, baking powder and cinnamon. Gradually add the flour mixture into the wet mixture. Beat until it is just combined.
  • Pour the batter into your baking tin and bake for 35 minutes or until a skewer comes out clean.
  • After baking, using a fork or skewer, pierce holes all over the top of the cake and let it cool completely. You can put it in the fridge to speed up the cooling process.
  • Mix together milk, evaporated milk, and sweetened condensed milk in a jug and pour over your cooled cake.
  • Refrigerate for 2 hours or until the milk mixture is absorbed.
  • Beat whipping cream with vanilla paste until soft peaks form.
  • Top the cake with cream and spoon passionfruit pulp into the grooves.

For more from The Lucky Dragon Supper Club follow her at @thedragonsupperclub

Photography by Alisha Gore. Styling by Audrey Won.

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