Tres leches cake with roasted peaches


Gourmet Traveller (Australia) - - Food -

This chilled Latin Amer­i­can cake com­bines three kinds of milk – evap­o­rated, con­densed, and whole – and makes a fine match with early sum­mer fruit. And on a day where so much hap­pens at the last mo­ment, it’s a bless­ing to have dessert ready to go in the fridge.

But­ter, for greas­ing 240 gm plain flour, sifted 1½ tsp bak­ing pow­der 5 eggs 210 gm caster sugar

Scraped seeds of 1 vanilla bean 450 ml milk 395 gm canned con­densed milk 400 ml canned evap­o­rated milk Whipped cream and maraschino cher­ries, to serve

ROASTED PEACHES 5 peaches, cut into thin wedges 1 vanilla bean, split and seeds scraped 55 gm (¼ cup) caster sugar Juice of ½ lime

1 Pre­heat oven to 175°C and but­ter a 20cm x 30cm bak­ing dish. Sift flour, bak­ing pow­der and ¼ tsp salt into a bowl. Whisk eggs and sugar in an elec­tric mixer un­til thick and pale (7-8 min­utes). Fold in flour mix­ture in batches, then vanilla and 50ml milk un­til smooth. Spoon bat­ter into pre­pared dish and bake un­til golden and a skewer in­serted with­draws clean (25-30 min­utes). Prick cake all over with a skewer. 2 Whisk con­densed milk, evap­o­rated milk and re­main­ing milk in a jug to com­bine well, then pour evenly over cake. Cool cake to room tem­per­a­ture (1-1½ hours), then cover and re­frig­er­ate to soak (4 hours or overnight).

3 For roasted peaches, pre­heat oven to 200°C. Spread peach wedges on a bak­ing tray lined with bak­ing pa­per, add vanilla, sprin­kle with sugar and squeeze over lime juice. Toss to coat and roast un­til golden and caramelised

(20-25 min­utes). Cool.

4 Cut cake into squares, top each square with whipped cream and a cherry, and serve with roasted peaches.

Wine sug­ges­tion Glass of sweet sherry.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.