Baileys Tres Leches Cake
Turning heads with our Baileys drip over our Tres Leches cake
Ingredients
Shopping List
FOR THE SPONGE:
150g plain flour
1tsp baking powder
3 medium eggs
130g caster sugar
1tsp vanilla extract
A pinch of salt
90ml milk (or evaporated milk)
FOR THE TOPPING:
150ml Baileys Original Irish Cream
50ml double cream
150ml condensed milk
150ml evaporated milk
TO DECORATE:
350g strawberries
350ml double cream lightly whipped
Allergies
Dairy
Gluten
Directions
- STEP ONE
Heat the oven to 160C fan, 180C. Grease a 1.5ltr rectangular baking dish, then mix the flour and baking powder in a bowl and set aside.
- STEP TWO
In another bowl, use an electric whisk to mix the eggs and sugar until thick & creamy, and so the whisk leaves a velvety trail when it comes out (roughly 5 mins).
- STEP THREE
Sieve the flour mix into the egg mix then fold together. Now fold the milk through gently.
- STEP FOUR
Pour into the baking dish, resisting a spoonful of the mixture (if possible) and bake for 30 mins or until an inserted skewer comes out clean. After 10 mins, run a knife around the edges to loosen the sponge and poke holes using a skewer.
- STEP FIVE
Now for the main event! Mix together Baileys, double cream and both milks in a jug. Pour half over, let it soak in for 5 mins and then pour over as much as it will soak up-serve the rest to the side.
- STEP SIX
After 5 mins, transfer the cake to a plate (or keep it in the dish if you prefer) and leave to cool completely.
- STEP SEVEN
Top with the whipped cream, strawberries and voila! It's officially time to indulge with your nearest and dearest!
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