Semolina Tres Leches Cake Recipe

Tres leches cake

A tres leches cake involves soaking a basic cake in three kinds of milk: evaporated milk, condensed milk, and heavy cream. For the purposes of this recipe, cream is considered milk.

I made a semolina cake instead of a basic cake. Semolina gives a nice texture to cakes, and it is especially appealing in cakes that require soaking, such as Semolina Lemon Coconut Cake and Semolina Yogurt Cake.

Tres leches cake

Ingredients

1 cup semolina

½ cup sugar

1-1½ cups milk

½ cup vegetable oil

3 eggs

3 tablespoons flour

1 teaspoon vanilla

½ teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

For the Syrup

12 oz. evaporated milk

14 oz. sweetened condensed milk

½ cup heavy cream or plain milk

Ingredients

1.      Beat eggs and sugar until sugar has dissolved

2.      Add yogurt and oil and mix well.

3.      Add all the rest of the ingredients and mix to combine. Start by adding a liter of milk and add more if the batter is not runny enough. Semolina absorbs a lot of moisture so if the batter turns out to be too runny, don't worry.

4.      Line a 8×8 pan with baking paper and pour batter in it.

5.      Bake at 175°C/350°F until golden brown and delicious, about 25-30 minutes.

6.      Let the cake cool to room temperature. Thoroughly pierce the cake with a fork and

7.      Mix the syrup ingredients and pour over the cake. Refrigerate for 1 hour. Occasionally, spoon the syrup that has runoff back onto the cake.

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