Cereal Milk Tres Leches Cake
Turn your favorite bowl of cereal into a dessert with this simple, fun, and delicious cereal milk tres leches cake made with only seven ingredients!
Equipment
- Electric or stand mixer with whisk attachment
- 7" square or round cake pan
- Silicone spatula
Ingredients
Cake Sponge
- 4 eggs separated into whites and yolks
- 70 grams white granulated sugar divided
- 1 tsp vanilla essence
- 80 grams all-purpose flour
Cereal Milk Mixture
- 200 grams cereal of your choice
- 600 ml full-fat milk
- 140 ml condensed milk
- 80 ml evaporated milk
Cereal Whipped Cream
- 300 ml liquid whipping cream
- 30 grams icing sugar
- 10 grams milk powder optional
- 100 grams cereal of your choice + extra for topping
Instructions
Cereal Milk Mixture
- Make the cereal milk: Place the warm milk and cereal in a bowl and let it soak for at least 30 minutes. Strain all the milk properly and discard the soaked cereal.
- Mix the cereal milk with the condensed and evaporated milk with a hand whisk until combined.
Cake Sponge
- Preheat the oven to 170 degrees Celsius. Prepare the baking pan by layering it with parchment paper or greasing it with butter and flour to make sure that the cake does not stick while baking.
- Place the egg white and yolks in two separate bowls and add half the sugar in each bowl. Whip the egg yolks with vanilla until they are light and fluffy and the egg whites until they are thick, fluffy, and reach stiff peaks.
- Now, add the egg white mix and the flour into the egg yolk mix alternatively, 1/3rd at a time. Fold the mix after each addition with a silicone spatula gently, making sure not to knock the air out of the mixture. There is no baking powder in this cake. The airiness of the egg whites is what helps the cake rise and gives it that spongey texture. If you knock a lot of air off while mixing, your cake will be flat and dense.
- Once everything is well combined, transfer the cake batter into the prepared baking pan and bake for 20-25 minutes, until a toothpick comes out clean from the center.
- As soon as the cake comes out of the oven, poke holes into it using a fork (to help the milk soak better). While the cake is still hot, pour a generous amount of the milk and let it chill in the fridge for at least 3-4 hours. Make sure to reserve some milk for serving.
Cereal Milk Whipped Cream
- Soak the cream with the cereal for up to 1 hour, then strain it into a mixing bowl. Add the milk powder (if using), and icing sugar and mix until it the cream reaches stiff peaks.
- Pipe or spread the cream on top of the cooled cake and topped with crushed cereal. Serve with the reserved milk mixture and enjoy.
Notes
Storage:
This cake can be stored in the refrigerator in an airtight container for up to four days.