Tres leche cake, or three milk cake, is the cake to beat all cakes! It demands a party and perhaps that’s why it is one of the most popular desserts for birthday and wedding celebrations in Mexico. This is my version, complete with a fresh fruit filling.

Makes 10-12 servings generously

6 eggs, separated
¾ cup caster sugar
1 ½ cups all-purpose flour
1½ tsp baking powder
2 tablespoons rice bran oil
½ cup milk (optional)

1 can condensed milk
1 cup evaporated milk
½ cup whole milk
1 tablespoon vanilla extract
2 tablespoons rum (optional)
300mls fresh cream, whipped
1 cup cut fresh fruit (I like strawberries or mango)
¼ cup chopped almonds (optional)

75g butter, softened
2 cups icing sugar
1 teaspoon vanilla extract
2 tablespoons milk

Preheat oven to 350° F (175° C). Line a 30cm round cake tin (or 20x 30 cm rectangular) with baking paper. Make sure it comes up the sides of the tin too. Grease and flour this.

Making the cake:
Beat the egg whites until soft peak stage and set aside.
In a separate bowl, beat the egg yolks and sugar until it pale, light and creamy.
Fold into the egg/sugar mix, the flour, baking powder and oil. If the batter is too stiff, add up to ½ cup milk , until it reaches a soft runny batter consistency.
Gently fold in the white eggs until incorporated.

Pour into the prepared cake tin. Bake for 40-45 minutes or until a toothpick comes out clean when tested.

In the meantime blend condensed, evaporated and whole milks with vanilla and rum (if using).
Once the cake comes out of the oven, use a skewer or fork to poke the top of the cake to break the crust and allow easier absorption of the milks. Now slowly pour the milks onto it bit by bit, letting it absorb after each pour. Don’t do it too fast or the milks will plunge to the bottom of the tin. It might look that it is too much liquid, but the cake will absorb it.
Refrigerate for at least 4 hours. For better results refrigerate overnight.
Turn over the cake on a cake plate and with a long knife cut through the middle, horizontally.
Top the bottom half with fresh whipped cream, fruit and nuts (if using). Put back the top half and decorate with frosting.

To make the frosting:
In a bowl beat the softened butter, vanilla and icing sugar until fluffy. Add milk if needed to loosen it up.

Ice the cake with a thick layer of the frosting and decorate with some festive sprinkles!