Description
This Passion Fruit Tres Leches is a luscious and moist cake soaked in a rich blend of three types of milk infused with tropical passion fruit flavor. Perfectly balanced with a light sponge and creamy whipped topping, it delivers a refreshing twist on the classic Latin American dessert. Ideal for gatherings or a special treat, it combines the sweet tang of passion fruit with the indulgence of evaporated, condensed, and whipping cream for a truly unforgettable dessert experience.
Ingredients
Scale
Cake Base
- 3 eggs (at room temperature)
- 190 g sugar
- 130 g all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 50 g evaporated milk
- 1/2 tsp vanilla extract or essence
- 250 g passion fruit pulp (or 150 g passion fruit juice)
Milk Soaking Mixture
- 255 g evaporated milk
- 280 g condensed milk
- 210 g whipping cream
Whipped Cream Topping
- 200 ml whipping cream (cold)
- 1 tbsp icing sugar
- 130 g passion fruit pulp
- 1 tbsp sugar
Instructions
- Prepare the Cake Batter: In a large mixing bowl, beat the 3 eggs with 190 g sugar until the mixture is thick and pale. In a separate bowl, sift together 130 g all-purpose flour, 1 tsp baking powder, and 1 tsp salt. Gradually fold the dry ingredients into the egg mixture along with 50 g evaporated milk, 1/2 tsp vanilla extract, and 250 g passion fruit pulp or juice until well combined and smooth.
- Bake the Cake: Preheat your oven to 180°C (350°F). Pour the batter into a greased 20×30 cm (8×12 inch) baking pan and bake for approximately 30 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the Milk Soaking Mixture: While the cake bakes, combine 255 g evaporated milk, 280 g condensed milk, and 210 g whipping cream in a bowl and mix thoroughly to create the tres leches milk mixture.
- Soak the Cake: Once the cake is baked and slightly cooled, pierce the surface with a fork or skewer to allow the milk mixture to absorb efficiently. Slowly pour the tres leches milk mixture evenly over the cake. Cover and refrigerate for at least 2-3 hours, preferably overnight, to let the flavors meld and the cake become exceptionally moist.
- Prepare the Whipped Cream Topping: In a chilled bowl, whip 200 ml cold whipping cream with 1 tbsp icing sugar until soft peaks form. In a separate small saucepan, combine 130 g passion fruit pulp with 1 tbsp sugar and gently heat until the sugar dissolves. Let cool slightly.
- Assemble and Serve: Spread the whipped cream evenly over the soaked cake. Drizzle the passion fruit topping over the whipped cream for a fresh and tangy finish. Serve chilled and enjoy the vibrant, creamy flavors of this Passion Fruit Tres Leches cake.
Notes
- This Passion Tres Leches is wonderfully moist and flavorful, perfect for those who enjoy a tropical twist on a classic dessert.
- Using fresh passion fruit pulp enhances the cake’s tangy flavor, but passion fruit juice can be substituted if pulp is unavailable.
- Chilling the cake for several hours or overnight improves absorption and intensifies the flavors.
- For a stronger passion fruit taste, you can add extra pulp on top as garnish before serving.
Nutrition
- Serving Size: 1 slice (around 100 g)
- Calories: 350 kcal
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 110 mg
