Eggless Mango Phalsa Tres Leches Cake
If you love dairy as much as we do, then you are going to love my tropical take on the Mexican Tres Leches Cake. A simple, one bowl sponge makes the base for this cake, a recipe I've developed over time and use often. Mangoes and phalsas, the quintessential Indian summer berry, make this super easy Eggless Mango Phalsa Tres Leches Cake a real treat!
Equipment
- Oven
- Electric hand beater
- Trifle serving bowls
- 2 X 5" baking dishes
- Large bowls whisk
- Skewer
- Knife
- spatula
Ingredients
Eggless sponge cake
- Wet mix
- 220 g buttermilk
- 60 g cup oil
- 130 g sugar
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
- 180 g all-purpose flour
Tres leches milk
- 75 ml coconut milk
- 35 ml milk
- 35 ml condensed milk
Cream topping
- 250 ml cream chilled
- 2 tbsp icing sugar
Filling/Topping
- 2 mangoes diced
- 100 g phalsa berries or blueberries, strawberries, raspberries etc.
- Fresh mint rose petals to garnish
Instructions
Eggless sponge cake
- Preheat the oven to 180C. Lightly grease 2 X 5" baking tins / 5" Borosil flat bowls.
- In a large bowl, whisk together the buttermilk, oil, sugar and vanilla extract well. Add the apple cider vinegar, baking powder, baking soda and salt and whisk again. Leave to stand for 5 minutes until bubbly.
- Now sift over the plain flour and whisk in to mix.
- Divide the batter between the prepared baking dishes, approximately 290g each.
- Tap the dishes gently on the counter, then bake for 25-30 minutes until light golden brown and the tester comes out clean.Remove to rack, demold after 10-15 minutes, then cool completely.
- Place in a trifle/serving dish bowl. Poke holes through the cake, then divide the milk mixture and pour over each cake.
- Leave for a couple of hours or better overnight to soak the milk. Scatter over the soaked cake with diced mango and berries. Top with the whipped cream, mangoes and berries. Garnish with fresh mint and rose petals.
Tres leches milk/three milk mixture
- Whisk together to mix.
Cream topping
- Whip the cream to medium soft peaks, then whip in the sugar.