Description
This Passion Fruit Tres Leches Cake is a delightful twist on the classic Latin American dessert, featuring a light sponge cake soaked in a luscious mixture of three milks infused with tropical passion fruit. The cake is incredibly moist, fruity, and topped with rich passion fruit whipped cream, making it a perfect dessert for any occasion.
Ingredients
Scale
Cake
- 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
Passion Fruit Whipped Cream Topping
- 200 ml cold whipping cream
- 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 and 190 g sugar together until light, fluffy, and pale. This usually takes about 5–7 minutes. In a separate bowl, sift together the 130 g all-purpose flour, 1 tsp baking powder, and 1 tsp salt. Gradually incorporate the dry ingredients into the egg mixture, folding gently to avoid deflating the batter. Add 50 g evaporated milk, 1/2 tsp vanilla extract, and 250 g passion fruit pulp or juice, mixing carefully until fully combined.
- Bake the Cake: Preheat your oven to 175°C (350°F). Pour the batter into a greased 20×30 cm (8×12 inch) baking pan. Bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely in the pan.
- Prepare the Milk Mixture: In a mixing bowl, combine 255 g evaporated milk, 280 g condensed milk, and 210 g whipping cream. Stir thoroughly to create the characteristic tres leches milk mixture.
- Soak the Cake: Once the cake has cooled, poke holes all over the surface using a fork or skewer. Slowly pour the tres leches milk mixture evenly over the cake, allowing it to soak in and make the cake extremely moist and flavorful. Refrigerate the cake for at least 2 hours or overnight for best absorption.
- Make Passion Fruit Whipped Cream: In a chilled bowl, whip 200 ml cold whipping cream with 1 tbsp icing sugar until soft peaks form. In a separate small saucepan, gently heat 130 g passion fruit pulp with 1 tbsp sugar until sugar dissolves, then allow to cool. Fold the cooled passion fruit mixture into the whipped cream gently to combine.
- Assemble and Serve: Spread the passion fruit whipped cream evenly over the soaked cake. Refrigerate until ready to serve. This cake is best served chilled.
Notes
- This Passion Tres Leches is wonderfully moist, bursting with tropical passion fruit flavor and creamy milk richness.
- The cake can be made a day ahead to allow flavors to meld perfectly.
- Adjust sugar in the whipped cream topping to taste if your passion fruit is very tart.
- Use fresh passion fruit pulp or high-quality juice for best flavor.
- Ensure eggs and other ingredients are at room temperature for a lighter cake texture.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of the cake)
- Calories: 370 kcal
- Sugar: 45 g
- Sodium: 150 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 52 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 110 mg
