Sea Salt and Lime Tres Leche
Happy Cinco de Mayo! This cake is what dreams are made of. The rich sponge cake is soaked in three milks and brightened up with the citrusy lime and a nice pinch of sea salt. It’s the match you didn’t know you needed. Finished off with fresh whipped cream and lime zest. It’s so creamy and delicious, I hope you give it a try!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 2 tsp. kosher salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 5 eggs
- 1 vanilla bean, seeds removed
- 1 lime zested
- 1 lime juiced
- 2 cups whole milk
- 1 (14 oz) can sweetened condensed milk
- 1 (12) oz can evaporated milk
- 1 1/2 cups heavy cream
- 3 tbsp. sugar
- 1/2 tsp. vanilla extract
- 1 tsp. lime zest
Directions
Preheat the oven to 350 degrees. Grease a 9×13 in pan.
In a medium mixing bowl, mix together the dry ingredients, flour, baking powder and salt. Set aside.
In a large stand mixer with a paddle attachment, Add the softened butter and sugar and mix until light and fluffy. Continue mixing adding in one egg at a time until they are all evenly mixed in. Slice the vanilla bean horizontally and scrape out all the seeds with the back of a knife, adding into the cake. Mix in the lime zest and juice.
Pour in the dry ingredients and mix until just combined, making sure to scrape down the sides.
Pour batter into the prepared baking dish and bake for about 30 minutes until a toothpick inserted comes out clean.
Meanwhile pour the whole milk, condensed milk and evaporated milk together in a small bowl, and whisk until combined.
When the cake is finished, while it’s still warm, use a fork and poke holes into the cake. Pour the milk mixture over the cake and let it all soak in. Cover and set in the fridge to cool for at least 2 hours, until all of the milk has absorbed.
To finish off the cake, in a small bowl make the whipped cream. Add the heavy cream, sugar, vanilla and lime zest. Mix with a hand mixer until stiff peaks form, spoon it onto the cake evenly. Garnish with more lime zest and mint if you wish. Enjoy!
Keep it in the fridge covered for at least 3-4 days.