Public recipe with member extras
Camel Milk Tres Leches-Style Cake
A soaked sponge cake reimagined with camel milk in place of one of the traditional three milks, lightening the overall dessert considerably.
Confections & Desserts · Celebration Desserts · Potluck Showstoppers
What you need
Ingredients
- 1.5 cups Camel Milk
- 1 cup Sweetened Condensed Milk
- 1/2 cup Evaporated Milk
- 1.5 cups All-Purpose Flour
- 1.5 tsp Baking Powder
- 5 Large Eggs, separated
- 1 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 1 cup Heavy Cream, whipped, for topping
Method
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish. Whisk together the flour and baking powder in a bowl.
- Whip the egg whites to stiff peaks. In a separate bowl, beat the egg yolks with the sugar and vanilla until pale and thick.
- Fold the flour mixture into the yolk mixture, then gently fold in the whipped egg whites. Pour into the prepared dish and bake for 25-30 minutes until golden and springy.
- Whisk together the camel milk, sweetened condensed milk, and evaporated milk. Once the cake has cooled slightly, poke holes all over the surface with a fork.
- Slowly pour the milk mixture over the cake, letting it soak in fully. Chill for at least 2 hours, then top with whipped cream before serving.
From The Arrogant Hippie Culinary Journal: Camel Milk Edition by Aunesty Janssen
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