Churchill Tres Leches Cake
Churchill Tres Leches Cake is a Costa Rican-inspired dessert that combines a soft sponge cake soaked in three milks with the iconic flavors of Puntarenas’ famous Churchill granizado. Topped with whipped cream, red syrup, powdered milk, and vanilla ice cream, every bite is creamy, refreshing, and full of Costa Rican nostalgia.
Equipment
- 9×13-inch baking pan
- 2 large mixing bowls
- Electric hand mixer
- Whisk
- Measuring cups and spoons
Ingredients
Ingredients for the Sponge Cake
- 5 eggs
- 1 teaspoon vanilla extract 10 milliliters
- 1 cup sugar 220 grams
- ½ teaspoon salt 4 grams
- 1 cup all-purpose flour 160 grams
- 1 teaspoon baking powder 5 grams
- ½ cup whole milk 125 milliliters
Ingredients for the Milk Mixture
- ½ can sweetened condensed milk 7 ounce
- 1 cup powdered milk 250 grams
- 1 can evaporated milk 354 milliliters
- 1 cup Kola syrup 250 milliliters
- 1½ cups whole milk 375 milliliters
Ingredients for the Chantilly Cream and Decoration
- 2 cups heavy whipping cream 500 milliliters
- ¼ cup granulated sugar 55 grams
- Maraschino cherries or fresh strawberries
- Ice cream of your choice
Instructions
- Preheat the oven to 350°F (175°C) and grease the baking dish. Separate the eggs, placing the yolks in a large mixing bowl and the whites in a smaller bowl.
- Break up the yolks, then add the vanilla extract, salt, and sugar. Pour in the milk and continue mixing until everything is evenly incorporated. Add the all-purpose flour all at once. Continue mixing until the batter looks smooth and homogeneous, then set it aside.
- Beat the egg whites at low speed for 45 to 60 seconds. Once small bubbles begin to form, increase the speed and continue beating for approximately 5 to 7 minutes. The egg whites are ready when they look thick and airy and visible waves begin to form across the surface.
- Add the baking powder to the cake batter. Then add half of the whipped egg whites and fold slowly until partially incorporated. The mixture does not need to look completely uniform yet.
- Add the remaining whipped egg whites. Fold gently by cutting through the center and turning the batter until everything is evenly combined, being careful not to deflate the egg whites.
- Pour the batter into the prepared baking dish and spread it evenly. Bake for approximately 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely. In the meantime prepare the 3 milks mixture.
- Combine the powdered milk and kola syrup, stirring until the powdered milk begins to dissolve. Add half of the condensed milk, then gradually pour in the evaporated milk while continuing to mix.
- Pour the regular milk into the mixture and stir until everything is completely combined. Taste and adjust the kola syrup or powdered milk to your preference. Strain the mixture if any lumps remain.
- Once the cake has cooled completely, loosen the edges with a fork. Make holes across the entire surface so the milk mixture can penetrate the sponge.
- Spoon the milk mixture over the cake in stages, allowing it to absorb between additions. Refrigerate for at least 4 hours so the sponge can absorb the liquid and the flavors can concentrate. Make sure the cake is completely chilled before decorating it.
Video
Notes
- Fold the whipped egg whites into the batter gently and in two additions. Overmixing can remove the air and produce a denser sponge.
- The flavor and color of kola syrup can vary by brand. Add more gradually if you want a stronger flavor or deeper pink color.
- Taste the Churchill milk mixture before pouring it over the cake. Adjust the kola syrup or powdered milk according to your preference, and strain it if any lumps remain.
- Add the milk mixture gradually, allowing the cake to absorb it between additions instead of pouring everything at once.