A tres leches cake is traditionally a light sponge soaked in a mixture of three milks, evaporated milk, condensed milk, and heavy cream, creating a cake that is extraordinarily moist without being dense. Adding matcha to the batter transforms this classic into something distinctive: the earthy, slightly sweet matcha flavour plays beautifully against the rich, sweet milk soak, and the green colour of the sponge against the white topping is visually striking.
Why matcha suits tres leches
The milk soak in a tres leches
cake is intensely sweet and rich. Matcha's natural bitterness and earthy
character are exactly what this richness needs as a counterpoint. Where a plain
tres leches can feel one-dimensionally sweet, the matcha version has a
complexity that makes it more interesting to eat. The combination is well
established in fusion baking and has been popular in cafes across Asia and
increasingly globally.
Sponge ingredients
•
4 large eggs, separated
•
150 grams sugar
•
120 ml milk
•
1 teaspoon vanilla extract
•
150 grams plain flour
•
2 teaspoons matcha powder
•
1 and a half teaspoons baking powder
•
A pinch of salt
Milk soak ingredients
•
200 ml evaporated milk
•
200 ml sweetened condensed milk
•
200 ml heavy cream
Method for the sponge
Preheat the oven to 175 degrees
Celsius. Grease and flour a 23 by 33 centimetre baking tin. Beat the egg yolks
with the sugar until pale and thick, about three minutes. Add the milk and
vanilla and stir to combine. Sift together the flour, matcha, baking powder,
and salt and fold into the egg yolk mixture. In a separate clean bowl, beat the
egg whites to stiff peaks. Fold the egg whites into the batter in three
additions, working gently to keep as much air in the mixture as possible. Pour
into the prepared tin and bake for 25 to 30 minutes until the sponge springs
back when pressed. Let it cool completely in the tin.
Soaking the cake
Once the sponge is completely
cool, use a skewer or fork to poke holes all over the surface, creating
channels for the milk soak to penetrate. Combine the three milks in a jug and
stir well. Pour the mixture slowly over the sponge, pausing to allow it to
absorb before adding more. The cake will seem very wet. Cover and refrigerate
for at least four hours or overnight. The milk soak will be absorbed into the
sponge, transforming its texture completely.
Topping and serving
Whip 300 ml of heavy cream with
a tablespoon of sugar and a drop of vanilla to soft peaks. Spread or pipe it
over the soaked cake. Dust generously with matcha powder. Slice and serve cold
directly from the refrigerator.
Common questions
Can I use a smaller tin? Yes. A smaller tin makes a thicker sponge
that takes longer to soak and slightly longer to bake. Add five minutes to the
bake time and allow extra soaking time.
How long does this cake keep? Covered in the refrigerator for up to three
days. The texture is actually better on the second day after the soak has had
time to fully penetrate.
Can I substitute the heavy
cream in the soak? Yes. Whole milk
can replace the heavy cream in the soak for a lighter result. The cake will
still be very moist but slightly less rich.
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