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–+ servings
Recipe 572601d887

Mango Lassi Tres Leches Cake

A light and indulgent cake soaked in a delicious mix of three milks and mango, perfect for summer gatherings and impressing friends.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 4 hours
Course Dessert, Party
Cuisine Fusion, Mexican
Servings 12 servings
Calories 300 kcal

Ingredients
  

Sponge Cake Ingredients

  • 5 large Egg Yolks Adds richness and stability to the sponge.
  • ¾ cup Granulated Sugar Sweetens the cake and helps create a light, tender texture.
  • ½ tsp Salt Brightens everything.
  • ¼ tsp Vanilla Extract Adds depth and warmth to the flavor.
  • ½ cup Milk Whole milk gives the best mouthfeel, but lower-fat milks work.
  • 1.5 cups All-Purpose Flour The main structure of the cake.
  • ½ cup Cornstarch Lightens the sponge.
  • 1.5 tsp Baking Powder For a gentle lift.
  • 6 large Egg Whites Provides lift through aeration.
  • ¼ tsp Cream of Tartar Stabilizes egg whites.

Milk Soak Ingredients

  • 1.5 cups Mango Chunks Fresh when in season; use canned mango pulp if needed.
  • ½ cup Plain Yogurt Adds tang; use dairy-free yogurt for vegan.
  • 14 oz Sweetened Condensed Milk Moistens the cake.
  • 6 oz Evaporated Milk Contributes silkiness.

Topping

  • 2 cups Heavy Cream For a cloud-like topping.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch pan.
  • Separate the eggs carefully. Beat egg yolks with ¼ cup of sugar and vanilla until slightly paler.
  • In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.
  • Alternate mixing the dry ingredients and milk into the yolk mixture, starting and ending with dry ingredients.
  • Whip the egg whites with cream of tartar until soft peaks form, then add remaining sugar and beat to stiff peaks.
  • Fold the whipped egg whites into the yolk batter gently.
  • Pour batter into prepared pan and bake for 20-25 minutes, until a toothpick comes out with a few moist crumbs.

Soaking and Chilling

  • Cool the cake in the pan for 10-15 minutes, then poke holes in the top with a fork.
  • Puree mango chunks with yogurt, then mix with sweetened condensed milk and evaporated milk in a pitcher.
  • Slowly pour the milk mixture over the cake, allowing it to soak in.
  • Cover and refrigerate for at least 4 hours, preferably overnight.

Topping and Serving

  • Whip heavy cream with a tablespoon of sugar until soft peaks form, then spread it over the chilled cake.
  • Slice and serve cold, optionally topped with fresh mango chunks.

Notes

Chill leftovers for up to 4 days; the texture improves over time. If you over-soak, turn the cake into a trifle.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 6gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 25g
Keyword Cake, Easy Dessert, Mango, Summer Dessert, Tres Leches
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