Churro Tres Leches Cake
Carlos Lieja
As fluffy and moist as can be, there is no wonder why tres leches cake is so popular! Give a twist to this classic cake with this delicious recipe for churro tres leches cake frosted with dulce de leche and covered in crispy churros. Ideal for those with a sweet tooth, this mouthwatering dessert is the best way to sweeten your day.
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Ingredients
30
Portions
  • 4 cups water, for the churros
  • 1 teaspoon salt, for the churros
  • 1 tablespoon sugar, for the churros
  • 1 cinnamon stick, for the churros
  • 1 teaspoon nutmeg, for the churros
  • 2 tablespoons vanilla essence, for the churros
  • 3 1/2 cups flour, for the churros
  • some vegetable oil, for frying
  • 4 tablespoons cinnamon powder, for dusting the churros
  • 1 cup sugar, for dusting the churros
  • 1 cup dulce de leche, for filling the churros
  • 375 grams butter, for the sponge cake
  • 1 1/4 cups sugar, for the sponge cake
  • 1 cup condensed milk, for the sponge cake
  • 11 eggs, for the sponge cake
  • 1 1/2 cups flour, sifted, for the sponge cake
  • 2 teaspoons baking powder, for the sponge cake
  • 2 cups condensed milk, for the tres leches
  • 2 cups evaporated milk, for the tres leches
  • 2 cups whole milk, for the tres leches
  • 4 cups dulce de leche, for frosting the cake
Preparation
40 mins
50 mins
Easy
  • Preheat oven to 356 °F.
  • In a small pot over medium heat, bring water to a boil. Add salt, sugar, cinnamon stick, nutmeg, and vanilla essence. Remove cinnamon, add flour at once, and mix thoroughly until a thick batter is formed. Remove from heat and let cool.
  • Place batter into a piping bag with a star nozzle. Drop the batter drop into hot oil to form the churros. Fry for 3 minutes or until cooked through.
  • Drain in a paper towel-lined plate and coat in sugar. Using a wooden skewer, hollow out churros and fill with dulce de leche. Set aside.
  • For the sponge cake: Cream butter and sugar. Add condensed milk and eggs, one by one. Add a bit of sifted flour and baking powder. Mix until a homogenous mixture is obtained.
  • Divide batter into two pans, one larger than the other, and bake for 30 minutes or until cooked through. Let cool and unmold.
  • For the tres leches: Mix condensed milk, evaporated milk, and whole milk. Spoon mixture over the sponge cakes, refrigerate, and spoon mixture over again. Repeat until sponge cakes are moist.
  • For assembling the churro tres leches cake: Place the small sponge cake on top of the large one and frost with a thin layer of dulce de leche. Refrigerate.
  • Garnish churro tres leches cake by arranging churros all around the sponge cakes and tie a ribbon around.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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