Tres Leches Castella

The email is not linked to customer's number.

You cannot impersonate the user.

The email belongs to a sales organisation than impersonator.

The email is not linked to customer's number.

An error has occurred. The caller and target are the same.

An error has occurred. The impersonator's account is locked.

Unexpected error occurred. Please contact support team to resolve this.

In a mixing bowl fitted with a whisk attachment, combine all ingredients except oil. Mix on low speed for 2 minutes.
Increase to high speed and mix for 6 minutes until light and airy.
Reduce to low speed, gradually add the oil, and continue mixing for another 2 minutes until fully incorporated.
Pour 702g of batter into a greased 12x16-inch jelly roll pan lined with parchment paper or a silicone mat.
Bake at 170°C (top heat) / 150°C (bottom heat) for 30 minutes, or until the cake is set and lightly golden.

Heat the cream until it reaches a gentle boil. Set aside to cool slightly before use.

Pipe a layer of coconut cream over the soaked cake. Slice and serve chilled for a rich, moist dessert experience.

Search