Hazelnut Tres Leches Cake

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Soft, rich, and completely indulgent, this Hazelnut Tres Leches Cake takes the classic dessert to another level. Light sponge cake is soaked in a creamy three-milk mixture with nutty hazelnut flavor running through every bite, making it extra moist and melt-in-your-mouth delicious.

Ingredients

Sponge

• 4 eggs
• 120g caster sugar
• 120g plain flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• Pinch of sea salt

Tres Leches Mixture

• 200ml sweetened condensed milk
• 150ml evaporated milk
• 100ml double cream
• 2 tbsp hazelnut spread

Topping

• 250ml thickened cream
• 1 tbsp icing sugar
• 2 tbsp hazelnut spread, warmed slightly
• 30g toasted hazelnuts, roughly chopped

Method

1. Preheat the oven to 170°C (fan) and line a 20 cm × 20 cm baking tin with baking paper.In a bowl, beat the eggs, caster sugar and vanilla together for 3-4 minutes until pale and thick. Sift the flour, baking powder and salt over the top, then fold gently to combine without knocking out too much air. Pour into the prepared tin and bake for 20–25 minutes, or until a skewer inserted in the centre comes out clean.
2. Cool the sponge for 10 minutes, then pierce all over with a skewer or fork.
3. In a saucepan, whisk together the condensed milk, evaporated milk, double cream and hazelnut spread until smooth. Gently warm if needed to melt the hazelnut spread, but do not simmer. Slowly pour the mixture over the sponge, letting it soak in gradually. Cover and refrigerate for at least 4 hours, or overnight for best results.
4. Whip the cream and icing sugar together to soft peaks. Spread evenly over the soaked sponge. Drizzle the warmed hazelnut spread over the top in thin lines and swirl lightly with a knife. Sprinkle with toasted hazelnuts.
5. Serve chilled, sliced into generous squares.