Tres Leche Cake

This cake is popular in most parts of Latin America and is a wonderfully light cake soaked with a caramel moistness. ‘Leche’ means milk in Spanish and the three milks of this cake are condensed, evaporated and full-fat. Here I have replaced the full-fat milk with double cream for extra richness. This cake is best when left overnight before serving to ensure all the milk and cream have been absorbed.