Light Tres Leches Cake

📝 Ingredients

• 4 eggs
• 130 g caster sugar (100 g for the sponge, 30 g for the milks)
• 100 g plain flour
• 1 tsp baking powder
• 1 pinch of salt
• 250 ml semi-skimmed milk
• 200 g full-fat evaporated milk
• 100 ml coconut milk
• 400 g plain 0% skyr
• 2 tsp vanilla extract (1 for the sponge, 1 for the skyr)
• 2 tbsp honey
• 1 tsp ground cinnamon

🍴 Utensils

• 20 × 30 cm baking dish
• 2 large mixing bowls
• Electric hand mixer
• Silicone spatula
• Jug
• Fork

📖 Steps

1. Preheat the oven to 180 °C. Line a 20 × 30 cm baking dish with baking paper, leaving it overhanging the sides. Separate the egg whites from the yolks into two large mixing bowls, making sure there is not the slightest trace of yolk in the whites.
2. Whisk the yolks with 100 g sugar and 1 tsp vanilla extract for 3 min, until the mixture turns pale and doubles in volume. Add the flour and baking powder, then mix just enough to combine: the batter is thick, which is normal.
3. Whisk the egg whites with the pinch of salt using an electric mixer, first on medium speed then on high, until they form stiff peaks. Fold a third of the whites into the batter to loosen it, then gently fold in the rest with a silicone spatula.
4. Pour the batter into the dish, smooth the top and bake for 20 to 25 min, until golden on top and a knife inserted in the centre comes out clean. Leave to cool in the dish for 15 min: the sponge should be warm, not hot, so it can soak up the milk without falling apart.
5. While it bakes, whisk the semi-skimmed milk, evaporated milk, coconut milk and remaining 30 g sugar in a jug until the sugar has completely dissolved (about 1 min). Chill until needed.
6. Prick the whole surface of the warm sponge with a fork every 1 to 2 cm, right down to the bottom. Pour the milk mixture over slowly in several goes, paying particular attention to the edges, and wait 1 to 2 min between each addition so the cake can absorb it.
7. Cover with cling film and chill for at least 4 h, ideally overnight: the cake should have soaked up almost all the liquid and be cold and meltingly soft in the middle. If there's a little milk left at the bottom, that's normal: serve it with the cake.
8. When ready to serve, whisk the skyr with the honey and the remaining vanilla extract until very smooth. Spread it over the cold cake with a silicone spatula, dust with cinnamon and cut into 8 pieces directly in the dish.