Add a nostalgic bedtime drink to a traditional party cake and you have this Carrot and Horlicks Tres Leches Cake. Best enjoyed at bedtime
Serves 6-8
270g plain flour
2 tbsp baking powder
½ tsp ground cinnamon
½ tsp ground ginger
1 tsp fine salt
4 eggs, separated
240g caster sugar
240ml vegetable oil
2 tsp vanilla extract
240g carrots, peeled and finely grated
For the milk soak:
300ml whole milk
6 tbsp malted milk hot drink powder, such as Horlicks
340ml evaporated milk
397ml can of condensed milk
To decorate:
400ml double cream
2 tbsp whole milk 1 tbsp malted milk hot drink powder, such as Horlicks
40g icing sugar, sifted
Rainbow sprinkles (optional)
1 Preheat the oven to 190C/Fan 170C/ Gas 5. Meanwhile, grease and line a 24cm x 33cm baking tin.
2 Combine the flour, baking powder, spices and salt in a bowl and set aside. Beat the egg yolks and sugar in a separate bowl until thick and pale.
3 Add the oil and vanilla to the egg yolk mix and beat, then fold in the carrot, followed by the flour mixture making sure it’s really well combined – it will be thick.
4 In a separate bowl, whisk the egg whites to stiff peaks. Use a large metal spoon to fold a quarter of the whites at a time gently into the cake batter. Once well combined, pour the batter into the tin and bake for 40-45 mins.
5 Meanwhile, prepare the milk soak by gently heating the milk in a pan over a low heat until just steaming, then whisk in the malted milk powder. Remove from the heat and whisk in the evaporated milk and condensed milk. Pour into a jug and set aside.
6 Once baked, leave the cake to cool for 10 mins, then turn it out and remove the lining paper before returning it to the tin. Poke holes all over the surface, then pour enough of the milk mixture over the top to cover it. Let it sink in, then add more. Repeat until it’s all gone. Chill overnight.
7 At least 2 hrs before serving, whip the cream, milk, malted milk powder and icing sugar together. Spread over the cake in a thick layer and chill for 2 hrs to set. Decorate with sprinkles then cut into squares ready to serve.
Cook’s note: Try adjusting the spices – nutmeg and cardamom work well.
Taken from Good Time Cooking: Show stopping Menus For Easy Entertaining by
Rosie Mackean (Pavilion Books). Photography: Sam Harris
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