Tiramisu Tres Leches Cake

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Preheat the oven to 170 C Fan. Line and lightly grease a square baking dish (approx 22cm). Mix together milk and vinegar - set aside for 10 minutes to thicken and curdle to form a dairy free ‘buttermilk’. If you are using dairy ingredients, substitute this for dairy buttermilk. Once thickened pour into a large mixing bowl and then add in the remaining wet ingredients. Mix until combined - I use a hand whisk. Using a sieve, sift in the dry ingredients. Gently mix until JUST combined - there may be some small lumps but that is fine! Overmixing may cause the cake to be dense and not rise. Pour the batter into the tin and then bake for 30 - 35 mins - I find about 30 minutes is great but to test insert a knife into the centre and it should come out clean. The sponge should also spring back when touched in the centre. While the cake is cooling, prepare the milk sauce by whisking all the milk sauce ingredients into a bowl. Use as much coffee as you like, more for a stronger coffee flavour. Pierce the cake with a fork and then slowly pour 1/3 of the milk mixture over the entire cake. Let this soak in and then repeat with the rest of the milk until it will not absorb anymore. Cover the dish with plastic wrap and refrigerate for at least 3 hours to overnight. Make the creamy topping but whisking the ingredients together using an electric whisk. Spread this on top of the cake then cover with a dusting of cocoa powder.