From the kitchen
Camel Milk Tres Leches-Style Cake
A soaked sponge cake reimagined with camel milk in place of one of the traditional three milks, lightening the overall dessert considerably.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 1.5 cups Camel Milk
- 1 cup Sweetened Condensed Milk
- 1/2 cup Evaporated Milk
- 1.5 cups All-Purpose Flour
- 1.5 tsp Baking Powder
- 5 Large Eggs, separated
- 1 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 1 cup Heavy Cream, whipped, for topping
Method
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish. Whisk together the flour and baking powder in a bowl.
- Whip the egg whites to stiff peaks. In a separate bowl, beat the egg yolks with the sugar and vanilla until pale and thick.
- Fold the flour mixture into the yolk mixture, then gently fold in the whipped egg whites. Pour into the prepared dish and bake for 25-30 minutes until golden and springy.
- Whisk together the camel milk, sweetened condensed milk, and evaporated milk. Once the cake has cooled slightly, poke holes all over the surface with a fork.
- Slowly pour the milk mixture over the cake, letting it soak in fully. Chill for at least 2 hours, then top with whipped cream before serving.
Kitchen note
Using camel milk as one of the three milks lightens the traditionally very rich soak, keeping the cake moist without becoming overly heavy or cloying.
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