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Tres Leches, Spanish for “three milks” this is a light and airy sponge cake soaked with a mixture of three kinds of milk. This version is a perfectly healthy and delicious alternative.

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Serves: 12
  • Prep Time: 30 Minutes
  • Cooking Time 20 minutes + 4 Hours cooling
Tes Leches

Tres Leches, Spanish for “three milks” this is a light and airy sponge cake soaked with a mixture of three kinds of milk. This version is a perfectly healthy and delicious alternative.

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Serves: 12
  • Prep Time: 30 Minutes
  • Cooking Time 20 minutes + 4 Hours cooling
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 100 g unsalted butter
  • 80 g greek yoghurt
  • 140 g Natvia (¾ cup)
  • 5 eggs
  • 180 g almond meal (1 ½ cups)
  • 1.5 tablespoons baking powder
  • 240 g buttermilk (1 cup)
  • 250 g evaporated milk (1 cup)
  • 250 g milk (1 cup)
  • 1 tablespoon vanilla bean paste
  • Icing:
  • 250 g cream cheese
  • 50 g Natvia, blitzed in the food processor (¼ cup)
  • 1/2 teaspoon vanilla bean paste
  • 1 tablespoon lemon juice
  • fresh raspberries

METHOD

  1. Preheat oven to 180C
  2. Beat the butter and greek yoghurt until pale. Add the Natvia and beat in. Beat in the eggs, 1 at a time. Add the almond meal and baking powder and stir to combine
  3. Spread into a greased and lined brownie tin. Bake for 15-20 minutes, until a skewer inserted comes out clean. Stand to cool.
  4. Prick holes in the cake using a skewer.
  5. Combine the milks and vanilla bean paste. Pour over the cake. Cover and refrigerate for 4 hours or overnight.
  6. Beat the cream cheese, Natvia, vanilla and lemon juice until light and creamy. Spread over the top of the cake and decorate with raspberries. Slice into squares and serve

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