Berry Leches Layer Cake (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
1¾ cups (350g) white sugar
02 -
12 tablespoons (171g) softened unsalted butter
03 -
4 teaspoons baking powder
04 -
2 tablespoons (15g) cornstarch powder
05 -
1 cup (240mL) heavy cream, room temp
06 -
6 egg whites, room temperature
07 -
2 cups (240g) plain flour
08 -
1 teaspoon salt
09 -
2½ teaspoons vanilla extract
→ Whipped Topping
10 -
1½ cups (300mL) cold heavy cream
11 -
1 teaspoon vanilla essence
12 -
1½ tablespoons (20g) sugar
→ Fruits
13 -
¾ cup (85g) blackberries
14 -
½ cup (57g) raspberries
15 -
¾ cup (85g) blueberries
16 -
½ cup (113g) sliced strawberries
→ Milk Syrup
17 -
8 oz (240mL) evaporated milk
18 -
¼ cup (60mL) heavy cream
19 -
8 oz (227g) condensed milk
# Instructions:
01 -
Warm oven to 350°F (177°C). Coat two round pans with butter and a dusting of flour. Mash butter into dry mix until crumbly. Stir wet ingredients in another bowl. Combine both until smooth.
02 -
Pour batter evenly into pans. Bake for 28-32 minutes until a toothpick comes out clean. Let cool completely before removing.
03 -
Mix sugar, cream, and vanilla until it’s fluffy and firm. Put aside for later.
04 -
Toss all berries together gently. Stir in 1 cup of whipped cream to coat them lightly.
05 -
Stir together heavy cream, sweetened condensed milk, and evaporated milk until blended.
06 -
Soak each cake layer with the milk mixture. Spread berry mix on top, then layer with whipped cream. Chill for a few hours before slicing.
# Notes:
01 -
Let ingredients warm to room temperature first.
02 -
Store in freezer for up to three months.
03 -
Tastes best within 48 hours.