Tres Leches (Three-Milk) Lime Bars

Method

For the cake base:

1. Preheat oven to 180 ̊C.
2. Grease a square or rectangular baking tin well.
3. Combine the flour, baking powder and salt together in a large mixing bowl, stir to mix.
4. Using a stand mixer with the whisk attachment, beat the egg yolks with half the sugar, creaming it until it becomes thick and voluminous.
5. Add the vanilla essence and milk and mix through.
6. Change the whisk attachment to the flat beater attachment.
7. On a low speed, gradually add the flour to the egg mixture until well combined.
8. In a separate clean bowl, beat the egg whites with the remaining sugar until soft peaks form and the mixture becomes shiny.
9. Fold the whipped egg whites through the flour batter along with the lime zest and juice.
10. Pour the batter into the greased baking tin.
11. Bake in the center of the oven for 40 minutes or until a cake tester comes out clean.

For the three-milk soak:

1. While the cake is baking prepare the milk mixture.
2. Combine the condensed milk, cream and evaporated milk in a pot and bring to gentle simmer, constantly stirring in a figure of eight to ensure it doesn’t burn. Simmer while stirring for 3 minutes.
3. Set aside until the cake is ready.
4. Remove the baked cake from the oven and allow to cool until just warm, then poke holes in the cake using a skewer.
5. Pour the three-milk mixture over the cake, ensuring you evenly soak the cake in the mixture.
6. Allow the cake to soak for at least 45 minutes before serving.

To serve:

1. Cut into cubes (using a flat spatula to lift the slices out of the baking tin), top with a dollop of whipped cream and garnish with the lime zest.

TIPS:

• You can make this a day in advance and just add the topping before serving.
• Use naartjies instead of limes for a South African twist.