Hazelnut Tres Leches Cake

Serves 4 (large slices)

Time 45 minutes plus refrigerating

Ingredients

Sponge

4 eggs

120g caster sugar

120g plain flour

1 tsp baking powder

1 tsp vanilla extract

Pinch of sea salt

Tres Leches Mixture

200ml sweetened condensed milk

150ml evaporated milk

100ml double cream

2 tbsp hazelnut spread

Topping

250ml thickened cream

1 tbsp icing sugar

2 tbsp hazelnut spread, warmed slightly

30g toasted hazelnuts, roughly chopped

Method

Preheat the oven to 170°C (fan) and line a 20 cm × 20 cm baking tin with baking paper.

In a bowl, beat the eggs, caster sugar and vanilla together for 3-4 minutes until pale and thick. Sift the flour, baking powder and salt over the top, then fold gently to combine without knocking out too much air. Pour into the prepared tin and bake for 20–25 minutes, or until a skewer inserted in the centre comes out clean.

Cool the sponge for 10 minutes, then pierce all over with a skewer or fork.

In a saucepan, whisk together the condensed milk, evaporated milk, double cream and hazelnut spread until smooth. Gently warm if needed to melt the hazelnut spread, but do not simmer. Slowly pour the mixture over the sponge, letting it soak in gradually. Cover and refrigerate for at least 4 hours, or overnight for best results.

Whip the cream and icing sugar together to soft peaks. Spread evenly over the soaked sponge. Drizzle the warmed hazelnut spread over the top in thin lines and swirl lightly with a knife. Sprinkle with toasted hazelnuts.

Serve chilled, sliced into generous squares.