Malted tea tres leches

Prep Cook Infuse Chill Serves Cost 20 min 25 min 20 min 2 hr+ 10-12

About 50p a head

For the sponge 6 large eggs, separated

200g caster sugar 25g malt extract 120g buttermilk 225g plain flour 1½ tsp baking powder

½ tsp fine salt

For the soak

450g evaporated milk

4 English breakfast tea bags

1 x 397g can condensed milk

15g malt extract 240g double cream

For the topping 300g double cream 25g caster sugar 6 malted milk biscuits

This take on the Latin American classic tres leches cake – “three milks”, because it’s soaked in evaporated and condensed milk, then mixed with cream – goes a step further with buttermilk, too, which helps make the sponge even lighter.

Heat the oven to 180C (160C fan)/ gas 4, and have ready a 33cm x 23cm baking tray, though, contrary to common practice, do not grease it.

Whisk the egg whites to stiff peaks, then gradually beat in 100g sugar to make a stable but soft meringue.

In a second bowl, whisk the egg yolks with the remaining sugar and the malt extract until pale, then beat in the buttermilk. Fold the egg yolk mixture into the meringue.

Sift the flour, baking powder and salt into a bowl, then fold them a third at a time into the egg mix, taking care not to knock out much air. Once you have a smooth batter, pour it into the baking tray and level off. Bake for 20-25 minutes, until a skewer comes out clean, then set aside to cool completely.

For the soak, put 300g evaporated milk in a pan with the tea bags.

Bring to a boil, then take off the heat and leave to infuse for 20 minutes. Strain the infused evaporated milk into a bowl, then weigh it. Add more evaporated milk to bring the total back up to 300g, stir in the condensed milk and malt extract, then mix in the double cream.

Stab the cooled cake repeatedly with a kebab skewer or chopstick, then pour the soak over the top. Cover, then chill in the fridge for two hours, though overnight is best.

To finish, put the cream and sugar in a bowl and whisk to soft, floppy peaks. Dollop the cream on top of the cake and spread it out evenly. Just before serving, bash the biscuits to crumbs and sprinkle all over the top of the cream.