Description
A next-level fusion dessert combining fluffy matcha sponge cake soaked in tres leches milk, layered with fresh strawberries and cream—rich, earthy, and refreshingly sweet.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon matcha powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 eggs
- 3/4 cup sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 can (400ml) sweetened condensed milk
- 1/2 cup evaporated milk
- 1/2 cup heavy cream
- 1 cup fresh strawberries, sliced
- 1 cup whipped cream
Instructions
- Preheat oven to 180°C (350°F) and grease a baking dish.
- In a bowl, whisk flour, matcha powder, baking powder, and salt.
- In another bowl, beat eggs and sugar until light and fluffy.
- Add milk and vanilla extract, mixing well.
- Gently fold dry ingredients into the wet mixture.
- Pour batter into the baking dish and bake for 20-25 minutes until set.
- Let cake cool, then poke holes all over with a fork.
- Mix condensed milk, evaporated milk, and heavy cream.
- Slowly pour the milk mixture over the cake and let it soak.
- Refrigerate for at least 2 hours.
- Cut into portions and layer into cups with strawberries and whipped cream.
- Top with extra strawberries and cream before serving.
Notes
- Sift matcha to avoid lumps.
- Use good-quality matcha for vibrant color and flavor.
- Chill well for best texture and taste.
- Adjust sweetness by reducing condensed milk if desired.
- Serve cold for maximum flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Fusion