Time 1 hour 15 minutes mins
Difficulty Medium

Tres Leches Soji Cake by Naliyani Uma

Impress your family & friends with Naliyani Uma’s super-easy recipe to create a decadent, moist Tres Leches Soji Cake using Jungle Taystee Wheat.
  • 1 cup of Taystee Wheat
  • 1 cup of self-rising flour
  • 1 cup of desiccated coconut
  • 3 eggs
  • 1 cup of sugar
  • 4 tbs of margarine
  • ½ tsp vanilla essence
  • ½ tsp egg yellow food colouring
  • ¼ tsp cardamom powder
  • 1 cup of milk to combine n mix ingredients
  • 1 can evaporated milk
  • 1 can sweetened condensed milk
  • 250ml fresh cream
  1. Melt butter, add sugar and eggs, whisk until creamy.
  2. Add the flour, coconut, Taystee Wheat, and mix well.
  3. Add your vanilla essence, egg yellow, cardamom and stir well until the mixture is thick and creamy.
  4. Lastly, add the milk gradually to combine all ingredients.
  5. Spray baking pan with non-stick and line with waxing paper.
  6. Pour mixture into the baking pan and sprinkle coloured almonds on top.
  7. Bake at 160 degrees Celsius for 25-30 minutes until baked.
  8. Allow cake to cool for 15min.
  9. Combine condensed milk, evaporated milk and ¼ cup fresh cream in a small bowl.
  10. Pierce cake surface with fork several times. Slowly drizzle mixture leaving 1 cup aside of the milk mixture.
  11. Allow the cake to absorb milk mixture for 30 mins.
  12. Whip fresh cream with 3 tablespoons sugar until thick and is ready to pipe on cake.
  13. Decorate with almonds and pistachio.

Product used

Wheat Semolina

Taystee Wheat Semolina

Taystee Wheat

See Product