Ferrero Tres Leches Cake

Ferrero Tres Leches Cake

1. Fluffy Chocolate Sponge Cake

Ingredients

7 medium eggs

250 g sugar

230 g all-purpose flour

30 g unsweetened cocoa powder

1 1/2 tsp baking powder

1 tbsp vanilla extract

Instructions

Preheat the oven to 180°C (350°F).

In a large bowl, beat the eggs and sugar on high speed for 8 to 10 minutes, until the mixture becomes thick, pale, and reaches the ribbon stage.

Add the vanilla extract and mix briefly.

Sift together the flour, cocoa powder, and baking powder.

Gently fold the dry ingredients into the egg mixture, being careful not to overmix so the batter stays airy.

Pour the batter into a greased 22 to 24 cm (8.5 to 9.5 inch) cake pan.

Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool completely, then slice it horizontally into 2 layers.

2. Chocolate Tres Leches Soak

Ingredients

250 ml table cream or light cream

1 can evaporated milk

500 ml whole milk

1/2 cup sweetened condensed milk

1 tbsp unsweetened cocoa powder

Instructions

Blend all the ingredients together until smooth and fully combined.

Refrigerate for 20 minutes to help the mixture absorb better into the cake.

3. Creamy Ferrero-Style Filling

Ingredients

200 g cream cheese, softened

350 ml sweetened whipped cream (Chantilly)

125 ml milk

1 1/2 tbsp unflavored gelatin powder

250 ml sweetened condensed milk

1/2 cup hazelnut spread, such as Nutella

4 Ferrero Rocher chocolates, crushed

Instructions

Sprinkle the gelatin over the milk and let it sit for 5 minutes to bloom.

Heat it briefly in the microwave until microwave until dissolved, but do not let it boil.

In a bowl, beat the cream cheese until smooth and creamy.

Add the sweetened condensed milk and hazelnut spread, and mix well.

Slowly pour in the warm gelatin mixture while stirring continuously.

Gently fold in the whipped cream using soft, sweeping motions.

Add the crushed Ferrero Rocher chocolates and fold them in carefully.

Result: The filling should be smooth, creamy, and firm enough to hold its shape, with a mousse-like texture.

4. Cake Assembly

Place the first sponge cake layer on your serving plate or cake board.

Generously soak it with the chocolate tres leches mixture, without making it overly wet.

Spread a thick layer of the Ferrero-style filling on top.

Place the second sponge cake layer over the filling.

Soak the top layer again with the tres leches mixture.

Cover the entire cake with a thin layer of cream to create a crumb coat.

Refrigerate for 30 to 40 minutes.

5. Ferrero-Style Frosting and Decoration

Frosting Ingredients

300 ml heavy whipping cream

2 to 3 tbsp hazelnut spread

Frosting Instructions

Whip the heavy cream with the hazelnut spread until stiff peaks form.

Chocolate Drip Ingredients

150 g chocolate

80 ml hot cream

Optional: chopped hazelnuts for extra Ferrero-style texture

Chocolate Drip Instructions

Pour the hot cream over the chocolate and let it sit for a minute.

Stir until smooth and glossy.

Let it cool slightly before using.

Decoration

Frost the chilled cake with the hazelnut whipped cream.

Apply the chocolate drip around the edges of the cake.

Pipe rosettes on top with the remaining cream.

Decorate with Ferrero Rocher chocolates.

6. Final Chilling

Refrigerate the cake for at least 6 hours, preferably overnight.

This resting time helps:

the tres leches mixture absorb properly

the filling set firmly

the cake slice neatly and beautifully

Expected Result

You should get:

a sponge cake that is moist but still sturdy

a creamy, mousse-like Ferrero filling

clean and defined layers

an elegant finish with chocolate drip and Ferrero chocolates