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Tres Leches Cake Jars

Tres Leches Cake Jar

Tres Leches Cake Jars

Makes 8 jars
Recipe supplied by SASKO

500g Packet SASKO Quick Treats Vanilla Muffin Mix
140 ml Vegetable oil
120 ml Milk
2 Extra large eggs

Topping:
Zest of 1 lemon
250ml Condensed milk 
250ml Evaporated milk
250ml Cream

To serve:
250ml Cream
250g Strawberries (washed) 


Preheat the oven to 180C and grease and line a 30cm by 25cm rectangular cake tin.
Pour the SASKO Quick Treats Vanilla Muffin Mix into a bowl and add the oil, milk and eggs as per the packet instructions.
Pour the muffin batter into the cake tin and bake in the oven for 20 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool.
To make the Tres Leches: whisk the condensed milk, evaporated milk and cream together.
Once the cake has cooled completely, use a cookie cutter with the same circumference as the opening of the jars and cut out 16 circles of cake.
Push a circle of cake gently into the bottom of each jar, sprinkle over a little zest and pour over 45ml of Tres Leches.
Top with a second circle, sprinkle with a little more zest and pour another 45ml of Tres Leches over the cakes. Screw on the caps and refrigerate for at least 2 hours or up to 24 hours before serving. 
To serve: whip the remaining cream and slice up the strawberries. Spoon a dollop of whipped cream into each cake jar and top with sliced strawberries.

Tip 1: You could use any kind of berry or fruit: blueberries, raspberries, mango, granadilla pulp etc.
Tip 2: If you want to make a chocolate version you could use a packet of SASKO Quick Treats Chocolate Muffin Mix instead of Vanilla and use chocolate chips instead of lemon zest.

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