Ingredients
For Lavander Berry Sponge Base:
SwissBake® Egg-Free Lavender Berry Cake Mix – 1000 g
Water – 550 g
Vegetable Oil – 100 g
For Tres Leches Soak:
Sweetened Condensed Milk – 250 g
Evaporated Milk – 300 g
Fresh Cream (35%) – 200 g
For Topping:
Whipping Cream – 250 g
Fresh Berries – as required
Berry Compote – as required
Edible Lavender Petals / Lavender Sugar – optional
Method
Prepare the Sponge Base: In a mixing bowl, combine the cake mix and water. Mix at slow speed for 1 minute using a whisk, scrape the bowl, then mix at high speed for 3 minutes. Add oil and mix at slow speed for 1 minute. Pour into a greased 10x12" tray and bake at 160°C for 25–30 minutes. Cool completely.
Tres Leches Soak: Mix condensed milk, evaporated milk, and cream. Poke holes into the cooled sponge and pour soak evenly. Refrigerate for 3–4 hours or overnight.
Final Assembly: Whip cream to stiff peaks and spread over the soaked cake. Top with fresh berries and berry compote. Garnish with lavender petals, micro herbs, or lavender sugar. Serve chilled.
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