Tres leches with crispy halloumi

5 eggs 125 g sugar 1 Pinch of salt 1 tsp vanilla extract 1 tsp baking powder 150 g self-raising flour

350 g whole milk (3.5%) 350 g evaporated milk (35%) 350 g sweetened condensed milk

200 g whipped cream 1 Pinch of cinnamon 5 tbsp grated halloumi, toasted

Preheat the oven to 180°C.

Beat the eggs with the sugar, salt, and vanilla until fluffy.

Add the flour and baking powder, and mix until combined.

Bake the batter in a lined baking tray for 25–30 minutes.

Meanwhile, in a bowl, mix all three types of milk.

Once the cake is out of the oven and still warm, carefully pour the milk mixture over it.

Let it soak and refrigerate for 2–3 hours.

Spread whipped cream over the top and sprinkle with a little cinnamon.

Just before serving, toast the grated halloumi in a non-stick pan until golden and sprinkle over the whipped cream.

Budget Recipes

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