It´s a great recipe for Christmas!
The Tres Leches Cake is a Latin American favorite dessert. It´s beautifully sweet, perfectly tender, and melts in your mouth. This cake is soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream, decorated with meringue.
I added a personal touch to this recipe by adding red fruits!
- 6 egg yolks
- 6 egg whites
- ½ cup sugar
- ¼ cup sugar for the egg whites
- 2 cups flour
- 2 teaspoons of baking powder
- 125 ml soy milk
- 200 ml condensed milk
- 250 ml evaporated milk
- 250 ml cream or cream
- 2 cups red fruits (blueberries, gooseberries and raspberries)
Beat the egg yolks with the sugar, programming 1 minute, speed 4, until doubled in volume, add the soy milk, and continue beating, at speed 4 for 30 seconds, until the mixture is foamy, then add the sifted flour with the yeast, then set for 1 minute at speed 4. Set aside.
Beat egg whites until stiff with ¼ sugar, set the butterfly in the clean glass and set for 6 minutes 3 ½ speed, add add this mixture to the previous cream.
Bake at 170º for approximately 40 minutes. Turn cake out and allow to cool.
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. If you want it to be sweeter you can add more condensed milk.
When cake is cool, pierce the surface with a fork several times. Spread over the surface of the cake.
- 1 1/2 cups Sugar
- 80 ml. Water
- 4 Egg whites
Combine sugar and water to boil for 8 minutes or until the temperature of the syrup reaches 120º
While we beat the egg whites until stiff, and when the syrup is ready, add it to the whites little by little. Once mixture is foamy, increase speed slightly and whisk to soft peaks.
Sprinkle the red fruits over the cake, then cover the cake with the meringue, and when it is well covered, we use the culinary torch to brown the meringue.
Spongy, juicy, sweet, moist and bitter. This cake has it all!! Yummy!!