What can I tell you about Tres Leches, as the name indicates its a Mexican cake that is soaked in 3 types of milk; evaporated, condensed and heavy cream.
The first time, I tried this cake it just blew my mind. It was so well soaked in the milks and yet so firm. I just had to learn her to make it. Its very simple once you understand what and how to make it special.
This cake is very popular in Central and South America, North America , and many parts of the Caribbean. The origins of the tres leches are disputed, however the idea for creating a cake soaked in a liquid is most likely of Medieval European origin, as similar cakes, such as British Trifle and rum cake, and Tiramisu from Italy, use this method. Recipes for soaked-cake desserts were seen in Mexico as early as the 19th century, likely a result of the large cross-cultural transfer which took place between Europe and the Americas.
This is a very simple yet very delicious cake and it can be served in many different ways ; as simple as you want or as fancy as you can imagine. Other than the 3 milks that are used to soak the sponge, you can add other flavors such as caramel or dulce de leche or coconut milk.
If you are to add any whipping cream and fresh fruits please ensure that the cake is consumed within 2 days; I don't have that problem in my house, not with this cake! I have done this cake so many times , each time differently its one of those cakes where it gives you so much room for imagination.
It is s advisable to use the sponge that has no butter or any fat, this results a very light cake, with many air bubbles(sponge cake). This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk.
Like any other cake I like this one in summer but you can prepare it anytime of the year and you don't have to add fruits; believe me its so delicious on its own.
Ingredients:
For (1) 9"pan or 9 x 13
01 Cup granulated sugar
05 Egg Yolks
05 Egg Whites
1/3 Cup milk
01 tsp vanilla
01 Cup All Purpose flour
1 1/2 tsp Baking Powder
For (2) 8" pan
1 1/2 Cups granulated sugar
08 Egg Yolks
08 Egg Whites
1/4 Cup milk
1 1/2 tsp vanilla
1 1/2 Cups All Purpose flour
2 tsp Baking Powder
For the 3 Milks
3/4 cups evaporated milk
3/4 cups sweetened condensed milk
3/4 cups heavy whipping cream or double cream
You can have more , I prefer to mix a little and add more when required rather than mixing a lot and I am left with a lot of leftover mixture of the 3 milks.
To make the cake:
1. Preheat the oven to 350 degrees F. Lightly grease and flour the pan and set it aside
2. In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add
the sugar gradually with the mixer running and peak to stiff peaks.
3. Add the egg yolks 1 at a time, beating well after the addition of each.
4. Sift together the flour and baking powder and add to the egg mixture and mix to
combine quickly you do not want to over whip it will deflate it.
5. Bake for 25-30 minutes, let it cool just enough to remove from the pan.
6. Remove the cake from the oven and while still warm, pour the cream mixture over it.
Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
No comments:
Post a Comment