Baking
Tres Leches Cake
Fluffy sponge cake soaked in three milks and topped with meringue.
Vegetarian
Ingredients
- 4 eggs
- 150 g of sugar
- 150 g of wheat flour
- 1 teaspoon of baking powder
- 1 can of condensed milk (397 g)
- 1 can of evaporated milk (370 g)
- 200 g of heavy cream
- 1 teaspoon of vanilla
- 200 g of whipping cream for decoration
Step-by-step
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- Place the butterfly on the blades, add the eggs and sugar and beat 5 min/37 degrees/speed 4.
- Beat another 5 min/speed 4 without temperature until the mixture doubles in volume.
- Remove the butterfly, add the flour with the baking powder and mix 15 sec/speed 3 with the spatula.
- Pour into a mold and bake at 180 degrees for 25 minutes until golden.
- Mix the condensed milk, evaporated milk, heavy cream and vanilla 20 sec/speed 4.
- Prick the warm sponge with a fork and soak with the three milks mixture little by little.
- Let it rest 3 hours in the fridge, decorate with whipped cream and serve well chilled.
Tips
- Prick the sponge well so it absorbs all the milk mixture.
- Let it rest several hours so it is juicy in every bite.
- Sprinkle cinnamon on top for an aromatic touch.
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