Hello everyone we are back and today we bring you another
dessert recipe that is so simple and easy to make you’re gonna wanna thank me
by making it and sending it to me. Today we’re gonna make what I like to call a
very easy nontraditional tres leches cake.
So the word Tres Leches literally means three milks. It
traditionally uses a mix of evaporated milk, sweetened condensed milk and whole
milk, used to soak a light and airy vanilla sponge cake. It is very popular in
Mexico, Latin America and the US as well.
I don’t make it the traditional way so all you
traditionalists don’t come at me okay? What we need are really simple
ingredients it’s just the way we’re going to use them is going to be different.
So if I’m making this for just my family I’ll take the easy way out and use a
simple vanilla cake instead of making a vanilla sponge. And instead of
evaporated milk since it’s a bit more on the pricey side I’ll alternate it with
some dairy cream or even heavy cream. It just effects the overall sweetness of
the soak.
So I won’t be going into the recipe of the actual sponge
since you can easily find I (I would recommend using either Natashascooking.com
or Preppy Kitchen’s recipe since I’ve tried and tested them) but I will be
sharing some do’s and don’ts while making it and the different toppings you can
use.
The sponge cake:
So whenever you’re making the sponge of the cake make sure
you’re whipping your egg whites properly. A tip for separating your egg yolks
and whites is you can crack the egg and pour in your hand let the egg white
drip off, or use an empty bottle of water and squeeze it over the egg yolk.
This makes it go in the bottle.
Another very important tip is FOLD in your egg whites. This
makes the batter stay fluffy and aerated and make for an overall light cake.
HACK: If you
don’t feel like doing all this effort grab a box yellow cake mix and bake that.
Easy peezy.
The Soak:
It is time for drenching the cake in sweet milky goodness. The good thing about making this cake is you
can bake it and serve it on the same dish. One less dirty dish for you to
clean.
As soon as the cake is baked let it cool slightly and poke
holes in it with a skewer or a straw. Now that we’ve done that lets make the
three milk soak.
I would say if you want to go the traditional route you
should use the evaporated milk. But the cream also works fine as well if you
don’t want to spend a lot.
Take a ratio of 2 parts condensed milk 1 part cream and 1
part whole milk, which would usually be a whole can of condensed milk, 200 ml
of cream and 200 ml of milk. Mix all those together and soak your whole cake in
it. The soak should come up and pool at the top, don’t worry it’ll eventually
go down in a few hours.
Ideally I would recommend soaking it overnight so it gets
nice and chilled before serving. But a few hours in the freezer would be okay as
well.
Toppings:
Now comes my favorite part of all this. The Toppings.
So there is no question that you need to use whipped cream
to top up this delicious cake, but did you know this cake is so diverse that
you could use a whole variety of toppings on it?
I love to use any seasonal fruits that are available.
Strawberry and cherries go great with this. Another fruit I have used is mango,
it pairs really well the vanilla and whipped cream. Or if you don’t like fruit
eat it as it is. It’s your choice. The world is your oyster so go crazy with
it.
0 Comments