Tres leches (three milks)

Difficulty: 2/5

This dessert is everything that’s good: soft, moist and sweet. It goes great with fruit (I used strawberries, but it works as good with mango and canned peaches! It’s a fluffy cake that is then soaked in 3 types of dairy (hence the name) and is one of my favourites. I served it on a martini glass so you can see what’s underneath, but easily it can be done o plates or ramekins as well :).

Portions: 8-10, in a 31 x 20cm mould

Ingredients

For the cake:
– 3 eggs, divided
– 1/4 cup evaporated milk
– 1 cup sugar
– 1/2 tsp vanilla essence
– 1 cup flour
– 1 tbsp baking powder
– 1tsp salt

For the 3 milk soaking liquid:
– 1 cup evaporated milk
– 1 cup condensed milk
– 1 cup double cream

Optional:
– 100ml whipping or double cream + 20g sugar for decoration
– fruits

Procedure
1. Whisk the egg yolks with half the sugar (no need to measure it), until it becomes clearer in colour. Then add the milk and mix.
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2. Whisk by hand, or with a hand or static mixer, the egg whites until they form a peak, then add the rest of the sugar and mix until you get a firm peak.
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3. Mix 1/3 of the egg white roughly with the egg yolk and milk, just to homogenize a bit the textures. The rest add folding it gently with a spatula so the air is not nocked out of the egg whites you beat.
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4. Sieve the flour, salt and baking powder and add in two inclusions to your mix, folding carefully again. Then pour onto your mold.
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5. Mix the three milks, and leave them waiting for the cake. Bake at 165C for 20min or until you insert a knife in the middle and it comes out clean. Once it’s ready, pour the milks straight away, as the absorption is greatest when the cake’s hot.

6. Let it cool, and then put in the fridge. Ideally it will rest overnight to really soak up and distribute the milks within the cake. The colder, the better it tastes!

Serve pretty with whipped cream and fruits and enjoy :)!

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Published by

Chef Lorena

Hello! My name is Lorena Salinas and I’m a chef. I absolutely love to cook and eat. Discovering new techniques, styles and ways to apply it to things that I already know gets me really excited. I really look forward to seeing people cook my recipes or even make them better than I originally did. Welcome to my food world! For info and collaborations e-mail cravingsjournal@gmail.com

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