Cake (Tres leches)
6 servings
60 minutes
Tres Leches cake is a true gastronomic legend rooted in Latin American traditions. Its name translates to 'three milks,' reflecting the dessert's main feature: a delicate sponge soaked in a mixture of condensed milk, evaporated milk, and cream. The result is an airy, moist cake with an incredibly rich flavor that melts in your mouth. The sweetness of the condensed milk harmonizes with the light creamy texture, making each bite truly divine. This dessert is perfect for festive dinners and family celebrations and pairs wonderfully with a cup of strong coffee. Tres Leches is not just a cake; it embodies the comfort and warmth of home baking.
1
Preheat the oven to 190 degrees.
2
Separate the whites from the yolks. Whisk the yolks with 3 tablespoons of sugar until fully dissolved, whisk the whites with 1 tablespoon of sugar until soft peaks form.
- Chicken egg: 4 pieces
- Sugar: 4 tablespoons
- Sugar: 4 tablespoons
3
Gently mix both masses, add flour, and mix carefully again.
- Wheat flour: 3 tablespoons
4
Place the dough in a greased and floured pan (preferably a springform) and bake for about 35 minutes.
- Chicken egg: 4 pieces
- Wheat flour: 3 tablespoons
5
Mix cream, condensed milk, and melted milk, and soak the still hot sponge cake, previously pricked with a fork, in the resulting mixture.
- Condensed milk: 150 g
- Cream 20% fat: 150 ml
- Baked (scalded) milk: 150 ml
6
Put it in the fridge for 2-3 hours, or better overnight.
7
The finished cake can be decorated with whipped cream or meringue.
- Cream 20% fat: 150 ml
