Recipe of Tres Leches dessert

As a cake or as a cake, we present you a delicious recipe for Tres Leches. How to make dessert Tres Leches, without a doubt an option to have for dessert and/or offer a homemade cake. This cake is bathed in the mixture of the three milks; evaporated, condensed and whole, although the latter in some recipes is replaced by cream. The cake is decorated with stable meringue, in this case we will use Italian meringue, it is also decorated with whipped cream or covered in chocolate. This cake is made in the style that Europeans call “trifle”, to refer to desserts submerged in liquids with a cream top, such as tiramisu from Italy

Servings 18

Preparation 40 min

Cooking 30 min

Calories 250 kcal

How to Make Tres Leches dessert

Instructions

Step 1

Preheat the oven to 180°C.

Step 2

For the cake we first separate the yolks from the whites (from the five eggs). In a bowl we place the egg whites and with the help of the electric mixer we beat at medium speed and gradually add the sugar. Whisk the egg whites to the point of snow. Then separately, beat the yolks to rubans. Once the rubans point is ready, add the yolks with the whites and continue to beat and finish adding all the sugar.

Step 3

We combine the baking powder and the flour, and with the help of a small one, in an enveloping way we add the pre-sifted powders (or if you want you can sift on the spot, to make sure that they won't make lumps in the mixture).

Step 4

Once all the flour has been added, gently and enveloping we continue mixing and rectify that there is no flour left in between.

Step 5

We have a refractory dish, to which we put the baking paper. Once the dish is ready, pour in the cake mix.

Step 6

Bake for 20 minutes, to verify that it is cooked, we can insert a stick and if it comes out dry it is because it is ready, otherwise leave it for a while longer, but always be careful so that it does not burn.

Step 7

While we are baking the cake, in a pot over medium heat, add the milk, and with a manual whisk we stir so that the mixture does not stick and does not rise suddenly. Once boiled, turn off the heat and let it rest.

Step 8

When the cake is ready (and without the baking paper) and cold, pour the liquid mixture into it. Let it rest so that it absorbs the mixture well.

Step 9

Separately, in a pot or pan, we combine 350 grams of sugar and 200 grams of water to make the syrup. With the help of a thermometer, we measure the temperature of the syrup, which should reach 117°C.

Step 10

While we let it warm up, separately in a bowl we whisk the 200 g of egg whites with 50 g of sugar to the point of snow with the electric mixer.

Step 11

Once the syrup is ready, without stopping whipping, add the egg whites in the form of a thread without it touching the bowl or the rods of the mixer.

Step 12

Once its volume has doubled and the bowl has cooled down, the meringue will be ready. Cover the bowl with alusa and let it cool in the refrigerator for half an hour before decorating.