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EASY TRES LECHES CAKE

EASY TRES LECHES CAKE

    _ Ingredients

    1 1/2 teaspoon baking powder

    1 cup (5oz/142g) all-purpose flour

    5 large eggs , at room temperature, separated

    1/4 teaspoon salt

    1/3 cup (2 1/2floz/75ml) whole milk

    1 cup (8oz/225g) sugar, divided

    12 oz can evaporated milk

    1 teaspoon vanilla

    1/4 cup (2floz/60ml) whole milk

    14 oz can sweetened condensed milk

    For the whipped topping:

    ground cinnamon , for dusting

    1 1/2 cups (12floz/340ml) heavy whipping cream


    _ Instructions

    Preheat the oven to 350°F (180°C) then grease a 9x13 inch cake pan.

    In a medium bowl combine flour, baking powder, and salt. Set aside.

    Separate the eggs yolk and whites into two separate bowls.

    Using a stand mixer or electric hand mixer whisk the egg yolks on

    high speed. Slowly stream in 3/4 cup sugar to the bowl with the egg

    yolks. Whip until thick and pale in color.

    Continue whipping and add the 1/3 cup milk and vanilla.

    Next, add in the dry ingredients and gently mix until just combined.

    Don't over-mix as it can toughen the cake. Transfer mix to a clean

    bowl and wash out the mixing bowl.


    Back on the stand mixer, fitted with a whisk, beat the egg whites on

    high speed until light and foamy. Gradually add the remaining 1/4 cup

    of sugar as you mix and continue beating until stiff peaks.

    Remove from the mixer and gently fold the egg whites into the egg

    yolk batter until just combined.

    Pour the batter into the prepared baking pan. Bake for 35 to 40

    minutes, or until a toothpick inserted in the center of the cake comes

    out clean. Remove from the oven and set aside.

    Combine the evaporated milk, sweetened condensed milk, and whole

    milk in a jug.

    Once the cake has cooled slightly use a toothpick to poke holes all

    over the top of the cake. Slowly pour the milk mixture over the top of

    the cake, making sure to pour near the edges and all around. I do this

    in two stages until it's all soaked up.

    Refrigerate the cake for at least 1 hour but preferably overnight to

    allow it to soak up the milk.

    When ready to serve, whip the heavy cream to stiff peaks. Smooth the

    whipped cream over the top of the cake. Sprinkle cinnamon on top

    and enjoy!

    This cake will keep covered in the refrigerator for up to 3 days.

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