Tres leches cake
Preppy Kitchen · ♥ 42.9K likes · 2.3M views · 9 min video
Read about soaked and syrup cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- butter
Heat the oven to 350F and butter a 9 by 13 inch baking pan.
- 240 g all-purpose flour
- ½ tsp salt
- ¾ tsp baking powder
Whisk the flour, salt and baking powder in a bowl.
- 5 whole eggs
Separate the five eggs, whites into a large bowl and yolks into a medium bowl.
Why it is a sponge with no butter
- ¼ cup sugar
Beat the whites on high until foamy and doubled, about a minute; sprinkle in a quarter cup of sugar slowly and beat on high to stiff peaks, about three minutes.
- 1 cup sugar
- 120 ml milk
- 2 tsp vanilla
Beat the remaining cup of sugar into the yolks until pale, thick and fluffy; add the milk and vanilla.
Yolks, milk and vanilla
Pour the yolk mixture into the dry mixture and fold until just combined without overmixing.
Pour into the pan, level with a spatula, and bake 25 to 30 minutes until a toothpick in the centre comes out clean.
- 1 can evaporated milk
- ⅔ cup whole milk
- 1 can sweetened condensed milk
Whisk the evaporated milk, whole milk and sweetened condensed milk until uniform with no swirls.
When the cake is warm but not hot, poke holes all over with a fork, pour the milks over, cover and chill an hour.
Poking and soaking the cake
- 2 cup heavy cream
- 2 tbsp powdered sugar
Whip the cold heavy cream with the powdered sugar in a cold bowl, low then higher, and finish by hand to firm peaks without curdling.
- strawberries
Spread a thick layer of whipped cream over the soaked cake and top with a fan of sliced strawberries.