If you’ve a
sweet tooth, then this French treat 'The Tres leches' must
have been on your mind too.
It comes in diversity of flavors, you name it. However, here is the basic milk
cake that can be altered to an extent one can imagine.
After an arduous search finally I got my hands on this perfect recipe for the Tres leches.
First few tests
turned out to be a nightmare but the relentless determination to overcome the
inadequacies eventually paid off.
What you really need to do for perfect bake is, to reflect on both success and failures constantly and equally.
The constituents in these puffy sponges, that usually go under the blankets of one milk after another, play a critical role.
They are the fewest in number though yet being calculative is prudent.
The measurement; Yes! You perceived it right, being precise in the measurement is the key. Dive in!
Ingredients
For the sponge
For the soaking milk
· 200g condensed milk
· 150g evaporated milk
· 4tbsp cream (or
milk)
Recipe
- Beat the egg yolks and sugar until pale and fluffy.
- Fold in the flour gradually and gently.
- Add milk and vanilla extract.
- Beat the egg whites and sugar until hard peaks.
- Add in the batter gradually.
- Grease only bottom of the pan with butter not the sides.
- Bake in a preheated oven at 175’’ 20-25 minutes or until skewer comes out clean.
- Turn off the oven and leave the cake inside for 20 minutes, keeping the door of oven open.
- Meanwhile mix the ingredients for soaking in a bowl.
- After the cake has rested poke holes in the cake all over and soak the cake with prepared mixture.
- Leave for at least 8 hours. For best results let it rest overnight.
- Whip the cream and lay it all over the soaked cake.
Tips: you can bring variations in fillings, frostings and décor.
Enjoy the French treat 'the Tres leches'.
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