Tres Leches Cake (Trilece, 3 Milk Cake)

 

A tres leches cake also known as pan tres leches (“three milks bread”), is a sponge cake or butter cake soaked in 3 kinds of milk: condensed milk, evaporated milk and heavy cream. That’s how it got it’s name – tres leches cake meaning 3 milks cake.
Ingredients:
 
Dough:
  • 6 eggs
  • 300 g sugar
  • 1 vanilla
  • 300 g flour
  • 1 baking powder
  • 300 g ready caramel
Milk dressing:
  • 1 liter of milk (3.5% fat)
  • 750 ml cream (unwhipped hopla)
  • 250 ml of coffee milk (10% fat)

 

Preparation:
  1. Beat egg whites with sugar until firm as whipped cream, add egg yolks one at a time and continue to mix to unite mixture.
  2. Add the flour together with baking powder and mix with a large spoon or wire.
  3. Pour the mixture in a pan coated with butter and flour (35x20x6).
  4. Place to bake in preheated oven at 200 C for the first 10 minutes, then reduce temperature to 180 C and bake for 20 minutes.
  5. Allow to cool (but not too much, it should be lukewarm). In a meanwhile mix all types of milk.
  6. Invert lukewarm cake on a towel and put half of mixed milk in the baking tray. Then put the inverted cake in the pan and pour over the remaining milk.
  7. Leave to soak milk around 2 hours. Then cut in cubes, cover with foil and put in the refrigerator for several hours to cool well.
  8. Top with liquid caramel.

If you want to prepare homemade caramel, there you go.

 
Ingredients:

  • 200 g sugar
  • 2 tablespoons water
  • 200 ml milk cream
  • 20 g butter
  • a pinch of salt

 
Preparation:

  1. Heat sugar and water on a medium heat until sugar is completely melted and caramelized. It’s very important not to add the other ingredients until sugar becomes reddish glassy and lump-free.
  2. Remove from heat and add butter. Stir, return to heat and add previously warmed cream and a pinch of salt. Mix well and leave to simmer on medium heat for about 5 minutes.
  3. Density and color of the caramel will depend on the length of cooking and the cooking temperature. If you cook it longer, you’ll get denser and darker caramel.

Enjoy!

 

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