Recipe: Tres leches or Three Milks Cake step by step with pictures | Handy.Recipes

Tres leches or Three Milks Cake

Cooked cake tres leches or three milks

Nutritional Value

This pie is Mexican, but Nicaragua and Venezuela also claim authorship. The essence of the cake is a simple sponge cake which becomes very moist after it is soaked in a mixture of three types of milk - evaporated, concentrated and cream. Over time, the composition of the soaking changed - instead of the usual condensed milk used boiled, coconut milk, ghee milk replaced concentrated milk, and sometimes even four kinds of milk were mixed - condensed milk, boiled condensed milk, cream and concentrated milk. In general, there is a lot to choose from, the main thing is to have a biscuit "wet" - This is the highlight of the cake. The top of the cake is decorated with whipped cream, meringue, icing, or fresh berries, which, by the way, are in very good harmony with the delicate sponge cake. You're gonna love this pie.. "wet" However, I would double the amount of moist cake - it would be much more delicious. I advise you to try it, it is very delicious!

Author of the recipe

Ingredients for pie "tres leches" or "three milks":


  • Chicken egg - 4 pcs
  • Wheat flour / Flour - 2/3 glass
  • Starch (corn, you can replace with flour) - 1/3 glass
  • Sugar - 250 g
  • Vanilla (on the tip of a knife)
  • Milk (evaporated milk - 150 ml, concentrated milk - 150 ml) - 300 ml
  • Cream (any) - 150 ml
  • Rum (or cognac - as desired) - 2-3 tablespoon

How to cook cake "tres leches" or "three milks" step by step with photos


Make the cake (you can make your own favourite): whip the yolks with the vanilla and half the sugar until creamy, almost white.

Whip the egg whites with the other half of the sugar until stiff peaks.

Gently mix egg yolks and whites.

Add flour and mix also gently. You can interchange the flour with the beaten egg whites - there is no principal difference.

Grease a mold (I have 24 cm) with butter (or put parchment), and spread the dough.

Bake in a preheated 200 degrees oven for 25-30 minutes.

Prepare the filling: mix condensed milk (I used boiled milk), concentrated milk (you can take coconut or melted milk) and cream (I had 10%).

Hot (or cold) biscuit pierce in several places with a match, spoon, in several steps, pour our filling.

For this purpose you can also use a medical syringe. It is better to pour the sauce portion by portion, otherwise there is a risk that the bottom of the biscuit will be soaked, and the top will remain dry. It is better to do this procedure in a spring form, or in the one in which you are going to serve the pie, because it will be difficult to take out the saturated pie. Leaving the cake to soak overnight is a MUST!

Decorate. I smeared boiled condensed milk on top of the pie and garnished with berries. Unfortunately, berries are out of season, so I made do with what I had in the fridge.

The pie turns out very tasty and tender. But again - I would double the amount of soaking. I think it wouldn't hurt the biscuit at all.

Here's a slice of cake.

And here's a slice.

Here's another one.

Bon appétit!

Nutritional Value:

Whole Dish:
Calories
4035.3 Calories
Protein
69.8 g
Fat
82.1 g
Carbohydrates
730.9 g
100g:
Calories
260.3 Calories
Protein
4.5 g
Fat
5.3 g
Carbohydrates
47.2 g

Flour, Wheat Flour, Sugar, Sweet, Starch, Tender, Creamy, Milk, Cream, Baking, Cakes, Vanillin, Rum, Pastry

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