The tres leches cake is one of the most popular sweets in Venezuela, although several countries dispute its creation. It is common for them to offer it in restaurants and candy stores, both professional and artisan. But why is it called tres leches cake and what does it consist of to be so famous?
Basically, it is a sponge cake soaked in a mixture of three dairy products: heavy cream, evaporated milk, and condensed milk. As you can see, it is a very moist sweet with a slight flavor of vanilla or lemon zest.
You may think that it is something difficult to do because of the amount of ingredients. It really is quite easy and that’s why I didn’t love it in this article. So, if you want a dessert to enjoy and flatter your family and guests, this is the sweet to try! Read on and find out how to make Venezuelan tres leches cake.
Ingredients to make Venezuelan Tres Leches Cake:
- Biscuit
- 6 eggs
- 160 grams of all-purpose flour
- 250 grams of sugar (1¼ cups)
- 1 dessert spoon of baking powder
- 1 dessert spoon vanilla
- ½ dessert spoon of lemon juice
- Filling
- 300 milliliters of heavy cream (1½ cups)
- 300 milliliters of evaporated milk
- 300 milliliters of condensed milk
- Deck
- 3 egg whites
- 150 grams of sugar (¾ cup)
- 1 tablespoon vanilla
- ½ dessert spoon lemon juice
How to make Venezuelan tres leches cake:
- This Venezuelan tres leches cake recipe begins with the base, which is a sponge cake. To start, preheat the oven to 180°C. Now separate the whites from the yolks.
- Start beating the egg whites, first little by little and then faster. When it starts to foam, sprinkle the sugar very little by little. Always in the form of rain.
- Then add the lemon juice.
- Also add the vanilla. Beat until it forms firm peaks.
- Beat the yolks so that they are foam and add to the whites with an enveloping movement.
- Sift the flour together with the baking powder and add it little by little to the mixture.
- Pour everything into a paper-lined mold.
- Bake for about 45 minutes until you can bury a knife in it and it comes out dry. The cake should cool completely, better overnight.
- The next day, mix the three milks: cream, evaporated and condensed. Beat them wellso that everything is very homogeneous.
- Pierce the entire cake to absorb the mixture and pour it evenly all over the cake.
- Once you have emptied the milk, refrigerate for at least two or three hours.
- After that time, add the sugar to the egg whites to make the cover.
- Take the water bath to about 50 ° C degrees. Beat to completely dissolve the sugar. If you don’t have a thermometer, then take very good care to prevent the white from clotting.
- Remove from the heat and begin to beat with a mixer, still hot. It will take about 15 minutes to go up at high speed. Cover the entire cake with the gassing. Refrigerate for at least one more hour before serving.
