Tres Leches - Three Milk Cake (Venezuela)





Recipe Three Milk Cake 

Ingredients

FOR THE CAKE
4 eggs (room temperature)
1 cup all purpose flour
1 cup sugar
1 tablespoon baking powder
1 tablespoon vanilla extract
1 tablespoon Rum (optional)

THREE MILK CREAM:
1 can evaporated milk
1 can condensed milk
1 cup heavy cream or 1 cup milk
1 tablespoon vanilla
1 tablespoon of rum

CHANTILLY CREAM
800 ml heavy cream or whipping cream (Heavy Whipping Cream)
1 packet of vanilla sugar or 1 tablespoon vanilla extract
4 tablespoons confectioner sugar
1 Tablespoon of Rum (optional)

Since I like the flavor of the Rum in the cake I added in the mix, in the tree milk cream and in the Chantilly Cream!

1 envelope of Sahnesteif (Whip Cream Stabilizer) "Whip It" Cream Stabilizer. (Optional)


Preparation
 For the cake:
Preheat oven to 350o F (180 o C)
Separate the eggs. Beat egg whites until stiff.
In a separate bowl beat the egg yolks with the sugar, vanilla, baking powder and rum.
Add flour and mix for a couple of minutes.
Fold the egg white  into the mix.
Brush a baking pan with butter (I prefer Crisco or vegetable shortening) and flour. I particularly like to put a piece of wax paper on the bottom before pouring the mixture
Pour the mixed into the baking pan.
Bake at 350 ° F (180 ° C) for 12-15 minutes.

Three Milk Cream (Crema Tres Leches)
While the cake is baking prepare the Three Milk Cream.
Mix all ingredients in blender or in a bowl and whisk and set aside until ready to be pour into the cake after is baked.

Prepare the Chantilly: Whip cream, add sugar, vanilla and Sahnesteif. It is very important that the heavy cream be very cold in order to get the right consistency of cream.

Once the cake is ready removed from the oven, if you add the parchment paper carefully turn it over to remove the paper and place the cake back in the baking dish.
Punch some hold on the surface with a fork. Pour over the three milks cream mixture over.

Traditionally is prepared a meringue with egg white but we must ensure they are fresh and I prefer to prepare a Chantilly Cream because it more fresh and lighter.
Then decorate with Chantilly cream and sprinkle with cinnamon.
Keep the cake in the refrigerator until ready to be served. Is more delicious is you made at least 3 hours ahead or leave it in the refrigerator overnight until the moment to be served.

Optional: You can make Mini Tres Leches. After the caked is baked cut is small pieces equal size and place in small bowls. Add a few spoons of Three Milk Cream to each one. Cover with the Chantilly cream and sprinkle with cinnamon


Preparation of the Three Milk  Cream


Preparation of the Chantilly Cream





Receta Torta Tres Leches 

Ingredientes
PARA LA TORTA
4 huevos
1 taza de harina
1 taza de azúcar
1 cda de esencia de vainilla
1 cdta de ron
1 cda de polvo de hornear

PARA LA CREMA DE TRES LECHES:
1 lata de leche evaporada
1 lata de leche condensada
1 taza de crema espesa o leche
1 cdta de vainilla
1 cdta de ron

PARA LA CUBIERTA DE CHANTILLY
800 ml crema espesa o nata para batir (Heavy Whipping Cream)
1 paquete de azúcar de vainilla o 1 cda de esencia de vainilla
4 cucharadas Azúcar glass o impalpable
1 sobre de sahnesteif (Whip Cream Stabilizer) "Whip It" Estabilizador de Crema.   (opcional)


Preparacion
 Para la Torta:
Calentar el horno a 350 C (180C)
Separar los huevos. Batir las claras de huevo a punto de nieve.
En un recipiente aparte batir las yemas de huevo con el azúcar, la vainilla, el polvo de hornear y el ron.
Agregar la harina y mezclar por un par de minutos.
Cubra la tortera con un poco de mantequilla (yo prefiero manteca vegetal o crsico) y harina. A mí en lo particular me gusta colocarle un pedazo de papel parafinado en el fondo antes de vaciar la mezcla
Vacié la mezcla en la tortera.
Hornéelo por 350° F  (180° C) por 12-15 minutos.

Prepare la Crema de Tres Leches (Mientras la torta está en el horno): Mezcle todos los ingredientes en la licuadora o en un envase y batalos y reservarlos hasta el momento de ser vertitos en la torta.

Una vez horneada la torta hacer unos hoyitos con el tenedor. En el caso de coloco papel parafinado voltéelo cuidadosamente, retire el papel y vuélvalo a colocar en la tortera.


Vierta la mezcla de las tres Leches sobre la torta.

Prepare la Chantilly: Batir la crema de leche, añadir el azúcar,  la vainilla y Sahnesteif.  Es muy importante que la nata para batir este bien fría con el fin de obtener la consistencia adecuada de la crema.

Tradicionalmente se prepara un merengue con clara de huevo pero debemos asegurarnos que estén frescos y a mí en lo particular me gusta más con la crema chantilly porque es fresca y ligera.
Luego decore con la crema Chantilly y espolvoréelo con Canela.
Mantenga la torta en el refrigerador hasta el momento de ser servida.
También puede colocar en moldes indivduales en los que vaciara un poco de crema tres leches y decorarar con Chantilly y espolvorear con canela.




2 comments:

  1. I've learned to LOVE Tres Leches Cake and have on occasion found a box mix in our local Hispanic markets, but can't find it currently. So, I may try your recipe. What size baking dish do you use? Some recipes call for an 8x8 or 9x9 or a 9x13. Would you clarify for me, please? Thank you.

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  2. Hi Carolyn. I am very glad that you like Tres leches. Is my favorite too. My recipe is very easy. I use a baking dish 9 x 13. Please let me know when you make it and how do you like it? If you need any recipe you are welcome. Thank you so much fro check my blog

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