Peruvian Three Milk

Tres leches has become a typical dessert in Peru over the last years. It’s a simple sponge cake soaked in a milk syrup made of three different kinds of milk: sweetened condensed milk, evaporated milk and whole milk (or cream). Tres leches is an extremely sweet and heavy dessert more a pudding than a cake, but absolutely delicious and addicting. And, even though it looks complicated, it’s really very easy to prepare.

Ingredients

  • Cake
  • 200g all-purpose flour
  • 1 teaspoon baking powder
  • 4 eggs
  • 200g white sugar
  • 1 teaspoon vanilla extract
  • 100ml whole milk
  • Syrup for Soaking
  • 1 can (400g) sweetened condensed milk
  • 300ml evaporated milk
  • 300ml whole milk
  • 1 dash of rum
  • Topping
  • 250ml whipping cream
  • 50g sugar
  • 1/2 teaspoon vanilla extract
  • Cinnamon

Preparation

Preheat oven to 175°C. Lightly grease a square or rectangular cake or baking pan with a high edge. Sift flour and baking powder together and set aside. Separate the eggs.

In a mixing bowl beat the egg whites until stiff. Then gradually add the sugar and whisk until the sugar is completely dissolved. Add the egg yolks and a teaspoon vanilla extract and beat until foamy. Gently fold in the flour-baking powder mixture, alternating with 100ml of milk until the batter is smooth.

Pour the batter into prepared baking dish and bake for around 30 minutes (or until a toothpick inserted in the center comes out clean). Allow to cool, and then pierce cake from all sides several times with a fork or skewer.

Whisk the sweetened condensed milk, the evaporated milk, the whole milk and the rum until well blended. Pour the liquid slowly and evenly over the cake until soaked (you don’t need the entire amount). Cover with cling film and refrigerate for an hour. Soak the cake again with the syrup and keep covered for at least 3 hours (best overnight) in the fridge. Refrigerate the rest of the syrup as well.

Whip the cream, 50g of sugar and 1/2 teaspoon vanilla extract until stiff. Spread the cream over the top of cake and sprinkle with cinnamon. Serve cut into small squares together with the rest of the syrup.

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