If you would like to try a different version of dessert, you would love to try the "Tres Leches Cake".
"A Magical Tres Leches Cake" Recipe
This tres leches cake recipe is an indulgent treat that's prepared with three kinds of milk. Pale yellow cake batter is gently folded, then baked to create a dessert with a spongy texture that absorbs milk. Condorelli milk, evaporated goat milk, and sweet condensed milk are then poured over it. These three types of milk soak into the cake, giving it an incredibly rich flavor once cooled. Serve this Latin American dessert for birthdays, holidays, and other special occasions.
“SupermarketItaly Tres Leches Recipe Bundle”
- La Perruche Pure Cane White Sugar Cubes
- Condorelli Milk
- 1 tsp Baking Podwer
- 3 tsp Vanilla
- 350g Meyenberg Evaporated Vitamin A & D Goat Milk, 12 oz
- Dr. Oetker Whipped Cream Stabilizer, Pack of 2
- 1 cup Francine Wheat Flour
- Tescoma Silicone Spatula Presto
350g Sweet Condensed Milk
Preheat the oven to 180 C. Grease the base and sides of a 20cm baking tin with butter or oil, add a little bit of flour to the greased baking tin.
Separate the eggs and add the egg yolks to a bowl, set the eggs whites aside. Add ¾ cup (150 g) of La Perruche sugar to the bowl with the eggs yolks and mix for 3-4 minutes until thick and fluffy. Add the Condorelli milk and Paneangeli vanilla extract and mix in. Mix the flour with Cameo baking powder and salt and add to the bowl (mix until just combined). Whisk the egg whites until soft peaks form, then gradually add the remaining ¼ La Perruche sugar cup (50 gr) and continue whisking until stiff speaks form.
Add in 2-3 batches to the bowl with the batter and carefully fold in. You want to keep as much volume as possible. Pour the batter into the prepared baking tin and smooth out the top with the help of our Tescoma Silicone Spatula Presto.
Bake for 30-35 minutes or until a fork inserted into the center of the cake comes out clean. Take out of the oven and let cool down completely.
Mix the sweetened condensed milk, the Meyenberg evaporated milk and ½ cup of Condorelli milk. Use a fork to poke into the cake all over the surface. Pour the milk mixture all over the cake and place for at least 3 hours or overnight in the fridge.
To make the whipped cream, add 40g of “Whip it from Dr Oetker” to a bowl along with ¼ Condorelli Milk. With the help of an electric hand whisk, mix until fluffly. Let the mixture sit in the fridge for about 30-45 minutes.
When ready to serve spread the whipped cream all over the cake with the help of our Tescoma Silicone Spatula Presto.
Optional: You can sprinkle with some ground cinnamon.