A very simple tres leches cake to make
Tres leches cake is a very sweet, moist cold dessert with a fluffy biscuit. It's ideal as an after-dinner dessert, or to surprise someone you love with a special gift.
The cake is not difficult to make, but it is necessary to use certain pastry techniques so that it is perfect and does not fall apart. Next we will explain the steps to follow to elaborate it.
Tres leches cake ingredients
For the sponge cake
4 eggs.
90 grams of sugar (half a cup).
125 grams of flour (common, unprepared).
For the milks
350 milliliters of evaporated milk (or a can).
350 milliliters of milk cream.
300 milliliters of condensed milk (or a can approximately).
For the pastry cream
40 grams of sugar.
15 grams Cornstarch.
1 egg.
250 milliliters of fresh whole milk and two additional cups.
1 Teaspoon vanilla extract.
for the cover
400 milliliters of Chantilly-type vegetable cream. (Keep it in the refrigerator, very cold).
Strawberries and chopped peaches to decorate.
For this recipe, you will additionally need two molds of 20 centimeters in diameter.
Steps for the preparation of the tres leches cake
Note: Before you start, prepare the molds by placing wax paper on the bottom and then coating the walls and base with flour.
Preparation of the biscuit
Place 4 eggs and the sugar in a large bowl to start beating with an electric mixer, at high speed for 12 to 15 minutes or until you can make shapes with the cream on the surface.
Meanwhile, preheat the oven to 160º C.
Sift the flour into the bowl with the mixture from step 1 very quickly.
Mix using a paddle and making enveloping movements from the bottom up to prevent the mixture from deflating. Also, do this in three or four batches so the mixture doesn't collapse.
Pour the biscuit into the two molds that you had previously prepared in equal parts.
Take the molds with the mixture to the preheated oven for 25 minutes.
To know if the biscuits are ready, prick them with a toothpick and if it comes out dry, you can take them out of the oven. If not, let them cook for a few more minutes.
Let the biscuits rest until they are cold.
Elaboration of milks to moisten
In a bowl or container, add 350 milliliters of evaporated milk, followed by the condensed milk and heavy cream. Mix well with a palette.
Take the milk mixture to the microwave and heat for at least a minute and a half.
Unmold the biscuits once they are cool and remove the waxed paper.
Line the molds with plastic wrap or aluminum foil.
Place both biscuits in the mold, one in each mold.
Begin to prick it with a toothpick, but in a diagonal direction (never perpendicular). Thus, you avoid damaging the base crust.
Add half a liter of the milk mixture mixture in each mold on top of the biscuits.
Take the molds with the moistened sponge cakes to the refrigerator for 6 to 8 hours. It is advisable to cover them so they do not lose moisture.
Preparation of the cream or filling
In a large bowl place an egg, 40 grams of sugar and 15 grams of cornstarch.
Beat the ingredients with the help of a whisk or a hand mixer until the mixture is very liquid.
In a pot or saucepan, place 200 milliliters of milk and turn on the stove to heat it up, but do not let it reach the boiling point.
Pour two cups of cold milk into the liquid mixture from step 2, while beating vigorously with the rods so that it is quickly integrated.
Sift the milk mixture from step 4 into the pot or saucepan with the hot milk and beat everything vigorously with the whisk until it begins to thicken.
Pour the vanilla essence, mix to integrate and take the cream to a small bowl or container. Immediately cover with plastic wrap so that it touches the cream to prevent a crust from forming. Let the cream rest until cold in the refrigerator.
After a few hours, take the cream out of the refrigerator and take it to a large bowl to start beating with the electric mixer.
Preparation of whipped cream
Pour the Chantilly vegetable cream into a bowl and start beating with the electric mixer for several minutes until the cream forms firm peaks.
Store in the refrigerator until ready to assemble the cake.
Assemble the cake
Remove the molds with the biscuits from the refrigerator and unmold, also removing the aluminum foil or transparent film.
Position the base biscuit on the plate where you are going to serve it and place the filling cream on top. Distribute it very well over the entire surface, so that it is uniform.
Place the biscuit on top of the cream and position it right in the center.
Pour the chantilly cream on top of the biscuit and begin to distribute it with a palette, so that it covers the top and the walls of the biscuits.
Flatten the sides with a spatula.
Place the remaining cream in a pastry bag and make rosettes on the edges of the surface, making a circle with them. Repeat this process by making circles of flowers and leaving an empty center of 3 centimeters in diameter.
Finally, decorate the center with the chopped fruits, such as strawberries and peach pieces.
Optionally, you can make any other decoration you like.
To finish, cut into pieces and enjoy.
As you will notice, the tres leches cake is a very simple cold dessert to make and it is not necessary to be an expert pastry chef to make it perfect. However, remember to keep it refrigerated to prevent it from turning sour when eaten.