Tres leches cake

Tres leches cake

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Tres leches means "three milks" in Spanish, and this sweet, syrupy dessert also features some of Cubas finest ingredients - tropical fruit and rum.

The ingredient of Tres leches cake

  1. Olive oil spray
  2. 4 eggs, separated
  3. 1 tsp vanilla essence
  4. 155g (3/4 cup) caster sugar
  5. 1 tsp baking powder
  6. 150g (1 cup) plain flour, sifted
  7. 60ml (1/4 cup) milk
  8. 185ml (3/4 cup) evaporated milk
  9. 1 x 395g can sweetened condensed milk
  10. 125ml (1/2 cup) thickened cream
  11. 60ml (1/4 cup) rum
  12. 1 x 300ml ctn thickened cream, extra
  13. 2 tbsp caster sugar, extra
  14. Canned mango slices, to serve
  15. Fresh mint leaves (optional), to serve

The instruction how to make Tres leches cake

  1. Preheat oven to 180u00b0C. Spray a 16 x 26cm (base measurement) slab pan with olive oil spray to lightly grease. Line the base and 2 long sides with non-stick baking paper.
  2. Use an electric beater to beat the egg yolks, vanilla and 100g (1/2 cup) of the sugar in a bowl until the sugar dissolves and the mixture is thick and pale, and a ribbon trail forms when the beater is lifted. Use a large metal spoon to fold in the baking powder and one-third of the flour. Fold in one-third of the milk. Repeat, in 2 more batches, with the remaining flour and milk.
  3. Use a clean electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the remaining sugar, 1 tablespoon at a time, whisking constantly until sugar dissolves and the mixture is thick and glossy. Add one-quarter of the egg white mixture to the flour mixture. Use a metal spoon to fold until smooth. Fold in the remaining egg white mixture.
  4. Spoon into the lined pan. Smooth the surface. Bake in oven for 20-25 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool. Place the pan in a large, deep baking dish. Use a skewer to pierce holes over the surface of the cake.
  5. Combine evaporated milk, condensed milk, cream and 1 tablespoon of rum in a jug. Slowly pour over the cake. Cover. Place in fridge overnight to soak.
  6. Use an electric beater to whisk together the extra cream, extra sugar and remaining rum in a bowl until firm peaks form. Spread over the cake. Cut into squares. Top with mango and mint leaves, if desired, to serve.

Nutritions of Tres leches cake

calories: 550.895 calories
calories: 24 grams fat
calories: 14 grams saturated fat
calories: 72 grams carbohydrates
calories:
calories:
calories: 12 grams protein
calories:
calories:
calories: https://schema.org
calories: NutritionInformation

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