Hello friends! I am very excited because today's recipe is my favorite cake (three milk), so today we will have a small "pastry class" at home! 🎂
- 1.3 liters of milk
- 6 eggs
- 330 ml of heavy cream
- 50 grams of powdered sugar
- 200 grams of granulated sugar
- 200 grams of flour
- 5 grams of baking powder
- 615 grams of condensed milk
- Cinnamon to taste
- Vanilla essence
- Butter to grease the mold
Note: For this recipe, we need a hand mixer with whisks, a refractory mold or one that can withstand high temperatures (in this case, I used one of 26x10 cm), an oven, a disposable piping bag, and the nozzle of our preference.
Instructions
- Break the six eggs into a large bowl and beat until frothy.
- Add the granulated sugar to the eggs and beat until a creamy texture is achieved, which in this case, the term would be "ribbon stage". I recommend starting with the first speed of your mixer and gradually increasing to the highest speed.
- In another bowl, add the flour along with the baking powder and mix to combine correctly.
- Add the flour in two parts to the eggs gradually, and beat at low speed.
- With the help of a spatula, manually mix in folding motions to ensure there are no parts of the flour left unincorporated into the mixture.
- Grease the mold with enough butter and flour to prevent our cake from sticking.
- Preheat the oven to 180°C.
- Once the mixture is ready, carefully pour it into the mold with the help of the spatula.
- Bake the cake for 30 minutes at 175°C.
- After 30 minutes, cover the cake with aluminum foil and continue baking at the same temperature for another 20-25 minutes.
- To ensure the cake is ready, poke it with a skewer or in this case, a knife all the way to the bottom in the middle of the cake (yes, we stab it 😅). If the skewer or knife comes out dry, it means it's done!
- Wait about 15 minutes and then transfer the cake to the container you want to use; in this case, I used a plastic cake container.
- Poke the cake with a fork or knife. Here I explain the following: this cake, having a high amount of eggs, makes it a spongy cake, so it acts like a sponge as it absorbs the liquid you add perfectly. So we poke it to ensure that the filling liquid is absorbed throughout the cake.
- In a large jug, add 1.3 liters of milk, 615 grams of condensed milk, and mix. This liquid is essentially our filling.
- Once the cake is at room temperature or cold, pour the liquid slowly. You will notice that the cake will initially absorb a lot but will eventually be submerged. Don't worry; the idea is for it to be like that because it's a cold cake, and Tres Leches is characterized by having a lot of juice.
- For the decoration, we will use 330 ml of heavy cream (it should be cold from the fridge; otherwise, it won't whip), and 50 grams of powdered sugar. The powdered sugar is to sweeten the cream, which, in my personal taste, needs it, so I add it. Add the cream to a bowl and beat at low speed. When it looks thick, gradually add the powdered sugar until it whips to a stiffer consistency. The idea is for it to be firm and creamy to decorate easily.
- Add the cream to a piping bag along with the nozzle. You can see the number and shape of the nozzle; it was the one I found at the store, but I would recommend a larger nozzle!
- Decoration is something that requires technique, and technique is acquired with practice, so feel free to decorate as you like. I know my decoration would have been prettier with a larger nozzle, but it's a detail I'll keep in mind for future cakes 🎂
- Finally, add cinnamon powder to taste. As you can see, I covered practically the entire cake with cinnamon. That's the special touch!
Well, there it is. Refrigerate for at least an hour! With these quantities, it's a cake for more than ten people; it weighed 2880 kg, so you will have enough to share with family and friends ❤️
Thank you very much for reading. I hope you try my recipe and tell me how it turned out.
