How to make
For this easy and quick dessert, it is crucial to prepare a quality and fluffy sponge cake layer. For this purpose, no leavening agent is used. Just beat the eggs more until a fluffy mixture is obtained.
My method:
Beat the eggs along with the sugar and vanilla in a water bath for 6 minutes at a temperature that should not exceed 100°F (40 degrees).
Then remove the bowl from the heat and continue beating for another 6 minutes. The result is a perfectly fluffy and at the same time thick cream.
Add the flour in portions and mix it gently with smooth movements until it has completely absorbed.
Pour it into a greased pan (9″ (22 cm) in diameter) and immediately put it in a preheated oven at 360°F (180 degrees) for about 20 minutes or until it's fully baked. It is usually baked lower in the oven.
Leave the baked cake layer for 3-4 minutes and then separate it from the form and turn it over.
Pierce it with a metal skewer and start making the milk filling.
For it, mix the milk, condensed milk and 1 cup from cream well, until a smooth mixture is obtained.
Pour this liquid over the cake and leave it to cool at room for 12 hours.
To finish off the Tres Leches Cake with Cream, beat the remaining 1 cup of cream with a little powdered sugar and smear the cake.
With the caramel topping I make stripes and then with a skewer or a stick, I move to the two opposite sides, in order to make an interesting decoration.
Try this South American cake, which when covered in cream and properly decorated, turns into a wonderful cream cake for any holidays or occasions.
Enjoy!
