It’s not difficult to guess from the name for the preparation of the cake “Three milk, or in Spanish Tres Leches, you need 3 types of milk products – condensed milk, concentrated milk and ordinary milk (in this option is replaced by cream). This cake is very popular in Latin America and Mexico. Perhaps the reason for this popularity served as a cake recipe that Nestle placed on the banks of their condensed milk. Gentle sponge cake soaks sweet milk formula, making it very moist and does not need additional filling. Be sure to keep cake left in the fridge on a plate with sides, since part of the impregnation will flow onto the plate. You can pour her slices of cake at the next tea party. друзьями: 
Time: 9 час.50 minutes Difficulty: medium Servings: one 2-16 The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake
- 6 large eggs, room temperature
- 0.5 tsp potassium hydrotartrate (tartar)
- 1 tbsp. Sahara
- 1 tbsp. l + 1 tsp vanilla extract
- 1 tbsp. flour, without a slide, pick with a spoon
- 1/4 tsp baking powder
- 1/4 tsp fine salt
- 400 gr. sweet condensed milk
- 340 gr concentrated milk
- 1 tbsp. fat cream
Glaze
- 1 and 1/4 Art. Sahara
- 3 large egg whites, room temperature
- 1 tsp vanilla extract
- 0.5 tsp potassium hydrotartrate (tartar)
- A pinch of fine salt
- 3 tbsp. l cooked dulce de leche or boiled condensed молока
- Special equipment: 25 cm. cupcake baking dish with a hole in the center (not with a removable bottom), long skewer
Recipes with similar ingredients: eggs, tartar, sugar, vanilla extract, premium flour, condensed milk, milk concentrated, cream, cream dolce de leche, condensed milk boiled
Recipe preparation:
- Cake: preheat the oven to 175 ° C. Separate the egg yolks from proteins. Pour the squirrels into one large bowl, into another Yolks.
- Add potassium hydrotartrate (wine wine) to the egg whites in a bowl stone), and beat with an electric mixer at a moderately high speeds until soft peaks form, about 3 min. Switch mixer at low speed and gradually pour 1/3 tbsp. Sahara. When sugar is fully added, switch the speed back at moderate high speeds and continue to beat for about 4 minutes. before formation of solid glossy peaks.
- In a bowl with egg yolks, add the remaining sugar and 1 tbsp. l vanilla extract, and beat with a mixer for about 5 minutes, until the mixture will not become pale yellow and very thick – if you drop a little the amount of dough back into the bowl, it should take several seconds. hold out before merging with the rest the test. Sift flour to the resulting mixture, baking powder and salt and mix until mixing. Stir in about 1/3 of the egg proteins to make the dough a lighter texture. Intervene the remaining proteins in 2 runs, the dough should turn out homogeneous, no stripes. Pour it into an ungreased 25 cm. baking dish cupcake.
- Bake for about 35 minutes. until the cake golden brown, and its top will not spring with a slight pressed. Place the cake pan on the grill immediately for cooling. baking, and leave there until the cake cools completely. Fine with a spatula, go around the perimeter of the form and around the inner rings; gently working around the cake, gradually pull it out forms. Scrap the crumbs from the bottom and side walls of the mold (not be sure to achieve absolute purity, but extra crumbs absorbing the milk mixture is completely useless), then return the cake back to form.
- Use a long skewer to puncture the entire surface of the cake (about 60 will be enough), pierce it through so that the skewer reached the bottom of the form. In a medium-sized bowl with a whisk mix condensed milk, concentrated milk, cream and the remaining 1 tsp vanilla extract. Slowly fill the resulting mixture of cake, letting it flow down the sides of the cake, make sure that the liquid evenly covers the cake. (Can it seems that there is too much fluid, but in the end it’s all without the remainder will be absorbed into the cake.) Cover and refrigerate at least 6 hours or at night.
- 1 hour before serving, remove the cake from the refrigerator and let it stand at room temperature so that it is slightly warmed up.
- Frosting: meanwhile, in a medium-sized saucepan bring to a gentle boil 7-10 cm. of water. Set on top to pan a large bowl of stainless steel (don’t let it in contact with water); add sugar, egg whites, 1/4 tbsp. cold water, vanilla extract, potassium hydrotartrate (wine stone) and salt, and mix with a whisk until the ingredients are combined. Then, without removing the bowl from the steam bath, beat the mixture with a mixer on moderately high speed to form dense, glossy hard peaks, 5-7 minutes. Remove the bowl from the heat and leave for a few minutes.
- Assembly: with a thin spatula, go around the perimeter of the form and around the inner ring, gently pull the cake to it separated from the form. Flip the form by pressing it against a dish with a rim. WITH Lubricate generously with a small curved spatula or spoon. the top, sides and inside of the cake with icing. In a small bowl microwave the Dulce de leche sauce to make it liquid enough to water, it will take about 8 seconds. Pour top of the cake dulce de leche letting it flow gently over to the sides.
