A more festive touch to the classic Mexican cake

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We have said before that there is no better companion for your morning – or even afternoon – coffee than a little cake.

But if you are tired of your classic cakes, we have the perfect recipe. And not for any cake but for Mexican cake! The tres leches cake, which takes its name from the three milks that are required for its preparation, you may know.

But here you will see it with a small variation that makes it even more wonderful. Adding a little alcohol!

Materials:

For the cake:

  • 4 large eggs, divided into yolks and whites
  • 3/4 cup sugar
  • 1/2 cup whole milk
  • 1 1/4 cup flour for all uses
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract

For the tres leches mixture:

  • 1 can of evaporated milk
  • 1 can of condensed milk
  • 1 cup whole milk
  • Or a cup of rum
  • Or a cup of espresso
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • Or a teaspoon of cardamom
  • Or teaspoon of salt

For the meringue:

  • 120 grams of egg whites
  • a little salt
  • 1 teaspoon vanilla extract
  • 120 grams of granulated sugar
  • 120 grams of powdered sugar

Implementation:

Preheat the oven to 200 degrees. Beat the flour, baking powder and salt in a small bowl. Using the mixer, beat the egg whites and when they “set” slowly add the sugar and then add the yolks one by one. Add the milk, vanilla and then the sifted flour. Grease a baking tray with butter. Put the dough and put it in the oven for about 30 minutes or until you see that it is not wet ..

Mixture with milk:

Using a blender, mix all the ingredients for it until fully incorporated. Using a toothpick, make small holes in the top of the cake, about 1 inch by 1 cm, until you have covered the entire top of the cake with holes, making sure that the toothpick reaches the bottom of the pan. Slowly pour the mixture into the cake 1 cup at a time, waiting for the liquids to be completely absorbed before moving on to the next cup. Refrigerate the soaked cake for at least 4 hours, but preferably overnight. When you are ready to serve it, put the cake on a plate and put the meringue.

Meringue:

Beat the egg whites, salt and vanilla on medium speed with the mixer wire until fluffy. Slowly add the granulated sugar and continue beating with the mixer. Once the mixture is fluffy, try it with a teaspoon to see if the sugar is completely dissolved. When the mixture is ready, add the icing sugar and beat for another 10-20 seconds in the mixer until the mixture is homogeneous. Use a cone to put the meringue on top of the cake.

Enjoy!

Read also:

Tres Leches with a twist or how to add a more festive touch to the classic Mexican cake

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