Place a cookie sheet under your cake pan. Use a pastry brush to spread the butter in the round cake pan. The final cake batter should be smooth, thick and fluffy. The mixture will become lighter in color as you add the ingredients. First, add two tablespoons of flour to the egg yolk mixture.Īdd a scoop of the egg white mixture to your main mixing bowl.Ĭontinue adding flour and egg white-alternating and folding in after each-until you’ve added everything to the main bowl. Using the egg yolk mixture as your main mixing bowl, you’ll add flour and then egg white mixture little by little, alternating as you fold into the batter. You should have three bowls: one with the flour, one with the egg white mixture, and the other with the egg yolk mixture. Now you’re ready to finish the cake batter. Your egg white mixture should be light and fluffy and stick to the whisk attachment or beaters when you scoop it from the bowl. Slowly add half of the remaining sugar as you beat the egg whites. Whipped egg whites are the key ingredient that make your cake light and spongy. Wash and dry the stand mixing bowl and whisk attachment, add the egg whites to the bowl and beat on high speed. Pour the yolk mixture into a separate bowl. The yolk mixture should be smooth, but not runny. You’ll see the yolks start to lighten in color.Ĭontinue blending until uniform, pale yellow and doubled in volume. If you don’t have a stand mixer, you can use a large bowl and a hand mixer.īeat egg yolks on high speed. Pour the egg yolks into the bowl of a stand mixer fitted with a whisk attachment. Sift the flour into the bowl by gently hitting your hand against the strainer. You can also pour into a flour sifter if you have one. Then, separate the egg whites and egg yolks into two small bowls.įit a fine mesh strainer over another bowl and pour in the flour. Preheat your oven to 356 degrees F and bring eggs to room temperature for easier beating. 1 cup all-purpose flour or cake flour, sifted.Our authentic tres leches cake recipe comes from Pastry Chef Eli Pérez, owner of Casa Marietta Repostería in Moroleón, Guanajuato. Pastry Chef Eli Pérez Shows You How to Make Tres Leches Cake While many tres leches cake recipes call for baking powder, ours gets its lift from the 6 beaten egg whites, making it much lighter than other cakes. That way when you serve, it will be perfectly moist-but not soggy. Soak for at least 8 hours, and preferably overnight. The secret to a fabulous traditional tres leches cake is the time you let the cake soak up the syrupy milk mixture. And a calcium boost from the milk! The Cake That’s Worth the Wait That means you get spectacular flavor without added cholesterol. The taste is decadent and sweet, yet light and airy because it uses no butter or oil. It’s soaked in a mixture of sweetened condensed milk, evaporated milk and cream, and frosted with whipped topping. What to Expect from This Tres Leches Cake RecipeĪuthentic Tres leches cake is a sponge cake made with flour, sugar, eggs and vanilla. Soaked in three types of milk and topped with fluffy whipped cream, this light, spongy cake is perfect for birthdays, weddings, Cinco de Mayo, or any celebration that calls for a sweet treat. Tres leches cake, or “three milks” cake in Spanish, is a classic dessert served throughout Mexico and other Latin American countries. Mexican Tres Leches Cake | “Three Milks” Cake
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