Because who likes dry cake! This dessert is deliciously sweet and moist and often spiked with some rum.
The basic idea behind this dessert is: take your regular sponge cake and cover/drown it with a condensed milk, evaporated milk and whole milk mixture and then cover with a merengue/whipped cream mix refrigerate for a few hours and voila! Torta de tres leches, now some people would say, well you can find this dessert in other Latin American countries what makes it Colombian? Well for me it’s because its part of my family tradition and also commonly found in restaurants, bakeries making it part of the Colombian food print.
Torta de Tres Leches
- 4 eggs
- 8 tbsp white granulated sugar
- 8 tbsp flour, sifted
- 1. Whisk the eggs and add the sugar slowly until the mix becomes fluffy and almost white in color.
- 2. Using a spatula slowly add the sifted flour in a sort of figure 8 movements trying to get as much air as possible into the batter.
- 3. Preheat the oven to 150°C and bake for 15-20 min or until golden.
- 3/4 cup evaporated milk (can be replaced by full-fat milk)
- 3/4 cup double cream
- 1/2 cup sweetened condensed milk
- 2 tsp vanilla extract
- 1. While the cake is baking, mix all ingredients in a bowl tasting for sweetness.
- The cream should not be too thick, otherwise the sponge cake will not be able to absorb it.
- 3 egg whites
- 1tbs confectioners sugar
- 1 cup whipping cream
- 1 tsp vanilla
- 1. Whisk the egg whites and sugar until the you can make stiff peaks.
- 2. Separately whip the double cream.
- 3. Slowly and in a figure 8 motion add the whipped cream to the egg whites.
- 1. Once the sponge cake is baked and while still hot place it in serving platter with high edges or use a nice oven proof cake form from the start.
- 2. Gently poke holes into the sponge cake starting in the rim and working your way in towards the middle.
- 3. Carefully drizzle the cream mix over the cake (which should still be quite hot) working your way from the rim of the cake towards the middle. Allow for the mix to sink in and repeat until you have used up all of the mix. It is normal to have some cream pool around the edges if the cake platter you are using is wider than the cake.
- 4. Allow the cake to rest and cool down properly for at least a couple of hours. You can make the cake ahead and let it rest over night in the fridge.
- 5. Cover with the frosting mix and refrigerate before serving.
- The cake gets better one or two days after it is made. So over night resting is recommended.
- You can replace the vanilla for rum essence or a shot of rum in the cream mix for a change in flavour.
- Or you could also add passion fruit juice (by pressing the pulp of 3 passion fruits through a sift) to the cream and get a lovely tangy 3 leches cake with a twist.
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