Venezuelan Tres Leches cake (Recipe)

Tres leches cake is one of the most popular sweets in Venezuela, although several countries dispute its creation. It is common for them to be offered in restaurants and candy stores, both professional and artisanal. But why is it called tres leches cake and what does it consist of to be so famous? Basically, it is a sponge cake soaked in a mixture of three dairy products: heavy cream, evaporated milk and condensed milk. As you can see, it is a very moist sweet with a slight vanilla or lemon zest flavor.

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𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 𝐭𝐨 𝐦𝐚𝐤𝐞 𝐕𝐞𝐧𝐞𝐳𝐮𝐞𝐥𝐚𝐧 𝐓𝐫𝐞𝐬 𝐋𝐞𝐜𝐡𝐞𝐬 𝐂𝐚𝐤𝐞:

𝐁𝐢𝐬𝐜𝐮𝐢𝐭:

6 𝘦𝘨𝘨𝘴
160 𝘨𝘳𝘢𝘮𝘴 𝘰𝘧 𝘢𝘭𝘭-𝘱𝘶𝘳𝘱𝘰𝘴𝘦 𝘧𝘭𝘰𝘶𝘳
250 𝘨𝘳𝘢𝘮𝘴 𝘰𝘧 𝘴𝘶𝘨𝘢𝘳 (1¼ 𝘤𝘶𝘱𝘴)
1 𝘥𝘦𝘴𝘴𝘦𝘳𝘵 𝘴𝘱𝘰𝘰𝘯 𝘰𝘧 𝘣𝘢𝘬𝘪𝘯𝘨 𝘱𝘰𝘸𝘥𝘦𝘳
1 𝘵𝘢𝘣𝘭𝘦𝘴𝘱𝘰𝘰𝘯 𝘷𝘢𝘯𝘪𝘭𝘭𝘢 𝘥𝘦𝘴𝘴𝘦𝘳𝘵
½ 𝘥𝘦𝘴𝘴𝘦𝘳𝘵 𝘴𝘱𝘰𝘰𝘯 𝘰𝘧 𝘭𝘦𝘮𝘰𝘯 𝘫𝘶𝘪𝘤𝘦

𝐅𝐢𝐥𝐥𝐢𝐧𝐠:

300 𝘮𝘪𝘭𝘭𝘪𝘭𝘪𝘵𝘦𝘳𝘴 𝘰𝘧 𝘩𝘦𝘢𝘷𝘺 𝘤𝘳𝘦𝘢𝘮 (1½ 𝘤𝘶𝘱𝘴)
300 𝘮𝘪𝘭𝘭𝘪𝘭𝘪𝘵𝘦𝘳𝘴 𝘰𝘧 𝘦𝘷𝘢𝘱𝘰𝘳𝘢𝘵𝘦𝘥 𝘮𝘪𝘭𝘬
300 𝘮𝘪𝘭𝘭𝘪𝘭𝘪𝘵𝘦𝘳𝘴 𝘰𝘧 𝘤𝘰𝘯𝘥𝘦𝘯𝘴𝘦𝘥 𝘮𝘪𝘭𝘬

𝐂𝐨𝐯𝐞𝐫:

3 𝘦𝘨𝘨 𝘸𝘩𝘪𝘵𝘦𝘴
150 𝘨𝘳𝘢𝘮𝘴 𝘰𝘧 𝘴𝘶𝘨𝘢𝘳 (¾ 𝘤𝘶𝘱)
1 𝘵𝘢𝘣𝘭𝘦𝘴𝘱𝘰𝘰𝘯 𝘷𝘢𝘯𝘪𝘭𝘭𝘢
½ 𝘥𝘦𝘴𝘴𝘦𝘳𝘵 𝘴𝘱𝘰𝘰𝘯 𝘰𝘧 𝘭𝘦𝘮𝘰𝘯 𝘫𝘶𝘪𝘤𝘦

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𝙃𝙤𝙬 𝙩𝙤 𝙢𝙖𝙠𝙚 𝙑𝙚𝙣𝙚𝙯𝙪𝙚𝙡𝙖𝙣 𝙏𝙧𝙚𝙨 𝙇𝙚𝙘𝙝𝙚𝙨 𝘾𝙖𝙠𝙚:

• This Venezuelan tres leches cake recipe starts with the base, which is a sponge cake. To start, preheat the oven to 180 ° C. Now separate the whites from the yolks.

• Begin to beat the whites, first little by little and then with more speed. When it starts to froth, sprinkle the sugar very little by little. Always in the form of rain.

• Then add the lemon juice.

• Also add the vanilla. Beat until stiff peaks form.

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• Beat the yolks to make them foamy and add to the whites with an enveloping movement.

• Sift the flour together with the baking powder and add it little by little to the mixture.

• Pour everything into a mold lined with paper.

• Bake for about 45 minutes until you can bury a knife in and it comes out dry. The cake should cool completely, better overnight.

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• The next day, mix the three milks: cream, evaporated and condensed. Beat them well so that everything is very homogeneous.

• Pierce the entire cake to absorb the mixture and pour it evenly throughout the cake.

• Once you've emptied the milks, refrigerate for at least two to three hours.

• After that time, add the sugar to the egg whites to make the topping.

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• Take the water bath to about 50 ° C degrees. Beat to completely dissolve the sugar. If you don't have a thermometer, then take good care to prevent the white from clotting.

• Remove from the heat and begin to beat with a mixer, still hot. It will take about 15 minutes to go up at high speed. Cover the entire cake with the frosting. Refrigerate for at least one more hour before serving.

𝙍𝙀𝘼𝘿𝙔 𝙏𝙊 𝘽𝙀 𝙎𝙀𝙍𝙑𝙀𝘿