Greetings to all my friends at #businessactivity and the team that make it up. Glad to be able to show once again, my business activity. This time I made a delicious tres leches portion, because I had several orders. How does tres leches taste? It is one of my most requested desserts per serving. But this time I want to talk to you about the Genovés biscuit and between reading, leave you some tips, which will make your cake look great.

Genovese sponge cake.

For the three milk portions, I use the
Genovés Cake "this is a classic of French pastry and confectionery, and it is also one of the very basic recipes that you learn when you start in the pastry world.
The Genovés sponge cake is characterized by not having any impeller among its ingredients, it is considered the fluffiest cake in the world, and these simple ingredients are required to make it perfect: Eggs, sugar, flour and essence. Ingredients that are usually always in our kitchen.

This cake is characterized by being dry, but very fluffy thanks to the incorporation of air in the egg shakes, that is why this type of cake is usually prepared for cold cakes that are moistened with syrup or some type of liquid. Always always, it must be filled or accompanied by an ingredient, since only its texture is dry and its flavor is simple.

Did you know that within the bakery there are two types of shakes or cake mixes?

They are:

• Light Shake and
• Heavy Shake

Heavy shakes are those that generally contain fat, and therefore need some impeller to add a touch of fluffiness. Being a heavy mixture, it gives more structure and can be used to create tall cakes, they can be mixed with ingredients such as some dried fruit etc. And they are mixtures that are beaten very little.

On the other hand, the fluffiness of light shakes only depends on the good beating of the eggs, this is done by beating the eggs enough to incorporate enough air.

The Genovés sponge cake is a light mixture, as it does not have fat in its ingredients. As it does not have fat, it makes the mixture dry, and for this reason it is used to make fried cakes, which are mostly moistened and accompanied by some filling.

The formula to prepare a cake is as follows: For each egg, use 30 grams of sugar and 30 grams of flour. Do not forget to add the pinch of salt and the touch of vanilla vanilla. Its procedure is as follows:

1- Beat the eggs until they double in size. In this part is where you add the pinch of salt and the lemon zest, which is optional. (In the clear)
2- Add the sugar little by little, until it takes the shape of Letter Point.
3- Finally add the flour in an enveloping way, with a trowel. Once everything is well mixed, put it in the pan and then in the oven.

Pa De Pessic.

And well, as I was talking about, a Genovés cake must be moistened in some syrup or liquid. In my case I did it with the traditional three milk liquid.

Three milk liquid: Condensed milk, evaporated milk, and heavy cream.

Each of these milks fulfills a specific function in addition to giving the cake flavor and moisture.

Evaporated milk extends the life of the dessert, that is, we can keep a three milks for several days in the fridge without any problem. From my own experience I have noticed that up to 5 days later, I have noticed that they are still good.

Milk cream as its name says gives that texture to the palate of creaminess.

Condensed milk Well that sweet touch that characterizes it more that unmistakable flavor that we all like.

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My tres leches, is the favorite of my clients, it is usually always in high demand between Saturdays and Sundays. There are times that for a matter of time I don't prepare, but whenever I have the time, I prepare public and sell them. This sweet is very traditional, this cake soaked in the mixture of tres leches, is capable of making anyone break their diet. If you want to pamper your family or friends with a sweet dessert, this is the perfect one to do it.

How I had commented in the previous post. She had bought the Saint Honoré mouthpiece, and would soon be testing it. Well preparing this three milks it occurred to me to release it and this was the result. Beautiful right? Or at least personally I really liked it. And you?

Price of the three-milk portion: In a previous post, I had said that the three-milk portion was $ 1.5, but the bale of sugar increased from $ 23 to $ 28, an exaggeration 😩😫. So it's time to adjust prices. 🥺

2$	0.265 SBD	1.703 STEEM

And well, as in the confectionery, everything takes advantage of what is left of the Swiss meringue with which I decorate the cake, I do it in sighs and I also sell them. In previous posts I have explained that they are 50 for $ 1.

With nothing more to attach to this dismissal post, hoping it has been very helpful to you. If you have any questions about it, leave it in a comment and I will be glad to answer you.

Business name:	@jessiescake
Owner's name:	@felyess
Business address:	Puerto La Cruz, Anzoátegui, Venezuela
About us:	My presentation

High expectations are the key to achieving it all. (Sam Walton)

See you in a next post. God bless you.