Tres leches cake

Net - 800g

 “Tres leches” or “Three Milks” is a cake whose origins are probably  Latin American.  Very reminiscent of our traditional sponge cakes of grits, just its content of milk fats is much richer, which gives to this cake more juicy and even creamy structure, and increases the number of calories.

If you have not tried it, do not hesitate, it is easily prepared, and the pleasure is indescribable. Although “Tres leches” is primarily very milky, it is loved by many whom milk is not favorite food. It is recommended for hot summer days as a perfect refreshment … Soft sponge cake soaked in cold milk and caramel-covered, certainly will not leave you indifferent.

Tres leches cake can be served without caramel as a substitute jam can be used or fresh fruit (strawberries, raspberries, blueberries) to sprinkle the cake.

Tres leches- MIX JOKER ingredients and instructions for preparing
Powdery mixture for preparing finished crusts for cakes

Keep it in a cool and dry place. The package can be stored in a fridge or in a closed dish once it has been opened.

  • Tres leches cake-three milks
    Pour in a deeper dish 800 grams of dry cake mix, 8 eggs, 160ml water and stir with  mixer at maximum speed 5-6 minutes. Pour the mixture into a pan lined with bake paper and bake at temperature of 170 degrees. Remove still warm baked dough from the pan (turn the crust over) and poke it. Pour 1litre of sweet cream in the pan where the crust was, then slowly return the crust to the same pan and poke the upper part of it. Pour 2 litres of cold milk over the crust. Top the cake with caramel, let it cool down, cut into cubes and serve.
  • Ingredients
    sugar, corn starch, wheat flour type 400, glucose syrup, emulsifiers (acetic acid esters of mono- and diglycerides of fatty acids E472a, lactic acid esters of mono- and diglycerides of fatty acids E472b, means for proofing dough (ammonium bicarbonate E503ii, diphosphate E450(i), skim milk powder, salt. This product contains gluten and products made from milk.
  • Instructions for crust preparing
    To every 100g of powder mixture add 50g egg (1 egg) and 20ml water and stir it with a mixer 5-6 minutes. Fill the mixture into a pan and bake it at temperature of 170 degrees.