![]() Top the cake with the fluffy whipped cream and garnish with slices of strawberry. Just before serving, make the whipped cream! To a bowl, using an electric mixer, mix the heavy cream and sifted powdered sugar.Transfer to the fridge to 2 to 3 hours, ideally overnight. Pour the strawberry milk mixture over the cake (it may seem like a lot but it will absorb!). Using a skewer or fork, create little holes on the top of the cake.Let cool completely in the pan before proceeding with the rest of the recipe. Pour the batter into the cake pan and bake for 18 to 20 minutes.Fold the egg white mixture into egg yolk and flour mixture.Add the egg whites and beat with the whisk attachment on high until stiff peaks about 3 to 4 minutes. Mix in the vanilla and the milk on low speed just until combined, then fold the egg yolk mixture into the flour mixture. In a stand-up mixer with paddle attachment, beat egg yolks and sugar until pale yellow and double in volume.In a large bowl, whisk together flour, baking powder and salt.Run the strawberry milk through a strainer into a measuring cup or a bowl with a spout. I made this at the beginning of the recipe and then made the sponge cake and it was perfect timing.Transfer to the fridge to allow the strawberry puree to infuse the milk, about 1 hour. Transfer the strawberry milk to the container and mix in the heavy cream. Pour in the evaporated milk and regular milk. Allow them to macerate (sit together) until the strawberries have softened, about 15 to 30 minutes. To a blender, add the chopped up strawberries and sugar.Drop handfuls of the mixture evenly over the frosted cake and press to adhere to the frosting. Wrap the cake in plastic wrap and place in the fridge for at least 3 hours and up to 24 hours.įor the topping: Combine the coarsely crushed Golden Oreos, melted butter, and second box of strawberry gelatin powder (just the dry powder) in a medium bowl until combined and thoroughly coated. Cover the top of the cake with the whipped topping. Pour the refrigerated tres leches (3 milk mixture) all over the cake so it soaks in evenly. Once the cake has cooled, use a straw or skewer to poke holes all over the cake. ![]() The name tres leches (three "milks") comes from the 3 different kinds of milk ( condensed milk, evaporated milk, and cream) that soak into this cake after it bakes, making it rich, dense and intense! Tres leches is typically served cold, tasting like ice cream has just melted into your cake. Tres leches cake is a favorite throughout Latin America. To a blender, add the chopped up strawberries and sugar. The result is a sweet and delicious cake that’s full of flavor. Strawberry milk is blended with three milks and then poured over a light and airy sponge cake until it’s all absorbed. Strawberry Tres Leches is an ideal summertime dessert. In a bowl mix the flour with the baking powder and the salt. Notes: Tres Leches Strawberry Cake, Preheat your oven to 180° C / 350° F and grease a 20cm / 8“ round cake tin.
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