Tres Leches Cake Recipe: Classic Balkan Recipe with Caramel

Ingredients

• eggs – 4 whole
• granulated sugar – 1/4 cup
• flour – 1 cup
• baking powder – 1 pack (10g)

for Syrup

• milk – 3 cup
• milk cream condensed – 1 cup
• granulated sugar – 1 cup

for caramel topping

• granulated sugar – 3 tablespoons
• brown granulated sugar – 1 tablespoon
• honey – 1 tablespoon
• heavy cream – 1 cup
• vanilla extract – 2 teaspoon
• unsalted butter – 2 tablespoons
• milk – 1/4 cup

Tres Leches Cake Recipe Preparation

Separate the egg whites and yolks. Add a pinch of salt to the egg whites and beat them in the blender until they are like snow. Then add the powdered sugar and continue whisking until it reaches the consistency of shaving foam. Avoid excessive whisking. Your egg whites are ready when there is a dense consistency that does not flow by turning the container upside down. For the syrup, heat the cream, sugar and milk in a saucepan by mixing on low heat without boiling.

How to Make Tres Leches Cake

Whisk the egg yolks in a separate bowl. Do not use a mixer at this stage, add the whipped yolks to the snowy egg whites, and gently mix them with a spatula, folding them from bottom to top without turning off the white. When the mixture is completely homogeneous, add the baking powder, flour and vanilla to the mixture, and fold it with a spatula to ensure that the mixture is evenly distributed. Pour the ready-made cake mix into the oiled borcam bowl. Bake in an oven preheated at 180 ° C for 18-20 minutes.

After the cake is baked, make holes in it with a fork. When giving the syrup the rule is that the cake should be hot, the syrup cold or vice versa. Pour the syrup evenly all over the cake, and let the cake stand aside for about 1 hour to absorb the syrup.

Tres Leches Cake Recipe How to Make Caramel

For the caramel, let the sugar in the middle of a pan and melt on low heat without touching it. After the sugar melts add the butter piece by piece, then add the cream and mix. Add the vanilla and milk and keep stirring quickly before the mixture becomes clumped.

Service

Cut the cold cake, which is well sucked in syrup, into squares. Pour the caramel mixture on it, let it rest in the refrigerator for at least 2 hours and serve.