Under this whipped cream cloud with strawberries is a Mexican and South Americas favorite, tres leches cake. Basically, this is a really nice butter cake, but the magic happens after you take it out of the oven. After cake is cooled, its soaked with three kinds of milk. Evaporated milk, condensed milk, and whole milk. I added rum and vanilla to give it some kick. And this cake drinks it up like a sponge. That's why its so juicy, creamy, rich and flavorful. And it so easy to make. If you are used to complicated layered cakes, this is a breeze.
For the cake:
180 gr butter
100 gr sugar
5 eggs
200 gr flour
12 gr. baking powder
pinch of salt
Preheat oven to 350F/180C.
Place the butter and sugar in a bowl, and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the flour that you sifted with baking powder and pinch of salt. Spoon the mixture into a lightly greased 20cm pan lined with baking paper. Bake for 40 min. Take it out of the oven, and flip the pan on the cooling rack. When completely cooled, make holes using a skewer or toothpick.
Mix 250 ml of whole milk, 250 ml evaporated milk, 1 can of condensed milk (397 gr), one tablespoon of rum, and one teaspoon of vanilla. Pour the milk mixture over the cake and put it in the refrigerator overnight.
Transfer it into the serving plate, decorate with whipped cream and strawberries.
Serve cold.
Dopada mi se ovaj preliv sa 3 vrste mleka. Biskvit izgleda veoma socno!
ReplyDeleteJa sam se bojala da ce biti kao preslatki koh, ali na moju srecu (posto ga ne volim) nije :)
DeleteIspala je odlicno :)
Ovu tortu zbilja moram probati. Dosad sam se uvijek nećkala, ali uz tvoj recept nema više oklijevanja. Mogu zamisliti kako je dobar i sočan. Da sam danas popodne kod kuće odmah bih je pravila, ali moram ići umirati na bazenu (cure imaju takmičenje) tako da ću ga sanjati :D
ReplyDeleteDajana, samo vi izgurajte takmicenje, za kolac ima vremena. Meni je najbolji sa jagodama, mada ga i drugo bobicasto voce fino otvara. Prave ga i bez, ali mene je tada nekako nepotpun. Ako ga budes spremala, uzivajte :)
DeleteOvako sa jagodama i šlagom izgleda odlično i sigurno je osvežavajući... Inače, onako klot mi je presladak, barem po receptu po kome sam ja ranije pravila :)))
ReplyDeleteU pravu si. Sad sam ga prvi put pravila, ali sam secer smanjila, inace bi bio presladak zbog kondenzovanog mleka...Sa vocem je super :)
DeleteTorticu sam odmah skicnula na fb-u, verujem da se samo topi kad se zagrize, a "brdasce" od jagoda na vrhu je dodatni bonus:)))
ReplyDeleteHvala Lanic :)
DeleteSlag i jagode nista ne mogu da pokvare :)))
Otkrila sam je kad sam se prikljucila Daring Bakers-ima, odusevila se koliko ima kombinacija i kako je svaka lepa na svoj nacin,kako sam je pravila u neki zimu radila sam je sa cokoladom, tvoja je prava proletnja varijanta, koja izgleda kao iz izloga Patisserie Valerie:))
ReplyDeleteHvala Jelena :)
DeleteEto, nisam ni znala za cokoladnu verziju. Meni je pao na pamet karamel preliv, umesto kondenzovanog, dulce de leche, ali i cokoladna odlicno zvuci :)
Jako mi je lijepa ova tortica, iskreno ne znam da li bih prije zagrizla u ove krasne jagode ili možda uzela malo šlaga, ili da krenem od biskvita koji zvuči odlično i zanimljivo uz sve mliječne preljeve.
ReplyDelete