Venezuelan Tres Leches Cake
Servings: 8 pieces
Calories: 440kcal
Equipment
Ingredients
For the cake
- 4 eggs
- 1 cup self-raising flour
- ⅔ cup granulated sugar
- 1 tbsp vanilla extract
- 1 tsp salt
For the meringue
- 2 egg whites
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- lime zest
For the syrup
- 1 cup condensed milk
- 1 cup cream
- 1 cup evaporated milk
Instructions
For the cake:
- Preheat the oven to 180 C (350 F)
- Separate the egg whites from the yolks.
- Beat the egg whites until stiff peaks. Add half of the sugar in small batches during the process.
- Beat the yolks and add the remaining sugar. Beat until the yolks are creamy and lighter.
- With a spatula, mix gently the egg whites with the yolks.
- Add the flour, the vanilla extract, and the salt. Incorporate with encircling movements. Don’t beat the batter or all that air that we previously built will be gone.
- Pour the batter into a greased cake pan and take it to the oven for 15 minutes until the cake is slightly brown.
- Let the cake chill completely.
- With the help of a knife, make small holes in the cake (this way it will absorb more of the syrup).
For the Syrup:
- Mix all the ingredients.
- Pour it over the cake and let it soak for at least 1 hour (you can let it overnight).
For the meringue:
- Beat the white egg until stiff peaks. Add the powdered sugar, the vanilla extract and the lime zest.
- Decorate the tres leches.
Video
Notes
The time of this recipe is 10 min for prep, 15 min to cook the cake, 1 hr to let the cake absorb the syrup in the fridge. Total time 1 hr 25 min.
Nutrition
Calories: 440kcal | Carbohydrates: 56g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 138mg | Sodium: 425mg | Potassium: 327mg | Fiber: 0.4g | Sugar: 45g | Vitamin A: 734IU | Vitamin C: 2mg | Calcium: 226mg | Iron: 1mg