Tres Leches
Baking and Desserts • European
Description
This recipe was shared with us by John Smith, a chef at a popular American restaurant. The name of the dessert translates from Spanish as 'Three Milks': it indeed uses three types of milk. The dish originates from Mexico but is prepared all over the world from Texas to Barcelona. It is particularly loved in the United States — the sweet, creamy, and milky flavors strongly evoke childhood memories.
Ingredients
- Milk 0 fl oz
- Clarified Butter 0 fl oz
- Condensed Milk 0 oz
- Chicken Egg 8 pieces
- Wheat Flour 5 oz
- Sugar 5 oz
Step-by-Step Guide
Step 1
Take six of the eight eggs and separate the whites from the yolks. First, whip the six egg whites with 100 grams of sugar in a blender until you achieve a thick, white foam. To prevent the egg whites from collapsing, place them in the refrigerator.
Step 2
In 6 egg yolks, add 2 whole eggs and the remaining 100 grams of sugar, and whisk until it forms a white foam. Combine the egg whites and yolks gently by hand using a spatula. To the mixture of beaten egg whites and yolks, add well-sifted flour and knead the dough with the same spatula.
Step 3
Pour it into a mold and bake at 355°F for 45 minutes. The sponge cake will rise during baking if the eggs are whipped correctly.
Step 4
Combine the three types of milk to create a mixture and pour it over the prepared sponge cake completely, allowing it to soak in. Cover with plastic wrap and refrigerate for at least overnight, or up to a full day.
Step 5
Before serving, you can garnish with whipped cream or cottage cheese made from fermented milk. For an extra touch of perfection, you can also dust with smoked paprika.
Step 6
To make cottage cheese from fermented baked milk at home, freeze a carton of 1% kefir in the freezer, then remove the packaging and place it in a colander set over a pot. Cover it with plastic wrap and place it on the top shelf of the refrigerator. By morning, the whey will have drained down (mix it with some citrus juice and drink it – it's refreshing!), leaving behind the creamiest, most homogenous airy cottage cheese in the colander, resembling whipped cream in texture. With such a topping, the dessert will be called Quatro Leches – "Four Milks."
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