FULL RECIPE

June 9 2016

I had not thought to do anything special for my birthday but it really like a tradition
I always do something small for this day.
Besides the birthday of the twins it is in a few days.
Finally I made these little cakes of Tres Leches in this shape but you can make the big cake.
I made these to celebrate with all my friends around the world that always visit me and are lovely .
Happy birthday to me :)
Thanks for the love
thanks for the friendship and thanks for everything.
Love ya xoxox

Many of you know how is 3 Leches Cake, a light and airy sponge cake soaked with a mixture of 3 milks, And crowned with a marshmallow frosting that take it to a whole level of deliciosness.

Recipe adapted from Cleobuttera.com

Ingredients
the cake

6 eggs room temperature
1 cup (200 grams) granulated sugar
1 tablespoons vanilla extract
1/2 teaspoon salt
1/2 cup cornstarch or cornflour
1 1/2 cup of all purpose flour

Milk mixture

2 cups evaporated milk
1 cup plus 3 tablespoons sweetened condensed milk
1 cup heavy cream

Marshmallow frosting
4 egg whites
1 cup granulated sugar
1/2 teaspoon cream of tartar
pinch of salt

Method
Preheat oven to 350F/ 180°C
Coat a 13 x 9 inch baking pan with butter and flour, then line the bottom of the pan with a rectangular piece of parchment paper.

Sift the cornstarch and flour together in a medium bowl, and set aside.
In the bowl of a stand mixer combine the eggs, sugar, vanilla and salt.
Set the bowl over a saucepan of simmering water (make sure tge bottom of the bowl is not touching the water) Heat stirring constantly until quite warm to the touch but not hot.
Remove from the saucepan and transfer to the stand mixer . Beat the mixture on high speed until very thick and double in volume., beat about 5 minutes.

When the beating is complete, sift half of the mixture onto the beaten eggs. With a spatula gently fold in the flour mixture until mostly incorporated. Be careful not to deflate all the air that has been whipped into the mixture. Add the remaining flour mixture until no flour pockets remain and has disappered completely.
Pour the cake batter into the prepared pan and bake until deep golden brown and a toothpick inserted in the center comes out clean. 25 to 30 minutes.
The cake it must be unmolded while still hot, as soon as its baked. Run a knife between the sides of the pan and the cake . Unmold right away onto a wire rack, leaving the parchment in place. Allow to cool completely

Milk mixture

In a large measuring cup with a spout, whisk together the evaporated milk, sweetened condensed milk and heavy cream until well combined and smooth.

IInvert the cake to the other side and remove the parchment. Make the holes in all cake with a toothpick in all the cake to the milk mixture be absorbed.
Slowly pour the milk mixture over the cake until completely absorbed. Cover with plastic wrap and refrigerate for at least 3 to 4 hours.

Frosting

In a bowl put the whites, salt, sugar and cream of tartar. With a handheld wire whisk, combine together.
Set the bowl over a saucepan with simmering water. Heat and stirring constantly, until quite warm but not hot.
Remove from the saucepan and put into the stand mixer, beat on high speed until very thick white and glossy.

Using a spatula spread the frosting all over the surface of the cake to cover.
(If you make the little how I made, spread the frost one piece at a time.)
Using a kitchen torch toast the frosting until it reaches the desired color of brown.
Alternatively if a kitchen torch is not available place the cakes under the oven's broiler until browned.
You can serve with some berries or dry rosebuds or fresh little roses.

Notes:
Store leftovers covered in the fridge.
To make the little cakes I use a circle cutter after the cake was moist, and before to frosted.

Print recipe here