Tres Leches Cake
with dulce de leche
Ingredientes
Sponge Cake
- 6 eggs
- 180 g white sugar
- 1 c/ chá vanilla essence
- 100 ml milk
- 170 g all-purpose flour
Syrup
- 200 ml heavy cream
- 200 ml evaporated milk
- 200 g condensed milk
Topping
- 200 ml heavy cream
- 395 g dulce de leche (or boiled condensed milk)
- 100 g wildberries
- pinch of cinnamon
Preparação
Sponge Cake
- Preheat the oven to 180 º C.
- Beat the eggs with sugar and vanilla until they triple in volume (about 10 minutes).
- Slowly pour in the milk and beat for a few more seconds.
- Carefully fold in the flour with a spatula.
- Spread this mixture in an ungreased tray of about 40 x 26 cm in size.
- Bake for about 20 to 25 minutes, or until a skewer inserted in the center of the cake comes out dry.
- Let the cake cool down in the tray, upside down, so it doesn't lose any volume.
Syrup
- Mix all the ingredients in the mixer or with a whisk.
- Poke holes across the surface of the entire cake with a skewer. Slowly pour the syrup on it as evenly as possible, and wait until it is absorbed. The cake should be able to absorb all the liquid.
Topping
- Beat the cream to soft peaks.
- If needed, warm up the dulce de leche slighly in the microwave so it is easier to spread.
- Decorate the cake, alternating between spreading the whipped cream and the dulce de leche, and use a skewer to do a "swirl" pattern to your liking. Add a few berries on top and dust with a pinch of cinnamon.
- Store the cake in the fridge overnight.