Berry Tres Leches Cake
AND LABORIE MCC Rosé
Tres leches cake is a uniquely traditional Latin American cake. It can be found all across Latin America, especially so in Central American countries such as Mexico, Cuba, El Salvador, Venezuela, Puerto Rico, and Nicaragua, which all claim an origin to the cake. I love this recipe as it is pure subtle indulgence. It is easy to prepare and is wonderful to serve to a group of friends or family. Put your own stamp on it by decorating it with fresh flowers and seasonal berries.
Serves: 12 portions
Preparation time: 30 min
Baking time: 30 to 45 min
Oven Temperature: 180 degrees celsius
- CHEF MYNHARDT JOUBERT –
________________________________________________________________________________________________________________________________________________________________________________________
INGREDIENTS:
4 eggs, separated
200g caster sugar – 150 g for the egg whites and 50 g for the yolks
5 ml of vanilla essence or vanilla paste
200g of cake flour
1 tsp baking powder
100ml of full cream milk
1 tin of evaporated milk
1 tin of condensed milk
500ml cream – 150 ml for the pouring mixture and 350 ml for whipping cream
30 ml icing sugar
10 ml of rose water
METHOD:
1 – Heat oven to 180 degrees celsius and grease your pan.
2 – Put the egg whites in a large bowl with a pinch of salt. Beat with an electric hand whisk until foamy. Keep mixing while you slowly add 150g of the sugar intil smooth and glossy
3 – Whip the egg yolks and 50 g of sugar with the vanilla until foamy.
4 – Add the flour, baking powder and milk to the egg yolks, and gently fold everything together
5 – Add a large spoonful of egg white to the cake batter then gently fold through the egg whites mixture with a large spatula – careful not to over-stir.
6 – Pour into the tin, smooth the top and bake for 30 – 35 mins until a skewer inserted into the centre comes out clean.
7 – Mix together the evaporated milk, condensed milk and 50 ml of the cream
8 – Poke holes over the surface with a skewer, then pour over half the milk mixture and leave to cool.
9 – Whip the cream and icing sugar together. Spread the cream over the cake and garnish with fresh seasonal fruit, figs or berries
Berry Tres Leches Cake
AND LABORIE MCC Rosé
Tres leches cake is a uniquely traditional Latin American cake. It can be found all across Latin America, especially so in Central American countries such as Mexico, Cuba, El Salvador, Venezuela, Puerto Rico, and Nicaragua, which all claim an origin to the cake. I love this recipe as it is pure subtle indulgence. It is easy to prepare and is wonderful to serve to a group of friends or family. Put your own stamp on it by decorating it with fresh flowers and seasonal berries.
Serves: 12 portions
Preparation time: 30 min
Baking time: 30 to 45 min
Oven Temperature: 180 degrees celsius
- CHEF MYNHARDT JOUBERT –
______________________________________________
INGREDIENTS:
4 eggs, separated
200g caster sugar – 150 g for the egg whites and 50 g for the yolks
5 ml of vanilla essence or vanilla paste
200g of cake flour
1 tsp baking powder
100ml of full cream milk
1 tin of evaporated milk
1 tin of condensed milk
500ml cream – 150 ml for the pouring mixture and 350 ml for whipping cream
30 ml icing sugar
10 ml of rose water
METHOD:
1 – Heat oven to 180 degrees celsius and grease your pan.
2 – Put the egg whites in a large bowl with a pinch of salt. Beat with an electric hand whisk until foamy. Keep mixing while you slowly add 150g of the sugar intil smooth and glossy
3 – Whip the egg yolks and 50 g of sugar with the vanilla until foamy.
4 – Add the flour, baking powder and milk to the egg yolks, and gently fold everything together
5 – Add a large spoonful of egg white to the cake batter then gently fold through the egg whites mixture with a large spatula – careful not to over-stir.
6 – Pour into the tin, smooth the top and bake for 30 – 35 mins until a skewer inserted into the centre comes out clean.
7 – Mix together the evaporated milk, condensed milk and 50 ml of the cream
8 – Poke holes over the surface with a skewer, then pour over half the milk mixture and leave to cool.
9 – Whip the cream and icing sugar together. Spread the cream over the cake and garnish with fresh seasonal fruit, figs or berries