BOLO "TRES LECHES"

Good Morning!

Today we are going to make a recipe, which according to researchers are unanimous to affirm it originated in Mexico, but below you will see that this version is spread in several countries.

Those who have already traveled through some countries of the South Balkans, have probably already come across this cake from Serbia to Albania to Istanbul, this caramel-covered version has become a favorite treat in the Balkans. Although each country claims its invention, the trileçe, as it is known, comes from Latin America.

What does a recipe from the other side of the world have to do with Latin America?

The only common point between these continents is that they all claim to have created this delicacy. "Torta de Tres Leches" doesn't really seem to have a very well defined origin, like many other recipes😕.

"Tres leches", was a recipe invented by Nestlé published on the back of condensed milk cans in the 1930's or 1960's (no consensus has been reached to this day as to the date - again the doubt!!!) to sell the product in Latin America. This explains why the dessert is so popular not only in Mexico, but also in Peru, Argentina, Chile, Costa Rica, Venezuela, Cuba, Puerto Rico and more.

This cake is made with sponge cake, soaked in three different types of milk: concentrated milk without sugar (evaporated milk), condensed milk, and fresh cream.

There are many variations of this recipe, for example, with four types of milk, where dulce de leche is added, or five milks, with the addition of coconut milk. Six milks, on the other hand, incorporates meringue, although meringue has nothing to do with milk. When cinnamon is added, seven milks. Other versions incorporate almond milk, or even three milks to the chocolate when we add cocoa powder.

Back to the Trileçe, after being soaked, it is covered with a thin layer of whipped cream and covered a caramel syrup.

Even the “Tres Leches” can be covered with whipped cream and decorated with fruit, so it's up to your imagination, because the possibilities are many, both in the liquid to soak the cake and in the decoration, as we will see below.

I'll tell you something, I looked a lot for the "such" evaporated milk around here, and I didn't find it, or better yet, it is an imported product and costs approximately R$ 40,00, very expensive isn't it 😮?

But, I assure you, it makes all the difference, since evaporated milk has only 40% water after the reduction of regular milk. This reduction gives it a thicker, creamier consistency and a slightly caramel taste and color.

I prepared mine, so whoever who want to do yours, I guarantee, it's worth it. Is it a difficult? No, it's not, but the process is a little time consuming, but you can do it quietly while preparing your cake.

How to prepare the evaporated milk:

In a saucepan (thick-bottomed and non-stick) put 900gr of whole milk, it cannot be skimmed.

On low heat, after it begins to boil, simmer for about 50 minutes, stirring occasionally with a wooden spoon so it doesn't stick to the bottom.

While it is on the heat, remove the residue that forms on the surface and discard it.

It will be ready when it is caramelized and super creamy, i.e., when it has reduced by 60%.

Of course, you don't need to keep measuring to know if it has reduced 60%, it just needs to change color and be thick.

Tips:

Baking pan: you can choose to use a square or rectangular baking pan, or bake directly in a refractory.

To get very fluffy: after beating the egg whites, be very careful when adding them to the previous mixture, you must do this very delicately so that the cake grows and gets very fluffy.

Unmolding the cake: the plate where you will do that should, as I said before, have high edges because part of the mixture of the three milks, will be under the cake. While it goes to the fridge, this mixture will be absorbed, this means that when this happens it is time to put the rest of the three milks. That is the reason why it is better to do it the day before.

Suggestion for substituting evaporated milk:

1 can of condensed milk

1 can heavy cream without serum

1 can whole milk (same size as condensed milk)

or

1 can whole milk (same size as condensed milk)

1 can heavy cream without serum

1 bottle of coconut milk

Adding flavor into the three milks: you can add cocoa powder, cinnamon, or you can use "dulce de leche" instead of condensed milk. You can add rum if you like it, in which case add 4 tablespoons.

Topping: if using whipping cream - 1 1/4 cups fresh cream, 4 tablespoons sugar and 1 teaspoon vanilla. Put the ingredients in the mixer and beat until consistent. Once this cake gets very soaked, it will have only the surface covered by whipped cream.

Decoration: strawberries, berries, chocolate shavings, peach, etc.

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TRES LECHES CAKE - 2 MILK CAKE

Ingredients

1 cup all-purpose flour

1 cup sugar (3/4 + ¼)

1/3 cup whole milk.

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon vanilla extract

5 large eggs (separate the yolks from the egg whites)

Three milks

1 can condensed milk

1 can evaporated milk

¼ cup heavy cream

For the three milks

Mix the three ingredients in a bowl. Set aside.

Instructions:

Preheat oven to 180°C. Line the bottom and sides of a baking sheet of 23 cm in diameter with paper Premium

In a bowl combine flour, baking powder and salt. Mix and set aside.

Place the egg yolks in the electric mixer with 3/4 cup of sugar.

Beat until pale yellow.

Add milk and vanilla. Mix.

Add the beaten egg yolks to the dry ingredients and mix gently.

In the mixer, on high speed beat the egg whites until peaks form.

Add ¼ cup sugar and beat until egg whites are stiff and shiny.

Add the egg white mixture to the batter very gently until combined.

Put the dough in the previously prepared form. Bake for about 35 to 45 minutes.

As soon as it is almost cool turn it out onto a rimmed platter.

When cake is cool, pierce the surface with a fork or toothpick several times.

Put half of the mixture of the three milks on top of the cake, cover with plastic wrap and refrigerate.

When the cake has absorbed the mixture, put the remaining three milks and take it back to the refrigerator. Leave it overnight.

Before serving, cover the entire surface with grated coconut.