On the eighth day of Xmas... a recipe for dulce de tres leches from Mexico
The three milk cake recipe comes with a caramel twist!
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 30m |
| SERVES | 2 |
For the sponge cake
15 whole eggs
525 gms sugar
525 gms flour
50 gms baking powder
For the milk mix
1.5 litre milk
1.5 litre cream
500 ml condensed milk
For the whipped cream
1 litre cream
100 ml condensed milk
1. Separate the yolks and whites from the eggs. Whip the egg whites in a bowl with a blender. Add the sugar slowly and whisk it, until it forms a perfect ribbon foam.
2. Next, add the baking powder, after which you have to add the egg yolks.
3. Fold the flour into the mix.
4. Preheat the oven at 170C. Pour the batter on a baking tray lined with parchment paper. Bake for 15 minutes.
5. Boil the milk and cream and then add condensed milk.
6. For the whipped cream, mix all the ingredients together and whisk until stiff peaks.
7. To serve, put the milk mixture in the sponge and pipe the cream on the top let the sponge soak. Top it off with caramel.
8. Serve and enjoy!