My Tres Leches Cake

Name: My Tres Leches Cake
Yield: 16 servings
Ingredients: For the cake:; 1 teaspoon vanilla extract; 3 eggs; 1 cup sugar (about 200 grams); 1 2/3 cups all-purpose flour (about 200 grams); 2/3 cup plain yogurt (about 150 ml); 3/4 cup cornstarch (about 100 grams); 1 packet baking powder (such as Royal, about 0.5 oz or 16 grams); 1/2 cup sunflower oil (about 100 ml); 2 cups strawberries, optional (about 300 grams); Butter for greasing the pan; 9 - to 9.5-inch round pan (22–24 cm); For the milk mixture:; 3/4 cup milk (about 200 ml); 3/4 cup sweetened condensed milk (about 200 ml); 3/4 cup evaporated milk (about 200 ml); For the topping:; 7 oz baking chocolate (about 200 grams); 3 tablespoons water (about 50 ml); 1 heaping tablespoon butter; Cookies (for decoration)

isa24 @isa24

En Roquetas De Mar

This is especially delicious, and it's like two desserts in one—you can make just the sponge cake or the full tres leches cake.

isa24 @isa24

En Roquetas De Mar

This is especially delicious, and it's like two desserts in one—you can make just the sponge cake or the full tres leches cake.

Saved

Ingredients

16 servings

For the cake:
1 teaspoonvanilla extract
3eggs
1 cupsugar (about 200 grams)
1 2/3 cupsall-purpose flour (about 200 grams)
2/3 cupplain yogurt (about 150 ml)
3/4 cupcornstarch (about 100 grams)
1 packetbaking powder (such as Royal, about 0.5 oz or 16 grams)
1/2 cupsunflower oil (about 100 ml)
2 cupsstrawberries, optional (about 300 grams)
Butter for greasing the pan
9- to 9.5-inch round pan (22–24 cm)
For the milk mixture:
3/4 cupmilk (about 200 ml)
3/4 cupsweetened condensed milk (about 200 ml)
3/4 cupevaporated milk (about 200 ml)
For the topping:
7 ozbaking chocolate (about 200 grams)
3 tablespoonswater (about 50 ml)
1heaping tablespoon butter
Cookies (for decoration)

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Steps

1

Preheat the oven to 350°F (180°C). Choose a springform pan and grease it with butter or oil. Separate the egg whites from the yolks. Beat the egg whites with a whisk until stiff peaks form and set aside. Beat the yolks with the sugar and vanilla extract. Add the remaining ingredients and the egg whites (except the strawberries) and gently fold together. Next, add the strawberries, cut into quarters, and mix well.
2

Pour the batter into the greased pan. Bake for 60 minutes (without convection), but check your oven as times may vary. Test with a toothpick—if it comes out clean, it's done; if not, bake a few minutes longer. Mix the three milks in a pitcher and chill in the fridge. Let the cake cool, then slice a thin layer off the top. Poke holes all over the cake (see photo if available). Slowly pour the milk mixture over the cake, letting it absorb before adding more. Refrigerate overnight.
3

In a skillet, toast 1 cup ground almonds (about 125 grams) with 2/3 cup sugar (about 125 grams) and 5 tablespoons water, stirring constantly with a wooden spoon. Spread onto parchment paper and let cool. (The next day, it will be crunchy.) Store any extra almond crunch in a jar or bag for future desserts.
4

The next day, take the cake out of the fridge. Chop the chocolate into pieces and crush it. Place in a saucepan with the water and heat on low for 4 minutes. After this time, add the butter, stir, and heat for another 4 minutes on low. Place the cake on a wire rack and pour the chocolate mixture over it. Decorate with cookies and sprinkle with the almond crunch. As you can see, the cake is soaked in the three milks.
5

I buy the cookies at the grocery store, but you can use any butter cookies you like.