Tres Leches Cake with Lucuma 😋

Name: Tres Leches Cake with Lucuma 😋
Ingredients: 3 eggs; 1/2 cup plus 1 tablespoon sugar (90 grams); 1/2 cup cake flour (60 grams); 1 teaspoon baking powder (5 grams); 1/2 cup cornstarch (60 grams); 1 teaspoon vanilla extract (3 ml); 3/4 cup sweetened condensed milk (180 ml); 3/4 cup evaporated milk (180 ml); 3/4 cup heavy cream (180 ml); 1 cup plus 1 tablespoon water (250 ml); 1 stick cinnamon; 4 whole cloves; 1/4 cup sugar (50 grams); Pisco, to taste; 3/4 cup heavy whipping cream (200 ml); 1/2 cup dulce de leche (100 grams); 1/2 cup lucuma pulp, blended and strained (100 grams); Ground cinnamon, to taste; 1 kiwi; 1 maraschino cherry or cherry; Chocolate sprinkles; 8 -inch round cake pan; Butter and flour for the pan; bag Clear plastic; Piping tips, cake comb, piping bag, and offset spatula

Luis @josben111

Perú

This dessert is a favorite all across Latin America, but this time it has a unique twist with lucuma, the fruit of the Incas. This delicious fruit is native to the Andean valleys of Peru and is packed with benefits thanks to its high content of vitamins A and B3.

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Ingredients

Sponge Cake
3eggs
1/2 cupplus 1 tablespoon sugar (90 grams)
1/2 cupcake flour (60 grams)
1 teaspoonbaking powder (5 grams)
1/2 cupcornstarch (60 grams)
1 teaspoonvanilla extract (3 ml)
Milks
3/4 cupsweetened condensed milk (180 ml)
3/4 cupevaporated milk (180 ml)
3/4 cupheavy cream (180 ml)
Syrup
1 cupplus 1 tablespoon water (250 ml)
1 stickcinnamon
4whole cloves
1/4 cupsugar (50 grams)
Pisco, to taste
Filling and decoration
3/4 cupheavy whipping cream (200 ml)
1/2 cupdulce de leche (100 grams)
1/2 cuplucuma pulp, blended and strained (100 grams)
Ground cinnamon, to taste
1kiwi
1maraschino cherry or cherry
Chocolate sprinkles
Other
8-inch round cake pan
Butter and flour for the pan
bagClear plastic
Piping tips, cake comb, piping bag, and offset spatula

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Steps

1

Grease the cake pan with butter and dust with flour, tapping out the excess. Beat the eggs and sugar for 8 minutes until tripled in volume, then add the vanilla extract. Sift together the flour, cornstarch, and baking powder, and fold them into the egg mixture in three parts by hand. Bake for 30 to 35 minutes at 350°F (180°C).
2

Remove the cake from the pan while hot; do not let it cool in the pan or it may shrink. Slice the sponge cake into 2 layers. Make the syrup by simmering the listed ingredients until it turns color (about 3 or 4 minutes), remove the cinnamon and cloves, and add pisco to taste (about 1 teaspoon or 5 ml).
3

Mix the three milks and heat over very low heat until it just comes to a boil, stirring constantly to prevent burning. Pour the mixture into a small pitcher and add enough syrup to reach 2 1/2 to 2 3/4 cups (600–650 ml). Line the cake pan with 1 or 2 opened plastic bags so it covers the whole pan, and place the top cake layer at the bottom. Soak with half of the milk mixture.
4

Mix the dulce de leche with a little lucuma pulp and spread it over the cake layer. Place the second cake layer on top and soak with the remaining milk mixture. Close the plastic bag over the cake and refrigerate overnight.
5

Whip the heavy cream until stiff peaks form, add the remaining lucuma pulp, and fold in with a spatula. Unmold the cake onto a rimmed plate.
6

For decoration, use piping tips 6B and 580, and a cake comb with a design.
7

First, cover the entire cake with a generous, smooth layer of cream, using the cake comb on the sides and the offset spatula to smooth the top. Use tip 6B to pipe rosettes around the edge, then sprinkle cinnamon in a circle.
8

With tip 580, pipe a swirl in the center and add chopped kiwi and a maraschino cherry. Decorate the bottom edge of the cake with chocolate sprinkles.