Tres leches (Balkan Version)
This is a recipe I have been doing for nearly 10 years.
The exact origins of the tres leches cake can be traced back to 19th century Mexico, where soaked cakes and sponges were a tradition however for the Balkan Tres Leche one theory is that the popularity of Latin American soap operas in Albania led local chefs to reverse-engineer the dessert, which then spread to Turkey.
Tres leches (Balkan Version)
This is a recipe I have been doing for nearly 10 years.
The exact origins of the tres leches cake can be traced back to 19th century Mexico, where soaked cakes and sponges were a tradition however for the Balkan Tres Leche one theory is that the popularity of Latin American soap operas in Albania led local chefs to reverse-engineer the dessert, which then spread to Turkey.
Cooking Instructions
- 1
In a bowl, add the eggs, sugar, and vanilla together and beat them with a mixer for approximately 5 to 7 minutes
- 2
Once all is combined and the texture is smooth and runny, add the flour gradually(spoon by spoon) and add the baking powder once done with the flour.
- 3
When all is thoroughly combined, and if the batter is too thick, feel free to add 80 ml of milk.
- 4
Pour the batter into the pan. The oven should be preheated at 180°C / 356 F for 45 minutes. Throughout this time, you will check whether the temperature will need to be lowered
- 5
After the cake has been baked, let it rest for about 25 minutes.
After 25 minutes, make little cuts on the surface of the cake, and place it in the same pan, then pour 1 L of milk & 1 L of heavy cream gradually until the cake soaks it all up.
- 6
Cover the cake in the caramel glaze, cut it into little squares, and let it sit in the fridge for about 2 hours before consuming. Enjoy!
- 7
- 8
Link for the caramel glaze:
https://www.magazaonline.co.uk/products/extra-fruit-fillings-caramel-glaze-for-trilece-karamel-za-trilece-700g
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