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Tres Leches Three Milk Cake

Three Milk Cake – Tarro De Torta Con Tres Leches

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Tarro De Torta Con Tres Leches (Three Milk Cake)

This three milks cake is arguably one of South America’s best exports, with its sweet mixture of “3 milks” added to the perforated cakes after baking, which give the cakes a beautiful moist, but not soggy texture.

This cake recipe is traditionally passed down from generation to generation and enjoyed by young and old.

Condensed milk first came into use in the mid-1850s as a way to preserve milk in cans, without refrigeration. Evaporated milk first became available during the 1870s when milk companies were able to heat the evaporated milk so that it would not spoil in the cans, thereby making the sugar unnecessary. They both became an immediate success where fresh milk was difficult to distribute and store.

This cake probably became popular in the early 1900s. Today, the use of condensed and evaporated milk is a part of Latin American culture.

Although an old recipe these cakes are rapidly becoming the next big trend to come back around in Australia.

Tarro De Torta Con Tres Leches (Three milks cakes in jars)
 
Creator: Jeffrey Simonetta Photographer: Benjamin Townsend
Author:
Serves: 6
Ingredients
  • 1½ cup cake flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • ½ cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 14 ounce can Sweetened Condensed Milk
  • ½ cup milk
  • ½ cup thickened cream
  • 1 packet raspberries
  • 1 packet strawberries, washed and destalked
Method
  1. Preheat oven to 180°C. Line 12 muffin tins with paper liners.
  2. Cream softened butter, sugar and vanilla on high speed for 2 minutes. Add the eggs, one at a time, mixing until well incorporated. Slowly add the flour, baking powder and salt. Mix until just combined.
  3. Scoop the batter into the cupcake liners, filling them half full.
  4. Bake for 18-22 minutes until tops are lightly browned. Remove from the oven and let cool completely on a cooling rack.
  5. Unwrap the cupcakes from their liners. Poke each cake all over with a fork.
  6. In the meantime, combine the sweetened condensed milk, milk and thickened cream.
  7. Using 6 250ml jars, place 1 cupcake in the bottom of each. Slowly spoon 3-4 tablespoons of the milk mixture slowly over each cake.
  8. Place a layer of fresh berries on top, then place another cupcake over the berries. Slowly spoon the remaining milk mixture over each cake, and finally top with some more fresh berries. Cover the jars and store them in the refrigerator overnight.

 

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Published on: November 24, 2014

Filled Under: Featured, Recipes

Views: 1514

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