👨‍🍳 Istruzioni

1. 1

   Preheat oven to 180°C (350°F). Grease and flour a 20cm (8-inch) round baking pan.

   💡 Consigli Professionali: Ensure the pan is well-greased to prevent sticking.
2. 2

   For the Mbeyu base: In a large bowl, cream together the softened butter and sugar until light and fluffy.

   💡 Consigli Professionali: Use room temperature butter for best results.
3. 3

   Beat in the egg yolks one at a time, followed by the milk and vanilla extract. Mix until well combined.

   ⏱️ 3 minutes
4. 4

   In a separate bowl, whisk together the cassava starch and baking powder.

   💡 Consigli Professionali: Sifting the dry ingredients can help prevent lumps.
5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

   💡 Consigli Professionali: The batter will be thick.
6. 6

   Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

   ⏱️ 35 minutes

   💡 Consigli Professionali: The Mbeyu should be lightly golden and firm to the touch.
7. 7

   While the Mbeyu is baking, prepare the Tres Leches soak: In a bowl, whisk together the evaporated milk, sweetened condensed milk, heavy cream, and vanilla extract.

   💡 Consigli Professionali: Ensure all ingredients are well combined.
8. 8

   Once the Mbeyu is out of the oven, let it cool in the pan for about 10 minutes. Then, poke holes all over the surface of the Mbeyu with a skewer or fork.

   ⏱️ 10 minutes
9. 9

   Slowly and evenly pour the Tres Leches mixture over the warm Mbeyu, allowing it to soak in. Let it sit for at least 30 minutes to absorb the liquid.

   ⏱️ 30 minutes

   💡 Consigli Professionali: Pour gradually to ensure even absorption.
10. 10

    For the whipped cream topping: In a chilled bowl, whip the cold heavy cream with the powdered sugar until stiff peaks form.

    💡 Consigli Professionali: Using a cold bowl and whisk helps the cream whip faster.
11. 11

    Spread the whipped cream evenly over the top of the soaked Mbeyu. Garnish with a sprinkle of cinnamon or grated chocolate if desired.

    💡 Consigli Professionali: Chill for at least 1 hour before serving for best results.