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Mbeyu Tres Leches
A delightful fusion dessert, Mbeyu Tres Leches combines the chewy, slightly sweet Mbeyu (a traditional Paraguayan starch cake) with the rich, creamy indulgence of a Tres Leches cake. It offers a unique textural and flavor experience.
🧂 Ingrediënten
- Mbeyu Base:
- 250 g Cassava starch (almidón de mandioca)
- 100 g Sugar
- 50 g Butter(softened)
- 120 ml Milk
- 2 large Egg yolks
- 1 tsp Baking powder
- Tres Leches Soak:
- 200 ml Evaporated milk
- 200 ml Sweetened condensed milk
- 100 ml Heavy cream
- 1 tsp Vanilla extract
- Whipped Cream Topping:
- 250 ml Heavy cream(cold)
- 50 g Powdered sugar
👨🍳 Instructies
- 1
Preheat oven to 180°C (350°F). Grease and flour a 20cm (8-inch) round baking pan.
💡 Pro Tips: Ensure the pan is well-greased to prevent sticking. - 2
For the Mbeyu base: In a large bowl, cream together the softened butter and sugar until light and fluffy.
💡 Pro Tips: Use room temperature butter for best results. - 3
Beat in the egg yolks one at a time, followed by the milk and vanilla extract. Mix until well combined.
⏱️ 3 minutes - 4
In a separate bowl, whisk together the cassava starch and baking powder.
💡 Pro Tips: Sifting the dry ingredients can help prevent lumps. - 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
💡 Pro Tips: The batter will be thick. - 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💡 Pro Tips: The Mbeyu should be lightly golden and firm to the touch. - 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.
💡 Pro Tips: Ensure all ingredients are well combined. - 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
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💡 Pro Tips: Pour gradually to ensure even absorption. - 10
For the whipped cream topping: In a chilled bowl, whip the cold heavy cream with the powdered sugar until stiff peaks form.
💡 Pro Tips: Using a cold bowl and whisk helps the cream whip faster. - 11
Spread the whipped cream evenly over the top of the soaked Mbeyu. Garnish with a sprinkle of cinnamon or grated chocolate if desired.
💡 Pro Tips: Chill for at least 1 hour before serving for best results.
💡 Pro Tips
- ✓Ensure the Mbeyu is still warm when you pour the Tres Leches mixture over it for better absorption.
- ✓This dessert is best served chilled.
- ✓Cassava starch can be found in Latin American grocery stores.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- Add a layer of sliced fruit (like peaches or strawberries) between the Mbeyu and the whipped cream.
- Infuse the Tres Leches soak with a cinnamon stick or a few star anise pods for added flavor.