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Bizcocho de Tres Leches
A classic Dominican sponge cake soaked in three types of milk: evaporated milk, condensed milk, and heavy cream, topped with a light meringue or whipped cream frosting. It's a rich, moist, and decadent dessert beloved across the island.
🧂 Ingrediente
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 tsp Baking powder
- 0.5 tsp Salt
- 6 separated Large eggs
- 0.25 cup Milk(for egg whites)
- 1 tsp Vanilla extract
- 1 can (12 oz) Evaporated milk
- 1 can (14 oz) Sweetened condensed milk
- 0.5 cup Heavy cream
- 1 cup Powdered sugar(for frosting)
- 0.5 cup Butter(softened, for frosting)
- 1 pinch Cinnamon(optional, for dusting)
👨🍳 Instrucțiuni
- 1
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
💡 Sfaturi Profesioniste: Using parchment paper on the bottom can help with easy removal. - 2
In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
💡 Sfaturi Profesioniste: Sifting the dry ingredients can ensure a lighter cake. - 3
In a separate bowl, whisk together egg yolks and vanilla extract. Gradually add the dry ingredients to the egg yolk mixture, alternating with the 0.25 cup of milk, until just combined.
💡 Sfaturi Profesioniste: Do not overmix the batter. - 4
In a clean, dry bowl, beat egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter until no streaks remain.
💡 Sfaturi Profesioniste: Ensure the bowl and beaters are completely grease-free for optimal egg white volume. - 5
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 - 6
While the cake is baking, prepare the milk mixture: In a bowl, whisk together evaporated milk, sweetened condensed milk, and heavy cream.
💡 Sfaturi Profesioniste: You can add a splash of rum to the milk mixture for an extra layer of flavor, if desired. - 7
Once the cake is out of the oven, let it cool in the pan for about 10 minutes. Then, using a fork or skewer, poke holes all over the surface of the warm cake.
💡 Sfaturi Profesioniste: Poking holes allows the milk mixture to penetrate the cake evenly. - 8
Slowly and evenly pour the milk mixture over the warm cake, allowing it to soak in. Let the cake sit at room temperature for at least 30 minutes to absorb the liquid.
⏱️ 30 minutes - 9
Prepare the frosting: In a bowl, cream together softened butter and powdered sugar until smooth. Add a tablespoon or two of milk or cream if needed to reach desired consistency. Spread evenly over the chilled cake.
💡 Sfaturi Profesioniste: Alternatively, use a meringue frosting or simply dust with cinnamon. - 10
Chill the cake in the refrigerator for at least 2-3 hours, or preferably overnight, before serving.
⏱️ 2 hours💡 Sfaturi Profesioniste: Chilling is essential for the flavors to meld and the cake to set.
💡 Sfaturi Profesioniste
- ✓Ensure your eggs are at room temperature for better volume when whipping.
- ✓Don't overbake the cake, as it needs to be moist enough to absorb the milk mixture.
- ✓The longer the cake chills, the more flavorful and moist it will become.
- ✓For a truly authentic Dominican touch, consider using a meringue frosting (suspiro) instead of buttercream.
✨ Idei de Variații
Inspirație pentru propria versiune a acestei rețete
- Add a tablespoon of rum or Dominican rum to the milk mixture for an adult version.
- Top with fresh fruit like strawberries or mango slices.
- Use a different flavor extract, such as almond or coconut, in the cake batter.