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Marielle

Marielle Henaine

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Delicious Tres Leches Cake with Cajeta

3 h
25 min
Easy
186
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Richer than that from your favorite patisserie! Now you can prepare this traditional and tres leches delicious cake with cajeta. The best thing bout this cake is that you do not need a specific mold, you can do it with any oven tray. This is an easy and very economical dessert that you can make for any meeting or even to sell.
Learn more about Marielle Henaine

Ingredients

10 servings
  • 12 pieces of egg white
  • 1/2 Cup of sugar
  • 12 pieces of egg yolk
  • 1/2 Cup of sugar
  • 1 tablespoon of vanilla essence
  • 1 tablespoon of Orange zest
  • 2 cups of flour sifted
  • 1 Cup of whole milk for the 3 milks
  • 1 Cup of evaporated milk for the 3 milks
  • 1 Cup of Nestle media creama for the 3 milks
  • 1 1/2 cups of cajeta - Mexican carmelized goat milk sweet divided, 1/2 for the 3 milks and the rest for filling
  • enough of white rum for the 3 milks
  • 2 cups of whipping cream for the covering
  • 1/4 of Cup of powder sugar for the covering
  • enough of cajeta - Mexican carmelized goat milk sweet to decorate

    Preparation

    Preheat the oven to 180 ° C (356F)
    For the cake, whisk the whites with the sugar nougat. On the other hand, beat the yolks with sugar until doubled in volume. Add vanilla and orange zest.
    In a bowl add the egg whites to the yolks and mix in an enveloping way. Incorporate the flour sifted little by little in the form of a drizzle and wrap carefully, trying not to lower the preparation.
    Pour into a previously greased and floured mold. Bake for 25 minutes or until cooked and let cool completely. Unmold and cut the cake in half to obtain two pieces of the same size.
    For the 3 milks, heat the whole milk with the evaporated milk, the half cream, half a cup of cajeta and the rum to your liking, until incorporated. Remove and let cool.
    On a board match the biscuits, and with a jug moisten them with the 3 milks. Add cajeta to one of them and place the other layer of cake on top. Refrigerate at least one hour.
    For the frosting, beat the whipped cream with the powdered sugar until it doubles its size.
    Cover the cake with the whipped cream, decorate with the cajeta and refrigerate again until serving.

    PRESENTATION

    Cover with cream and decorate with cajeta.

    TIPS

    You do not need a mold, you can do it on any baking tray. The "nougat point" refers to when the egg whites double their volume and have firm peaks, which indicates that they are stable.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    624
    kcal
    31%
    Carbohydrates
    94.7
    g
    32%
    Proteins
    12.0
    g
    24%
    Lipids
    25.8
    g
    40%
    Fiber
    5.5
    g
    11%
    Sugar
    53.2
    g
    59%
    Cholesterol
    96.0
    mg
    32%
    Esha
    Rate this tip
    Ratings (4)
    Elia Rosas
    29/05/2019 00:03:58
    Fabuloso este pastel me encanta gracias
    Sonia Pineda
    28/05/2019 19:44:57
    Me encanta
    Laura Alcocer
    28/05/2019 12:21:51
    Excelente
    Mary Meneses
    28/05/2019 09:05:24
    Gracias es una delicia

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