Ana Lozz

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Ana Lozz

Tres Leches Chocolate Cake

Name: Tres Leches Chocolate Cake
Prep time: 80 min
Cook time: 80 min
Yield: 6
Cuisine: Mexicana
Ingredients: 30 grams cocoa, bitter; 70 milliliters whole milk; 20 grams flour; 60 grams sugar; 1 1/2 teaspoons baking soda; 5 egg yolks; 80 milliliters oil; 1 teaspoon vanilla essence; 5 egg whites; 150 grams sugar; 1 can evaporated milk; 1 can condensed milk; 250 milliliters whipping cream; dulce de leche, to taste; 3 egg whites

1h 20 mins

Low

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Ana Lozz

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This recipe is designed based on the classic three milks but with an added color and a different flavor.

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Ingredients

6 portions

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Preparation

Mix in a bowl the cocoa and the warm milk to unify. Sift the flour, 60 grs. of sugar and baking powder. Place the yolks, oil and vanilla essence in a bowl.

Mix step 3 with step 2.Prepare a meringue with the whites and 150 grs. of sugar.

Mix the meringue with a spatula in the preparation of step 4. Place the preparation in a mold and bake at 350 F for 35 to 45 minutes. Let cool and unmold.

Mix the evaporated cream, condensed milk and cream with a hand mixer until homogenizing.

Combine the sugar with a little water to cover the sugar in a small pot. Place in the fire until you reach the little ball. At the same time that at the point beat the egg whites until they are frothy.

Add the syrup in the egg whites and continue beating until the preparation is firm and cool.

Place the cake in a deep bowl. Grind holes in the cake (with a toothpick or fork). Add the cream on the cake.

Cover it with plastic wrap and leave it in the fridge for at least 1 hour to absorb the cream of 3 milks. Cut the cake with a serrated knife.

Place a piece of the sponge cake on the base of the plate or cardboard. Place dulce de leche (cajeta) to taste. Cover the cake with the other piece of biscochuelo. Decorate the cake with the Italian meringue.