The Latin American dessert you will love

I consider myself a dessert fanatic, its sweetness and deliciousness is incomparable. That being said, I have to admit that my favorite dessert is tres leches cake, so today I will talk and explain how to make this treat and you can enjoy it!

It is important to note that tres leches is a really moist and dense cake from Latin America. It is topped with three types of milk: condensed milk, evaporated milk and whipped cream.

To begin with, it's important to be clear that it's okay to indulge once in a while, but eating healthy is something we should always do. So, having said that, I'll start by explaining what this dessert is all about.

Like any recipe, I will tell you the ingredients that go into this tasty dessert:

• 1 cup flour

• 1/2 tablespoon ground cinnamon

• 6 eggs

• 1/2 tablespoon salt

• 1 cup, plus two tablespoons of sugar

• 3/4 cup milk

• 3 tablespoons vanilla

• 1 can of condensed milk and 1 can of evaporated milk

• 1 cup whipped cream

Okay, first it is important to preheat the oven to 350°F.

We will start by mixing the cinnamon, flour and salt in a small bowl. Then, in another bowl, beat the egg yolks and 3/4 cup of sugar with the electric mixer on high speed for 5 minutes or until they become light and fluffy or even double in volume, but be sure to clean the edges of the bowl from time to time.

While continuing to beat the flour, gradually add 1/4 cup milk, 2 teaspoons vanilla, and then add the rest of the flour mixture, beating on low speed until well blended, again wiping the edges occasionally.

In another large, clean bowl, begin beating the egg whites on high speed for 2 minutes or until soft peaks form. Beat in the remaining 1/4 cup sugar until stiff peaks form. While continuing to beat, fold 1/3 of the egg white mixture into the batter until well incorporated. Gently fold in the remaining egg white mixture.

Now, pour the batter evenly into a previously greased 13x9-inch baking pan.

Bake for 25 to 30 minutes or until a toothpick inserted comes out completely clean. When ready, cool in the same pan, but on a wire rack for 5 minutes.

While cooling, mix the 1/2 cups of regular, condensed and evaporated milk in a medium bowl until well blended. Then, in the warm cake, poke holes with a fork at 1-inch intervals, moving the fork back and forth to enlarge them slightly. Carefully pour the milk mixture over the cake. It will slowly absorb the milk mixture. Then let it cool slightly and cover.

Refrigerate for 3 hours or overnight for best results.

Next, beat the cream with the remaining 2 tablespoons of sugar, adding 1 tablespoon of vanilla in a medium bowl on high speed, until stiff peaks form.

This is to top the whipped cream cake, and it's ready!

I hope you liked and enjoyed the article and recipe!

Tell me, what did you think and how did it turn out?