Caramel Tres Leches Cake
Ingredients
Cake
- 5 eggs (yolks and whites separated)
- 1 cup granulated sugar
- 1/2 cup hot water
- 1 cup flour
- 1/2 cup starch
- 1 packet vanilla
- 1 packet baking powder
Milk syrup
- 4 cups milk
- 1 can cream (200 ml)
Caramel sauce
- 1.5 cups granulated sugar
- 1/2 cup water
- 1 tablespoon butter
- 1 can cream (200 ml)
Topping
- Ground pistachio
Preparation
Preheat the oven to 180°C.
Separate the egg yolks and whites. Beat the egg whites until stiff peaks form.
In a separate bowl, beat the egg yolks with 1 cup of granulated sugar until light and fluffy.
Add 1/2 cup of hot water to the yolk mixture and mix well.
Sift together 1 cup of flour, 1/2 cup of starch, 1 packet of vanilla, and 1 packet of baking powder.
Gradually fold the dry ingredients into the yolk mixture.
Gently fold in the beaten egg whites.
Pour the batter into a greased baking dish and bake for 30-40 minutes or until a toothpick inserted comes out clean.
For the milk syrup, combine 4 cups of milk and 1 can (200 ml) of cream in a saucepan. Heat until warm but not boiling, then set aside.
Once the cake is baked and slightly cooled, poke holes all over it with a fork and slowly pour the milk syrup over it, allowing it to absorb.
For the caramel sauce, melt 1.5 cups of granulated sugar in a heavy-bottomed pan over medium heat until golden brown.
Carefully add 1/2 cup of water, 1 tablespoon of butter, and 1 can (200 ml) of cream to the caramel. Stir until smooth and cook until thickened.
Pour the caramel sauce over the soaked cake and sprinkle with ground pistachio. Chill before serving.
Notes
Cup measure is equivalent to 200 ml.
