Week 4/52.
I chuckled to myself while drafting the title, because it’s so me. Trying a twist on everything. Sometimes it works for the better, sometimes it doesn’t. This recipe does work, but for me. And it will work for those who prefer desserts on the lower end of the spectrum.
It’s one of those controversial ideas, that desserts are meant to be sweet. Tres leches cakes are supposed to be sweet, but I find them to be too sweet. So I recreated this version of the recipe, that’s less sweet so you can eat more!
What you will need
- Cake
- ¾ cup flour
- 2 eggs (separated)
- ½ cup sugar
- 1 tsp vanilla essence
- ¼ cup milk
- 1 tsp baking powder
- ½ tsp salt
- 3 Milk Mixture
- ½ cup evaporated milk
- ⅓ cup whole milk
- ½ cup condensed milk
- Whipped Topping
- ½ cup whipping cream
- 2 tbsp icing sugar
- ½ tsp vanilla
- Ground cinnamon
What you will do
- Preheat the oven to 350F and grease a baking dish.
- In a bowl, beat the egg yolks and sugar until fully combined.
- Add in the vanilla and sift in the dry ingredients. Fold until combined and set aside.
- In another mixing bowl, whisk the egg whites until stiff peaks form.
- Fold the whites into the cake batter, until combined. The batter will multiply in amount but be careful not to over-mix, we want the volume!
- Pour into the dish and bake for 30 minutes. Let cool once baked.
- While cake is cooling, mix the 3 milk mixture until smooth.
- Poke holes over the cake and once cake is completely cooled, pour the milk mix and cover the cake.
- Set in the fridge overnight for the milk mix to absorb into the cake.
- Make the whipped topping the next day. Sprinkle the cinnamon over the whipped cream and serve!