Tres Leches Cake with Turrón by @aliterdulcia

1h5

12 servings

🥚

8 count

Eggs

🍬

100 g

Sugar

🌾

200 g

Flour

🌽

40 g

Cornstarch

🧂

1 g

Salt

🫙

4 g

Baking powder

🥛

200 ml

Milk

🥛

400 ml

Heavy cream

🥛

120 g

Condensed milk

🥛

150 g

Turrón cream

🥛

200 g

Whipped cream

  1. Preheat

    Preheat the oven to 180°C / 350°F and line the 23 cm round cake pan.

  2. Step
    • egg

    Separate the 8 eggs into yolks and whites.

  3. Whip
    • egg
    • granulated sugar

    Whip the egg yolks with 100 g granulated sugar until pale and thick.

  4. Sift
    • wheat flour
    • salt

    Sift 200 g wheat flour, 40 g cornstarch, 1 g salt, and 4 g baking powder together.

  5. Fold
    • wheat flour
    • salt
    • Sugar

    Fold the dry ingredients into the yolk mixture until no dry streaks remain.

  6. Whip
    • egg

    Whip the egg whites to stiff peaks.

  7. Fold
    • egg

    Fold the whipped egg whites into the batter gently.

  8. Pour

    Pour the batter into the prepared pan and level the surface.

  9. Bake

    Bake the sponge for 35 min until golden and springy.

  10. Combine
    • whole milk
    • heavy cream

    Combine 200 ml whole milk, 200 ml heavy cream, 120 g sweetened condensed milk, and 150 g turrón cream in a saucepan.

  11. Heat
    • whole milk
    • heavy cream

    Heat the milk mixture gently and whisk until smooth and pourable.

  12. Pierce

    Pierce the hot sponge all over with a skewer.

  13. Pour
    • whole milk
    • heavy cream

    Pour the warm turrón milk mixture evenly over the hot sponge.

  14. Chill
    • Milk

    Chill the cake until the milk mixture is fully absorbed.

  15. Cover
    • whipped cream

    Cover the chilled cake with 200 g whipped cream.

Tres Leches Cake with Turrón by @aliterdulcia

1h5

12 servings

🥚

8 count

Eggs

🍬

100 g

Sugar

🌾

200 g

Flour

🌽

40 g

Cornstarch

🧂

1 g

Salt

🫙

4 g

Baking powder

🥛

200 ml

Milk

🥛

400 ml

Heavy cream

🥛

120 g

Condensed milk

🥛

150 g

Turrón cream

🥛

200 g

Whipped cream

Preparation Steps

  1. Step 1/15

    Preheat the oven to 180°C / 350°F and line the 23 cm round cake pan.

    🍰23 cm round cake pan

  2. Step 2/15

    Separate the 8 eggs into yolks and whites.

    🥚egg
    🥣large mixing bowl

  3. Step 3/15

    Whip the egg yolks with 100 g granulated sugar until pale and thick.

    🥚egg
    🍬granulated sugar
    🥣large mixing bowl
    ⚙️electric hand mixer

  4. Step 4/15

    Sift 200 g wheat flour, 40 g cornstarch, 1 g salt, and 4 g baking powder together.

    🌾wheat flour
    🌽cornstarch
    🧂salt
    🫙baking powder
    🧺fine sieve
    🥣large mixing bowl

  5. Step 5/15

    Fold the dry ingredients into the yolk mixture until no dry streaks remain.

    🌾wheat flour
    🌽cornstarch
    🧂salt
    🫙baking powder
    🥣large mixing bowl
    🥄rubber spatula

  6. Step 6/15

    Whip the egg whites to stiff peaks.

    🥚egg
    🥣large mixing bowl
    ⚙️electric hand mixer

  7. Step 7/15

    Fold the whipped egg whites into the batter gently.

    🥚egg
    🥣large mixing bowl
    🥄rubber spatula

  8. Step 8/15

    Pour the batter into the prepared pan and level the surface.

    🍰23 cm round cake pan
    🥄rubber spatula

  9. Step 9/15

    Bake the sponge for 35 min until golden and springy.

    🍰23 cm round cake pan

  10. Step 10/15

    Combine 200 ml whole milk, 200 ml heavy cream, 120 g sweetened condensed milk, and 150 g turrón cream in a saucepan.

    🥛whole milk
    🥛heavy cream
    🥛sweetened condensed milk
    🥛turrón cream
    🍲saucepan
    🥄whisk

  11. Step 11/15

    Heat the milk mixture gently and whisk until smooth and pourable.

    🥛whole milk
    🥛heavy cream
    🥛sweetened condensed milk
    🥛turrón cream
    🍲saucepan
    🥄whisk

  12. Step 12/15

    Pierce the hot sponge all over with a skewer.

    🍢skewer
    🍰23 cm round cake pan

  13. Step 13/15

    Pour the warm turrón milk mixture evenly over the hot sponge.

    🥛whole milk
    🥛heavy cream
    🥛sweetened condensed milk
    🥛turrón cream
    🍰23 cm round cake pan

  14. Step 14/15

    Chill the cake until the milk mixture is fully absorbed.

    🍰23 cm round cake pan

  15. Step 15/15

    Cover the chilled cake with 200 g whipped cream.

    🥛whipped cream
    🥄rubber spatula

Composition

Ingredients

Types

Eggs, Thickeners, Seasonings, Leavening agents, Dairy, Confectionery

Ingredients

Eggs, Sugar, Flour, Cornstarch, Salt, Baking powder, Milk, Heavy cream, Condensed milk, Turrón cream, Whipped cream

Notes

Eggs (whites and yolks separated), Milk (whole milk, for the turrón bath), Heavy cream (liquid whipping cream, for the turrón bath), Condensed milk (for the turrón bath), Turrón cream (nougat cream, for the turrón bath), Whipped cream (for decoration, amount not given, meringue is an alternative topping)

Allergens

Eggs, Milk, Tree nuts

Dietetics

Dietary regimen

Vegetarian

Calories

355 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 42g, Total fat: 17g, Saturated fat: 9g, Sugars: 31g, Fiber: 1g

Nutritional Information

Minerals

Calcium: 125mg, Iron: 1.4mg, Potassium: 190mg, Sodium: 145mg

Vitamins

Vitamin A: 145mcg, Vitamin D: 1.5mcg, Vitamin B12: 0.5mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

35 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

23 cm round cake pan, large mixing bowl, electric hand mixer, rubber spatula, fine sieve, saucepan, whisk, skewer, measuring scale

Appliances

Oven, Stove, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Christmas, Holiday celebration, Afternoon tea, Birthday

Origin

Source

Platform

instagram

Original Creator

@aliterdulcia

Origin

Cuisine

Spanish, Latin American

Geographic

Spain, Europe

Various

Aspect

Texture

Airy, Moist, Creamy, Soft

Flavors

Sweet, Milky, Nutty, Caramelized

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave in a warm room because the cake contains dairy), fridge : 3 days (Store in an airtight container,Keep below 4°C / 40°F), freezer : 30 days (Freeze without whipped cream when possible,Wrap tightly before freezing)