Raspberry Tres Leches Cake Recipe
If you remember, when we first met with Tres Leches, it was with caramel sauce; Chocolate and raspberry sauces were added later. Glad it was added. I like the combination of sweet and sour, the flavor revealed by this contrast. Adding black mulberry or cherries to brownies, preparing red fruit sauces on pudding, decorating cheesecakes with lemon and cherry sauces are the things I do very often. As a person who has such a taste, I was even late to share the raspberry tres leches with you, as a matter of fact.
Tips for Tres Leches Cake
Tres Leches is a very easy dessert. However, it takes some time as it consists of three different stages: cake, sherbet and sauce. In my opinion, the secret of the success of Tres Leches is entirely in its cake. The better the cake rises, the better it will absorb the syrup and the softer it will be. Good rise of the cake depends on the good beating of the egg whites. You should whisk the egg whites until they have the consistency of shaving foam and you can see that the egg does not flow when you turn the container upside down. Of course, it doesn't end with beating the egg whites. While adding other ingredients to the rising egg whites, you should be very sensitive and do not deflate the egg whites. Adding egg yolks and powder materials little by little, piece by piece, will make your job easier in this regard. While adding the ingredients, you should definitely do the mixing process with a wooden spoon or spatula, not with a mixer. Continuing to whisk with the mixer will cause the egg whites to lose their form. When all the ingredients are mixed, you should have a dough that looks like cake batter but feels foamy when you mix it.
Do not forget to preheat your oven. Because this is one of the necessary conditions for the cake to rise properly. Since it is a very thick cake, if your oven is overheating or if it is small, it may overheat before it is fully cooked. Don't panic when something like this happens. After the top is browned, make a toothpick test to see if the inside is cooked, as you should for every cake. It happened that although it was well fried, if the inside was not cooked, cover it with oiled paper and continue cooking. Since the wax paper will prevent the heat from coming into direct contact with the cake, the browning of the cake will stop, but the inside will continue to bake.
Sherbet of Tres Leches
Tres Leches sherbet is not cooked. There are no ingredients that cannot be consumed without cooking. You only need to whisk the ingredients used for sherbet. Pour the whipped syrup over the cake after it has completely cooled. Otherwise, you may cause the cake to become doughy.
What Can You Do If You Can't Find Milk Powder for Tres Leches?
Let's first clarify what milk powder is and what it is not. Powdered milk is not a coffee whitener and cannot be substituted with a coffee whitener. Milk powder is the dry matter left over from the evaporation of milk water. You can easily find it in big markets and you can order online from many shopping sites. But if you can't find it somehow, you can use a different syrup. If you did not find powdered milk; It does not give exactly the same taste and does not replace it, but for the syrup, you can reduce the milk by 1 more glass and add 1 pack of cream.
Tres Leches Sauce
In the sauce, I used frozen raspberries because they are not in season at the moment, but it would be better to use fresh raspberries when they are in season. You can even go a little further and put fresh raspberries on top of the sauce.
Enjoy the recipe...
- 5 eggs, whites and yolks are separated,
- 1.5 cups of sugar,
- 1.5 cups of flour,
- 20g of vanilla sugar,
- 2 tsps of baking powder,
- 1 pinch of salt,
- 1 tsp of butter to grease baking dish.
- 3 cups of milk,
- 200 ml of heavy cream,
- 1 cup of powdered milk.
For raspberry sauce;
- 3 cups fresh or frozen raspberries,
- 1 tbsp of sugar,
- 1/2 cup of water,
- 1 tsp of cornstarch.
- Beat the yolks in a deep bowl,
- Beat the whites together with the sugar then gradually add the beaten yolks, flour, baking powder and vanilla sugar,
- You can also use a spoon to mix the ingredients,
- Grease a square baking dish,
- Pour the mixture into the dish and bake until golden at a temperature of 160 º C,
- Meanwhile, prepare the syrup,
- Mix the milk, powdered milk and heavy cream in a deep bowl,
- Let the cake cool and then pour the milk syrup on it and let it soak,
- For raspberry sauce combine raspberries and sugar in a sauce pan,
- Cook until dense, constantly stirring,
- In a small bowl mix water and starch together,
- Add the mixture into the raspberries and cook stirring until set,
- Pour the sauce over the cake,
- Set aside in the fridge for 2-3 hours before serving.