Summer is officially over, kids went back to school despite rising COVID-19 cases, days are getting shorter and colder. It seems like too much to take in after the slow spring and sunny mellow summer. We had to learn how to live and cope with new environment, adjusting the way we handle things on a day to day basis in a short period of time. It is just normal to feel like we all need a break.
Instead we are getting into next adjusting period - fall. It becomes super important to stay positive and engage in activities that help us to stay positive. That includes staying socially and physically active, eat well, drink enough water.
I wanted to share my favorite desert: Tres Leches. It is a Mexican desert that translates as three milk cake. It is nutritious, as it has good amount of milk and eggs.
120 g sugar
120 g flour
1 tsp. baking powder, 1 tsp. vanilla extract, 1 tsp. freshly grated orange zest
200 ml 3.25% milk
200 ml coconut milk
150 ml boiled 2 hours sweet condensed milk
300 ml 30% cream
150 g mascarpone
Preheat oven to 350F, line cake form. Using mixer beat eggs with sugar for 8 min. till doubled in size. Slowly add flour, baking powder, zest, vanilla and mix with spatula. The key word- gently, to keep the volume. Bake for 35-40 min.
My version of the cake is served in tall glasses-see picture above, so I let the cake cool down and tear apart in bite size pieces.
Milk soak-mix three milk ingredients in a saucepan and bring almost to boil. Boiled condensed milk aka dulche leche gives the soak burnt toffee note.
Next we prepare cream by beating together mascarpone with fatty cream.
Now it is time to combine ingredients: soak cake pieces in milk mixture and layer them in a glass (or if you have serving size glass jars) with cream.
The dessert would need to cool off in the fridge for about one hour, the cake will completely absorb milk soak and some cream.
The only problem with Tres Leches- it does not last more than a day.