עוגת טרס לצ'ס מדהימה מאפס *עם סירופ חלב ביתי*
על המתכון
Make this fantastic tres leches cake entirely from scratch (with homemade milk syrup) with simple steps and ingredients. I’m sharing my tips to make soft, moist yet not soggy tres leech cake with the perfect amount of sweetness.
📝The ingredients:
It is enough for: a 10.5” (27 cm) x 6.5” (16.5 cm) rectangle pan
Sponge Cake:
🔥 350F (176C) for about 25 minutes until the center bounces back gently
Milk Syrup:
A Quick Milk Syrup:
when you want to use condensed milk and evaporated milk, mix:
Whipped Cream Topping
מצרכים
- Egg yolk: 68 g | 2.4 oz (about 4 large eggs)
- Salt: 1/8 tsp
- Egg white: 142 g | 5 oz (about 4 large eggs)
- Granulated sugar: 150 g | 5.3 oz (3/4 US cup)
- All-purpose flour: 120 g | 4.2 oz (1 US cup)
- Whole milk: 80 g | 2.8 oz (1/3 US cup)
- Start checking from a bit earlier just in case.
- Adjust the time and temperature depending on the oven, the thickness of the batter, etc.
- Milk: 740 g | 26.1 oz (3 US cups)
- Heavy cream: 60 g | 2.1 oz (1/4 US cup)
- Granulated sugar: 50 g | 1.7 oz (1/4 US cup)
- Vanilla extract: 1 tsp or more as you like
- Vanilla beans: 1/2 pod
- Cook them down to 400 g | 14.1 oz (the amount after straining it in the end)
- Evaporated milk 250 g | 8.8 oz (1 US cup)
- Condensed milk 100 g | 3.5 oz (1/3 US cup)
- Heavy cream 60 g | 2.1 oz (1/4 US cup) * updated amount
- Vanilla extract 1 tsp (or more as you like)
- Vanilla beans 1/2 pod (optional)
- heavy cream: 300 g | 10.6 oz (1 1/4 US cups)
- Granulated sugar: 17 g | 0.6 oz (4 tsp)
הסרטון באדיבות הערוץ Pastry Living with Aya. הזכויות על הסרטון שמורות ליוצריו — פודיל מרכז ומפנה אליו בלבד. צפייה ביוטיוב ↗
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