I learned about this recipe when me and my officemates went for a suppliers invitation at their test kitchen (I will no longer mention the name of the company). They did present delightful and innovative foods, from savory to sweet delights.
One item that really caught my attention is this snow white, small cake-like dessert. Honestly, it was really my first time seeing such dessert. It was called Tres Leches cake. It is a Spanish word for three milk cake that comprises of evaported milk, condensed milk and heavy cream.
Of course, out of curiosity I asked their chef for the recipe. Good thing she shared it to me without hesitations and it is my pleasure to share this to you. My version is similar to them since I want to make it easier as possible. It only varies on how you decorate each cake you make. As far as I remember I did 4 versions of the Tres Leches cake. I simply looked up things that can be topped over this soft and milky cakes. Though I am not really good in piping rosette but I guess I gave my cakes the elegance. I even tried selling it. "Why not try to start my own business from my hobby?".... Maybe anytime soon!
Tips:
*How to make a rosette icing design: (Well, it really takes a lot of practice. Just be patient)
- Hold piping bag filled with whipped cream at 90 degrees angle;
- Squeeze out the icing while moving in a circular motion until getting a half round;
- Release pressure without lifting the piping bag; and
- Finish circle and lift the bag at the end. This will make the rosette look warped.
One item that really caught my attention is this snow white, small cake-like dessert. Honestly, it was really my first time seeing such dessert. It was called Tres Leches cake. It is a Spanish word for three milk cake that comprises of evaported milk, condensed milk and heavy cream.
Of course, out of curiosity I asked their chef for the recipe. Good thing she shared it to me without hesitations and it is my pleasure to share this to you. My version is similar to them since I want to make it easier as possible. It only varies on how you decorate each cake you make. As far as I remember I did 4 versions of the Tres Leches cake. I simply looked up things that can be topped over this soft and milky cakes. Though I am not really good in piping rosette but I guess I gave my cakes the elegance. I even tried selling it. "Why not try to start my own business from my hobby?".... Maybe anytime soon!
For the cake
4 pieces Store-bought sponge cake (I used Goldilocks' Fluffy Mamon)
410ml (1 can) Angel Kremdensada
For the toppings
Sugar-coated nuts (walnuts, cashew nuts or even peanuts)
Cherries
Choco syrup
Procedure:
1. Poke sponge cake with fork, good enough for easy absorption of the milk mixture;
2. Pour half of Angel Kremdensada in a deep container. Coat and soak sponged cake in the milk mixture. Leave in a cool and clean place. (Just don't try to place it inside the fridge, your milk mixture will harden and will not be absorbed by the cake);
3. Place other half of the milk mixture in a mixing bowl and into the fridge for 2 - 3 hours;
4. Whip the chilled milk mixture until light and airy;
5. Frost soaked sponge cake with whipped milk mixture. Decorate with rosette. Top with toppings of your choice;
6. Chill inside refrigerator overnight. Serve.
Tips:
*How to make a rosette icing design: (Well, it really takes a lot of practice. Just be patient)
- Hold piping bag filled with whipped cream at 90 degrees angle;
- Squeeze out the icing while moving in a circular motion until getting a half round;
- Release pressure without lifting the piping bag; and
- Finish circle and lift the bag at the end. This will make the rosette look warped.
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