Dessert
Strawberry Crunch Tres Leches
1 Std. 15 Min.Für 12Nutri-Score D€€
D
1 Std. 15 Min.
1 Std. 15 Min.Strawberry Crunch Tres Leches
was Sie brauchen
Zutaten
eggs (separated, at room temperature)Milchprodukte5 Stücke
granulated sugar (divided)Vorräte150 g
all-purpose flour (sifted)Getreide150 g- whole milk (for the sponge)Milchprodukte60 ml
- vanilla extractVorräte5 ml
- baking powderVorräte5 g
saltGewürze2 g- sweetened condensed milk (1 can)Milchprodukte397 g
- evaporated milk (1 can)Milchprodukte354 ml
- heavy cream (divided, for the soak and the topping)Milchprodukte240 ml
strawberries (hulled, sliced)Obst & Gemüse400 g- strawberry gelatin powder (1 box)Vorräte85 g
- shortbread cookies (crushed)Backwaren150 g
butter (melted)Milchprodukte60 g
pro Portion
Nährwerte
210kcal
- Kohlenhydrate
- 28 g
- Eiweiß
- 5 g
- Fett
- 9 g
was Sie verwenden
Utensilien
Backofen
Rührschüssel ×2
Handrührgerät
Auflaufform
Schneebesen
Küchenspatel
Schritt für Schritt
Zubereitung
- Schritt 1
Make the sponge
- Preheat the oven and line a baking dish.
- Whip the egg whites with part of the sugar to stiff peaks, then fold in the yolks.
- Fold in the flour, baking powder, salt, milk and vanilla.
- Schritt 2
Bake the cake
- Pour the batter into the dish and smooth the top.
- Bake until golden and springy to the touch.
- Schritt 3
Soak with tres leches
- Whisk the condensed milk, evaporated milk and part of the cream.
- Poke the cooled cake all over and pour the milk mixture over it.
- Chill so the cake absorbs the liquid.
- Schritt 4
Whip the topping
- Whip the remaining cream to soft peaks.
- Spread it over the chilled cake.
- Schritt 5
Make the strawberry crunch
- Crush the shortbread cookies with the strawberry gelatin powder.
- Stir in the melted butter until crumbly.
- Schritt 6
Assemble and serve
- Arrange the sliced strawberries over the cream.
- Scatter the strawberry crunch on top and chill before slicing.