Dessert
Strawberry Crunch Tres Leches
1 h 15Pour 12Nutri-Score D€€
D
1 h 15
1 h 15Strawberry Crunch Tres Leches
ce qu’il vous faut
Ingrédients
eggs (separated, at room temperature)Produits laitiers5 morceaux
granulated sugar (divided)Épicerie150 g
all-purpose flour (sifted)Céréales150 g- whole milk (for the sponge)Produits laitiers60 ml
- vanilla extractÉpicerie5 ml
- baking powderÉpicerie5 g
saltÉpices2 g- sweetened condensed milk (1 can)Produits laitiers397 g
- evaporated milk (1 can)Produits laitiers354 ml
- heavy cream (divided, for the soak and the topping)Produits laitiers240 ml
strawberries (hulled, sliced)Fruits et légumes400 g- strawberry gelatin powder (1 box)Épicerie85 g
- shortbread cookies (crushed)Boulangerie150 g
butter (melted)Produits laitiers60 g
par portion
Nutrition
210kcal
- Glucides
- 28 g
- Protéines
- 5 g
- Lipides
- 9 g
ce que vous utiliserez
Ustensiles
Four
Saladier ×2
Batteur électrique
Plat allant au four
Fouet
Spatule
pas à pas
Préparation
- Étape 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.
- Étape 2
Bake the cake
- Pour the batter into the dish and smooth the top.
- Bake until golden and springy to the touch.
- Étape 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.
- Étape 4
Whip the topping
- Whip the remaining cream to soft peaks.
- Spread it over the chilled cake.
- Étape 5
Make the strawberry crunch
- Crush the shortbread cookies with the strawberry gelatin powder.
- Stir in the melted butter until crumbly.
- Étape 6
Assemble and serve
- Arrange the sliced strawberries over the cream.
- Scatter the strawberry crunch on top and chill before slicing.