Dessert
Strawberry Crunch Tres Leches
1 u 15 minVoor 12Nutri-Score D€€
D
1 u 15 min
1 u 15 minStrawberry Crunch Tres Leches
wat je nodig hebt
Ingrediënten
eggs (separated, at room temperature)Zuivel5 stukken
granulated sugar (divided)Voorraadkast150 g
all-purpose flour (sifted)Granen150 g- whole milk (for the sponge)Zuivel60 ml
- vanilla extractVoorraadkast5 ml
- baking powderVoorraadkast5 g
saltKruiden en specerijen2 g- sweetened condensed milk (1 can)Zuivel397 g
- evaporated milk (1 can)Zuivel354 ml
- heavy cream (divided, for the soak and the topping)Zuivel240 ml
strawberries (hulled, sliced)Groente en fruit400 g- strawberry gelatin powder (1 box)Voorraadkast85 g
- shortbread cookies (crushed)Bakkerij150 g
butter (melted)Zuivel60 g
per portie
Voedingswaarden
210kcal
- Koolhydraten
- 28 g
- Eiwitten
- 5 g
- Vetten
- 9 g
wat je gebruikt
Keukengerei
Oven
Mengkom ×2
Handmixer
Ovenschaal
Garde
Spatel
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Bake the cake
- Pour the batter into the dish and smooth the top.
- Bake until golden and springy to the touch.
- Stap 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.
- Stap 4
Whip the topping
- Whip the remaining cream to soft peaks.
- Spread it over the chilled cake.
- Stap 5
Make the strawberry crunch
- Crush the shortbread cookies with the strawberry gelatin powder.
- Stir in the melted butter until crumbly.
- Stap 6
Assemble and serve
- Arrange the sliced strawberries over the cream.
- Scatter the strawberry crunch on top and chill before slicing.