Deser
Strawberry Crunch Tres Leches
1 godz. 15 minPorcje: 12Nutri-Score D€€
D
1 godz. 15 min
1 godz. 15 minStrawberry Crunch Tres Leches
czego potrzebujesz
Składniki
eggs (separated, at room temperature)Nabiał5 kawałki
granulated sugar (divided)Spiżarnia150 g
all-purpose flour (sifted)Produkty zbożowe150 g- whole milk (for the sponge)Nabiał60 ml
- vanilla extractSpiżarnia5 ml
- baking powderSpiżarnia5 g
saltPrzyprawy2 g- sweetened condensed milk (1 can)Nabiał397 g
- evaporated milk (1 can)Nabiał354 ml
- heavy cream (divided, for the soak and the topping)Nabiał240 ml
strawberries (hulled, sliced)Warzywa i owoce400 g- strawberry gelatin powder (1 box)Spiżarnia85 g
- shortbread cookies (crushed)Piekarnia150 g
butter (melted)Nabiał60 g
na porcję
Wartości odżywcze
210kcal
- Węglowodany
- 28 g
- Białko
- 5 g
- Tłuszcz
- 9 g
czego użyjesz
Przybory
Piekarnik
Miska ×2
Mikser ręczny
Naczynie żaroodporne
Trzepaczka
Łopatka kuchenna
krok po kroku
Przygotowanie
- Krok 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.
- Krok 2
Bake the cake
- Pour the batter into the dish and smooth the top.
- Bake until golden and springy to the touch.
- Krok 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.
- Krok 4
Whip the topping
- Whip the remaining cream to soft peaks.
- Spread it over the chilled cake.
- Krok 5
Make the strawberry crunch
- Crush the shortbread cookies with the strawberry gelatin powder.
- Stir in the melted butter until crumbly.
- Krok 6
Assemble and serve
- Arrange the sliced strawberries over the cream.
- Scatter the strawberry crunch on top and chill before slicing.