Dessert
Mini Tres Leches (Vanilla, Biscoff & Oreo)
1 h 15 minServes 12Nutri-Score D€€
D
1 h 15 min
1 h 15 minMini Tres Leches (Vanilla, Biscoff & Oreo)
what you need
Ingredients
eggs (separated, at room temperature)Dairy4 pieces
granulated sugarPantry150 g
all-purpose flour (sifted)Grains150 g- baking powderPantry5 g
saltSpices2 g- vanilla extractPantry10 ml
- whole milkDairy60 ml
- evaporated milkDairy200 ml
- sweetened condensed milkDairy200 ml
- heavy cream (cold, for the topping)Dairy300 ml
- powdered sugar (for the whipped cream)Pantry40 g
- Biscoff spread (slightly warmed)Pantry80 g
- Oreo cookies (crushed)Bakery60 g
per serving
Nutrition
164kcal
- Carbs
- 18 g
- Proteins
- 4 g
- Fat
- 9 g
what you’ll use
Tools
Mixing bowl ×2
Hand mixer- Muffin pan
Oven
Piping bag
step by step
Method
- Step 1
Preheat and prepare the pan
- Preheat the oven to 175 °C.
- Line the muffin pan with paper liners.
- Step 2
Whip the egg whites
- Beat the egg whites until soft peaks form.
- Gradually add the sugar and beat until stiff and glossy.
- Step 3
Finish the batter
- Beat in the egg yolks one at a time, then the vanilla extract.
- Fold in the sifted flour, baking powder and salt gently.
- Stir in the milk until smooth.
- Step 4
Bake the mini cakes
- Divide the batter between the muffin cups.
- Bake until golden and a skewer comes out clean.
- Let cool in the pan for a few minutes, then transfer to a rack.
- Step 5
Mix the tres leches
- Whisk the evaporated milk, sweetened condensed milk and a splash of whole milk together.
- Step 6
Soak the cakes
- Poke the cooled mini cakes all over with a skewer.
- Spoon the milk mixture over each cake until fully absorbed.
- Chill so the cakes set.
- Step 7
Whip the cream
- Whip the cold heavy cream with the powdered sugar to stiff peaks.
- Step 8
Decorate
- Pipe the whipped cream over the soaked cakes.
- Drizzle some with warmed Biscoff spread and top with crushed Oreos.
- Keep the rest plain vanilla and chill until serving.