A twist on a Mexican classic: Tres leches with caramel
Translated from Croatian and summarized by DistantNews. Read the original for the full story.
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- This recipe puts a caramel twist on the traditional Mexican tres leches cake.
- The sponge is soaked with milk, cream and condensed milk, then topped with homemade caramel and chilled for at least three hours.
A light sponge, a rich milk topping and caramel give this version of tres leches a creamy, indulgent finish. The Mexican dessert, whose name means “three milks,” is traditionally topped with whipped cream and cinnamon.
This variation adds caramel for a deeper flavor and softer texture. The most important step is allowing the cake to chill so the sponge can fully absorb the milk mixture.
The sponge uses six eggs, flour, sugar, vanilla sugar and baking powder. The milk topping combines cream, milk and condensed milk. For the caramel, the recipe uses cream, sugar and butter.
Bake the sponge for 20 minutes at 180°C in a 37-by-20-centimeter pan. After soaking it with the milk mixture, pour the caramel over the cake and refrigerate it for a full day if possible, or for at least three hours.
About this summary
Originally published by Večernji List in Croatian. Translated, summarized, and contextualized automatically by DistantNews, with a note on how the source frames the story. Not individually reviewed before publishing. How this works.
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