Tres leches

• Separate the eggs
• Whisk the egg whites until stiff, adding sugar and vanilla sugar gradually, then mix until the sugar dissolves
• Add the egg yolks one by one mix each one well before adding another
• Then sift the flour and baking powder and gradually add to the egg whites, stirring gently to the mixture.

• Prepare a deeper rectangular baking sheet and cover it with baking paper
• Pour the mixture and bake in a preheated oven at 180 ° C for about 25 minutes

• Prepare the topping by mixing all three types of milk

• Cool the baked biscuit for 10 minutes, then prick it while still warm with a skewer stick
• Remove the baking paper from the tin and return the cake with the top down
• Pour the prepared milk over the biscuit, the biscuit will absorb all the liquid
• Place the cake in the refrigerator for at least 1 hour
• While the cake is cooling, prepare the caramel and pour the still warm caramel topping over the cake

• Slowly melt the sugar over low heat in a pot with a thicker bottom
• When the sugar has dissolved, add the whipping cream and mix to obtain a uniform mixture, then boil briefly.

TIP and tricks
Instead of caramel topping you can use the fantastic Dulce de leche, a sweet spread of milk and sugar. Tres leches with caramel topping is great, and if you try it with Dulce de leche silky and irresistible topping, you’ll love it even more!