Welcome amigos!
Today’s recipe is Horchata Tres Leches Cake Recipe
to share with your loved ones.
On special days make a little more sauce to put on the plate before serving the cake slice.
Your guests will love this!
For this recipe the mold size is:
32 x 23 x 4.7 centimetres
(12.5x9x1.8in)
You can make a medium one with half of the ingredients in a square mold of 20 x 20 centimetres.
(8x8inches)
Grease the mold with a light layer of butter smeared with a paper napkin.
Preheat oven to 350 degrees Fahrenheit for 15 minutes before you place the cake
This is a horchata cake, so we’ll make it with rice flour.
We'll sift 4 cups of rice flour.
Add 2 teaspoon of baking powder,
and 2 level teaspoons of ground cinnamon.
The reason for this step is that we don't want any lumps from the dry ingredients.
We need 10 eggs at room temperature,
I recommend to crack each egg in a small bowl one by one,
because we need to separate the yolks from whites,
grab the yolk in you hand and allow the white to run through your fingers.
it’s really important to have no trace of yolk in the whites.
Whisk the egg whites until they get foamy,
you know It’s ready when even if you turn the bowl over, the foam doesn’t fall off.
Now let’s beat the yolks just for a few seconds.
add 2 cups (400 g) of sugar,
1 tablespoon of vanilla,
we need 4 tablespoons of olive oil.
Add it to the mixture.
105 mL of milk (room temperature),
and add it to the mixture.
Beat for a few seconds just to integrate the ingredients.
Add the dry ingredients: the flour, baking powder and ground cinnamon.
Stir with a spatula before beating so that the flour doesn’t spread all over,
and beat the ingredients just for few seconds. In this step it should not be beaten much, so the mixture doesn’t harden.
Now we add the egg whites foam little by little, in a wrapping way to maintain the volume.
Mix until it's all integrated.
Put the mix in the mold,
Bake at 350 degrees Fahrenheit for about 45 minutes,
or until a wooden pick inserted into the center of the cake comes out clean.
Each oven is different, the time is approximate.
Remove the cake from oven and let cool down.
I made and extra cake, so you can see how it looks inside.
Now we are going to make three milk horchata sauce.
In a hot skillet over medium heat sprinkle 2 tablespoons of rice flour,
roast it lightly until golden,
stirring constantly.
Compare the color difference before and after roasting
Add 1 cup of Heavy whipping cream or
1 can of “Media Crema Nestle”
1 can of evaporated milk CARNATION (12oz)
1 can of condensed milk (14 oz)
1 tablespoon of vanilla,
1/2 teaspoon ground cinnamon,
and the golden rice flour.
Blend it,
and strain it in case there are any lumps.
Poke the cake using a fork all over.
Once the cake has cooled down, slowly pour the 3 milk sauce over the cake,
cover and refrigerate for 2 hours.
To make the cake icing, add to a bowl 2 cups of whipping cream,
add 1 teaspoon of vanilla,
and begin to beat at low speed because it is liquid and it could spread all over.
Once it is more consistent you can switch to high speed.
Add 4 tablespoon of icing sugar.
When you add the icing sugar, stir a little before beating.
We start at low speed to mix it and then at high speed for 2 minutes.
When it’s ready you can flip the bowl and the mix won’t fall off.
Put the whipped cream on top of the cake.
To facilitate this step you can moisten you knife spatula from time to time.
And finally pass a wet paper napkin along the edge of the mold.
Decorate to your liking, I just used chopped walnuts.
Thank you for watching! :)
See you next recipe!
