By chef Daphinie Robleto
Who in Costa Rica has not enjoyed the caress that sweetens the soul in every bite, and that kisses us with the flavor of meringue and creamy rum?
A soft and moist cake with a mixture of milk can change our day by filling it with Pura Vida vibes! I'm telling you about the spectacular Tres Leches dessert, and if you haven't tried it yet, I recommend doing so, I know that that flavor will stay in your mind forever.
The origin of this famous dessert is not Europe. It has the quality, delicacy and elegance of a French dessert, but its creation is the pride of Latin America. Inspired by Italian tiramisu, English Trifle, and other wet and dairy desserts, Tres Leches was born in the 20th century. It is not really clear which exact country makes it for the first time, what is known is that all Latin American countries make it, they are sold in cafes and bakeries, and on many occasions it is even used as a birthday cake. Each country puts its personal stamp on it. In Costa Rica for example it is common to add rum, lemon peel and cherries in syrup to decorate, in other countries coconut or chocolate is added, but in all its versions you will fall in love.
What is the perfect time to eat this dessert?
When you feel sad, when you are very happy, when it is cold or when it is hot, day or night, the truth is that this dessert can be eaten even while shopping at the supermarket, and at all times you will believe that you are touching the sky.
Here is the recipe that makes the entire Latin culture proud. I share with you the family recipe that I inherited from my father.
Difficulty: medium
Ingredients for the cake
1.5 cup all-purpose flour
6 eggs
2 thirds of a cup of white sugar
The zest of a lemon peel
1oz Vanilla
Ingredients of the dairy mixture
1 can of condensed milk
1 can of evaporated milk
1 can of fluid milk
2oz of Rum
Ingredients for the meringue
4 eggs
2 cups of sugar
Water
Preparation of the dairy mixture
-In a container, add all the milk and rum, mix well and refrigerate.
Preparation of the meringue
-Separate the egg whites from the egg yolks, we are only going to use the whites.
-Place the egg whites in the mixer and bring them to stiff peaks.
-In a frying pan, place a cup of sugar and water over medium heat, just until all the sugar looks wet, and wait until the sugar is about to melt, be careful as it is very hot.
-Returning to the mixer, add the other cup of sugar in a stream and when the syrup is ready, add it in a stream to the mixture and wait until the mixer bowl is cold to turn it off. This way the whites will be cooked and safe to eat.
Preparation of the Cake
-Preheat the oven to 180°C or 350°F.
-Separate the whites from the egg yolks, being very careful that there are no residues, neither shell nor yolk in the whites (reserve the yolks for a moment).
-Pour the egg whites into the mixer until they reach stiff peaks and without the mixer stopping, add the sugar in a stream.
-Add the yolks one by one and add the lemon zest and vanilla.
-Now incorporate the flour in an enveloping manner with a silicone spatula, making sure that the mixture is very neat, without flour lumps and very spongy.
-Place the mixture in a baking dish and put it in the oven for about 10 minutes.
When the cake is ready, let it cool, prick it so that it can absorb the milk mixture very well and finally add the milk mixture. Decorate with the meringue and cherries.
Ready to enjoy!
I am Daphinie Robleto. I am a Chef, I was born in the kitchen and I love the beautiful stress that only cooks know how to enjoy. I want to bring you a little of the stories behind each dish and the traditional recipes of our beloved Costa Rica that perhaps we know from every day, or that we have definitely never heard of.
Know more about Daphinie Robleto: https://www.instagram.com/lapeninsulaprivatechef/
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