The Best Tres Leches in a Cup for Selling

Ingredients

• 6 eggs (at room temperature)
• 180 g sugar (for the sponge cake)
• 200 g all-purpose flour (sifted)
• 15 g cornstarch
• 1 tbsp vanilla extract (for the sponge cake)
• 350 ml milk (for the soak)
• 350 ml heavy cream (for the soak)
• 275 ml condensed milk
• 500 ml heavy cream (minimum 35% fat, very cold)
• 60 g powdered sugar (sifted)
• 1 tsp vanilla extract (for the cream)
• ground cinnamon (for garnish)

Steps

1. 1

   Preheat the oven to 180 °C (350 °F). Grease a rectangular baking pan of approximately 30 x 20 cm.

2. 2

   In a large bowl, beat the 6 eggs with the 180 g of sugar and the tablespoon of vanilla using a whisk attachment. Beat at medium-high speed (6-8) for 9 to 10 minutes until reaching the 'ribbon stage' (when the mixture is pale, has tripled in volume, and you can draw a trail with it).

3. 3

   Sift the flour together with the cornstarch over the egg mixture in two parts.

4. 4

   Incorporate the dry ingredients by hand with a spatula, using gentle folding motions from the center outwards to avoid losing the air, until no lumps remain.

5. 5

   Pour the mixture into the prepared pan and bake at 180 °C for 25 to 30 minutes, or until the cake is lightly golden and a toothpick inserted comes out clean.

6. 6

   Let the sponge cake cool in the pan for 10 minutes before unmolding it completely.

7. 7

   For the soak, mix the milk, heavy cream, and condensed milk in a pot. Heat over medium heat without letting it boil. If desired, you can add a touch of cinnamon.

8. 8

   Cut the sponge cake into circles using cutters or cups that fit the diameter of the cups you will use for serving.

9. 9

   Prepare the whipped cream: beat the 500 ml of very cold heavy cream at maximum speed for 1 minute. Add the powdered sugar and beat for 3 more minutes. Reduce to medium speed, add the vanilla, and beat for an additional 15 seconds until firm peaks form. Keep refrigerated until use.

10. 10

    Assemble the cups: place a layer of sponge cake at the bottom, prick it with a fork, and soak it generously with the warm three-milk mixture. Add a layer of whipped cream.

11. 11

    Repeat the layers of soaked cake and cream until the cup is full, finishing with a decorative layer of whipped cream.

12. 12

    Top with a touch of ground cinnamon and refrigerate for at least 2 hours (preferably overnight) before selling or serving so the flavors can settle.

Notes

For better results when selling, ensure the sponge cake absorbs the liquid well by pricking it thoroughly. The heavy cream for the whipped cream must be very cold (you can put the bowl and whisks in the freezer 10 minutes before). According to feedback, adding a splash of rum to the soak gives it a special touch.

Nutrition per serving

• dessert
• tres leches
• pastry
• for selling
• sweet
• cups
• latin american