Arequipe Tres Leches Cake

Ingredients

• 125 g Wheat flour (Sifted)
• 150 g Sugar (For the sponge cake)
• 5 Eggs (At room temperature)
• 5 ml Vanilla extract (For the sponge cake)
• 300 ml Whole milk (Alpina recommended)
• 300 ml Heavy cream (For the three milks mixture; Alpina recommended)
• 200 g Arequipe (For the three milks mixture; Alpina recommended)
• Heavy cream (For the topping (chantilly), well chilled)
• Powdered sugar (For the topping, to taste)
• Vanilla extract (For the topping)
• Arequipe (For decoration)

Steps

1. 1

   In a bowl or mixer bowl, add the 5 eggs, 150 g of sugar, and 5 ml of vanilla extract.

2. 2

   Beat the ingredients at medium-high speed until the mixture is fluffy and reaches the 'ribbon stage' (when lifting the whisk allows you to draw a letter that remains on the surface for a few seconds).

3. 3

   Sift the 125 g of wheat flour over the egg mixture and gently fold it in using circular folding motions to avoid losing the air.

4. 4

   Transfer the mixture to a baking pan previously prepared with parchment paper.

5. 5

   Bake in a preheated oven at 170°C (340°F) for approximately 40 minutes.

6. 6

   Remove from the oven and let it rest. Once warm, pierce the entire surface of the sponge cake with a wooden skewer.

7. 7

   To make the three milks mixture, combine 300 ml of heavy cream, 300 ml of whole milk, and 200 g of arequipe in a saucepan.

8. 8

   Heat the mixture over medium heat, whisking with a balloon whisk until the arequipe is completely dissolved and the mixture is homogeneous.

9. 9

   Pour the hot three milks mixture evenly over the sponge cake. It is recommended to let it cool and then refrigerate overnight so that it absorbs the liquid well.

10. 10

    For the topping, ensure the mixer utensils are well chilled. Add cold heavy cream, powdered sugar, and vanilla extract.

11. 11

    Whip at high speed until stiff peaks form (chantilly cream).

12. 12

    Cover the entire dessert with the chantilly cream using a spatula.

13. 13

    Finish by decorating with drizzles or touches of additional arequipe before serving.

Notes

For best results, make sure the heavy cream for the topping is very cold before whipping. Letting the cake rest overnight in the refrigerator is key for the sponge to absorb all the moisture and for the flavors to intensify.

Nutrition per serving

• Dessert
• Tres Leches
• Arequipe
• Dulce de Leche
• Baking
• Latin American
• Celebration