Question

Procedimiento para elaborar un pastel en voz pasiva en ingles.

Answer 1

Respuesta:

Three milk cake

Ingredients

For the cake:

4 eggs

1 cup of sugar (1 cup of sugar = 7 ounces = 200 grams)

1 cup of all-purpose flour (1 cup of all-purpose flour = 5 ounces = 140 grams)

1 teaspoon vanilla

1 pinch of salt

14 ounces condensed milk (1 14-ounce can = 397 grams)

12 ounces evaporated milk or liquid cream (1 12-ounce can = 355 ml)

1 cup of milk (1 cup of milk=250 ml)

For the meringue:

4 egg whites (4 egg whites are ~5 ounces)

1 cup of sugar (1 cup of sugar = 7 ounces = 200 grams)

1 pinch of salt

1/4 teaspoon cream of tartar - can be replaced with a few drops of lemon juice

2 tablespoons ground cinnamon

Decorating ideas:

Ground cinnamon

Strawberries, cherries, peach, mango

Chocolate

Preparation

For the cake:

Preheat the oven to 180 degrees C (350 F)

Separate the whites and yolks of the 4 eggs.

In a large bowl, add the four egg whites and begin beating until foamy. It is recommended to use an electric mixer, but if you don't have one, don't worry, with a hand mixer you can also achieve the result you need, it just requires a little more effort.

Add the sugar and continue beating until you get a shiny mixture.

With the mixer on low speed, add the egg yolks, pinch of salt and vanilla to the mixture.

Add the flour and with the help of a spatula, make enveloping movements in the mixture until the flour is completely incorporated. Don't forget to sift or strain it beforehand to avoid lumps.

Add the flour and mix with a spoon or spatula

Pour the mixture into a previously greased 20x20 cm (8x8 in) pan and bake for 20-25 minutes at 180C or 30-35 minutes at 350F - or until golden brown and a toothpick inserted comes out dry.

In another bowl, add condensed milk, evaporated milk (or cream), and whole milk, mix well until smooth.

When the cake is ready, use a straw, toothpick, fork, or any other type of "stick" to make small holes over the entire surface.

Pour the three milk mixture over the cake. Make sure to cover all the corners.

Keep the cake in the fridge while you prepare the meringue to decorate. This cake tastes much better when it is cold, so it is recommended to let it cool for at least 12 hours before serving.

For the meringue (Swiss type):

This Swiss-style meringue is prepared the first part Bain-Marie style on the stove. Put a little water to boil in a pot, and then when boiling, lower the temperature to as low as possible.

Then in a bowl or glass source (heat-proof and can be used to beat), place the egg whites, sugar, pinch of salt, and cream of tartar.

Arrange the ingredients for the Swiss meringue

The bowl is placed on top of the pot, it is important that the water does not touch the bowl directly. With a hand mixer, gently beat the mixture of egg whites with sugar for 8 to 10 minutes. It is important not to stop beating or the whites may cook and will not work for the meringue.

Process for making a Swiss meringue

Then remove from the heat and beat with an electric mixer at high speed for 5 minutes and until the meringue forms peaks.

Swiss meringue recipe

A little tip for stabilizing the meringue is to add 1-2 tablespoons of powdered sugar just as you start to get the meringue texture. If you wish to add vanilla essence or another essence you can do so at this time.

To decorate:

If you want a more homemade style or are new to cake decorating, simply spread the meringue all over the surface of the cake. I usually do it with the back of a spoon.

If you want to work a little more on the decoration, the ideal is a pastry bag with your favorite nozzle and a little more time to make the design you want.

To finish, sprinkle cinnamon over the meringue. It is something totally optional, but it seems to me that the classic three milk should have a little cinnamon and it is really delicious. Remember that it is good to give your personal touch to each recipe, some options can be to add: fruits, dulce de leche, chocolate ganache, etc.

Return your decorated tres leches to the fridge and let it cool until it's time to serve it.