Extra Virgin Tres Leches
OIL USES: Bake
INGREDIENTS
SERVINGS: 6
- 1 cup GOYA® Extra Virgin Olive Oil
- 2 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 0.25 tsp bicarbonate of soda
- 1.5 tbsp granulated sugar
- 3 eggs
- 1 tsp vanilla essence
- 1.25 cups whole milk
- For the creamy 3 leches topping:
- 1 tin whole milk
- 1 tin evaporated milk
- 1 tin half and half
- For the meringue:
- 3 egg whites
- 1 cup sugar
- cinnamon powder for dusting
PREPARATION
1
Heat the oven to 375ºF.
2
Grease a 9 inch cake pan with olive oil and dust with flour, shaking off the excess.
3
Now mix the flour, salt, baking powder and bicarbonate of soda. Put to one side.
4
Now beat the sugar with the eggs and vanilla until it has a fluffy consistency.
5
Slowly add the GOYA® Extra Virgin Olive Oil and beat until combined well with the rest of the ingredients. Add the milk and slowly combine the flour mix.
6
Next, por the mix into the cake pan and bake for around 45 minutes or until a skewer inserted into the center comes out clean. Remove from the oven and allow to cool.
7
Now prepare the tres leches mix in a bowl and when the cake is cold, pour over the top.
8
For the meringue, add the egg whites and sugar to a bowl. Place in a bain-marie and stir continuously until the sugar granules are diluted.
9
Now beat the mixture until it expands, and our meringue has the right consistency.
10
Finally add the meringue over the cake and dust with cinnamon.
