Tres leches

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Step 1

Preheat the oven to 180 degrees C (350 F)

Step 2

Separate the whites and yolks of the 4 eggs.

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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.

Step 8

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

Step 9

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

Step 10

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

Step 11

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.

Step 12

For the meringue (Swiss type):

Step 13

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 it boils, lower the temperature as low as possible.

Step 14

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.

Step 15

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.

Step 16

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

Step 17

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.