A popular South American dessert, Bolo di Tres Lechi is a sponge cake soaked with the three kinds of milk and topped with whipped cream. It’s a delicious treat that is also inexpensive and easy to make.
Ingredients
Cake
- 5 eggs, separated
- 300 gr flour [approximately 11 ounces]
- 1 teaspoon baking powder
- 200 gr sugar [approximately 7 ounces]
- a drop of vanilla essence [can substitute vanilla extract]
- a pinch of salt
- butter, for greasing
Cream
- 1/2 can of condensed milk [200 ml, or approximately 7 ounces]
- 1 can of evaporated milk [180-200 ml, or approximately 6-7 ounces]
- 100 ml [approximately 3.5 ounces] whipped cream
Topping
- 200 ml [approximately 7 ounces] whipped cream
- 50 gr [approximately 2 ounces] powdered sugar
- a drop of vanilla essence [can substitute vanilla extract]
Preparation
Cake
- Preheat oven to 170 °C [approximately 350 °F].
- Sift together flour, baking powder and salt.
- Beat egg yolks with the sugar until the mixture almost white. Add the vanilla.
- Beat egg whites in another bowl.
- Mix egg whites gently with egg yolk. Add flour mixture.
- Grease a baking pan [about 24 cm diameter, or 9.5 inches] with butter. Pour in the batter and bake for 40 to 50 minutes.
- Allow the cake to cool enough so that you can easily move it to a pan with higher edges.
Cream
Mix condensed milk with evaporated milk and whipped cream and pour over cake. Let cake sit for about 10 minutes.
Topping
- Whip the cream until stiff and mix with powdered sugar and vanilla essence.
- Put topping in a pastry bag and spread over cake.
- Place cake in the refrigerator for at least 2 hours before serving.
tip! To save time you can use a jar of marshmallow fluff for your topping.
“Kome dushi!”
– Jurino
This recipe was originally posted in Dutch on Antilliaans Eten and has been reposted and translated with permission.
