Hola amigos de , ÂĄespero estĂ©n disfrutando de su fin de semana! Hoy quiero contarles cĂłmo preparĂ© mi primera torta de 3 leches para una personita muy especial: ÂĄmi padre! Hace unos meses fue el cumpleaños de mi abuela, para el que le hice su tortica como en cada cumpleaños, y en plena celebraciĂłn Ă©l me dijo: "a mĂ me haces una de 3 leches" y yo đđ porque sĂ© que es una tortica costosa, jejeje. Pero bueno, con ayuda de mi hermana se logrĂł el objetivo y acĂĄ les dejo el paso a paso.
â> Hello friends, I hope you are enjoying your weekend! Today I want to tell you how I prepared my first "3 Leches" cake for a very special person: my father! A few months ago was my grandmother's birthday, and I made her a little cake as I do every year. Right in the middle of the birthday celebration, he told me: "make me a 3 Leches one for mine," and I was like đđ because I know it's an expensive cake, hehe. But well, with my sister's help, the goal was achieved, and here is the step-by-step.
âINGREDIENTES / INGREDIENTS:
ââïž 200g de harina de trigo / 200g Wheat flour
ââïž 150g de azĂșcar / 150g Sugar
ââïž 6 huevos / 6 Eggs
ââïž Leche lĂquida / Liquid milk
ââïž 1 leche condensada / 1 Condensed milk
ââïž 1 crema de leche / 1 Heavy cream
ââïž Polvo de hornear / Baking powder
ââïž Esencia de mantecado / Buttercream essence
ââïž 200g de chantilly / 200g Chantilly cream
ââïž 10g de polvo de hornear / 10g Baking powder
âOkey, lo primero que quiero hacer es pedirles perdĂłn a las reposteras presentes, jaja. Es mi primera vez y la hice hasta donde el presupuesto alcanzĂł, jeje. AsĂ que lo primero que hice fue batir los huevos enteros junto al azĂșcar hasta lograr el punto letra.
â
Okay, the first thing I want to do is apologize to the bakers here, haha. It's my first time and I made it as far as the budget allowed, hehe. So, the first thing I did was beat the whole eggs with the sugar until they reached the "ribbon stage" (punto letra).
âLuego agreguĂ© la harina junto al polvo de hornear con movimientos envolventes.
â
Then I added the flour along with the baking powder using folding motions.
âAgregamos al molde y llevamos a hornear 30 min a 180° y asĂ de bello y doradito quedĂł.
â
We poured it into the mold and baked it for 30 minutes at 180°C, and this is how beautiful and golden it turned out.
âMientras reposaba un poco, mezclĂ© todas las leches: condensada, crema de leche y, en la misma medida de la leche condensada, le puse leche entera. MezclĂ© todo muy bien porque la crema de leche estaba como muy pastosa, jaja. ÂĄAy no!, yo estaba estresada, pero bueno, ahĂ le fui agregando el lĂquido.
â> While it rested for a bit, I mixed all the milks: condensed, heavy cream, and using the same measure of the condensed milk, I added whole milk. I mixed everything very well because the heavy cream was a bit too thick, haha. Oh no, I was stressed! But anyway, I kept adding the liquid.
âLuego dejĂ© refrigerar toda la noche y finalmente preparĂ© la crema chantilly para decorarla: 200g de chantilly y 300ml de leche bien frĂa que montĂł sĂșper rĂĄpido, jeje. QuedĂ© encantada. Le agreguĂ© un poco de esencia de mantecado y listo.
â
Then I let it refrigerate overnight and finally prepared the chantilly cream to decorate it: 200g of chantilly and 300ml of very cold milk, which whipped up super fast, hehe. I was thrilled. I added a bit of buttercream essence and that was it.
âLuego de decorarla, le agreguĂ© un poquito de canela por encima y listo đ„° (estaba ansiosa de cantar cumple para verla por dentro đ) pero valiĂł totalmente la pena, ÂĄLA AMĂ! đđ€€ QuedĂł con el punto exacto de dulce y sĂșper firme, me encantĂł, asĂ que no duden en seguir la receta.
â
After decorating it, I added a bit of cinnamon on top and it was done đ„° (I was anxious to sing Happy Birthday just to see the inside! đ) but it was totally worth it, I LOVED IT! đđ€€ It had the perfect level of sweetness and was super firm; I loved it, so don't hesitate to follow the recipe.
âFotos de mi propiedad.
Portada editada en Canva.
âPhotos are my own.
Cover edited in Canva.