Quick Prawn Masala

TRES LECHES CAKE/THREE MILK CAKE

SPONGE:

-Flour 1/2 cup ( 4 oz or 8 tbsp)

-Sugar 1/2 cup (100 gms or 4oz or 8 tbsp)

-Baking powder 1 tsp (optional)

-Vanilla essence 1 tsp
-Eggs 4

THREE MILK MIXTURE:

1 can of evaporated milk
1 can of sweetend condened milk
1 cup of whole milk or 1 pkt of fresh cream

FROSTING:
100 gms of cream
200 gms of chocolate

METHOD

-Preheat the oven for 15 mins at 350F or 180C.
-Separate the egg yolks and egg whites.
-Start beating egg whites until light and fluffy.
-While beating, add egg yolks one by one.
-Next, add sugar and vanilla essence in the mixture until it is light and foamy.
-Now add baking powder (optional) to the flour.
-Gradually add flour in batches and fold with light hands until it is all mixed together.
-Pour the batter into 8 inch greased pans.
-Bake it for 12 min at 350F or 180C.
-Let the cake cool for about 20 minutes and remove to a platter (make sure the platter has high edges because the milk mixture will run out the sides as you pour it on top)
-Pierce the cake all over the top with a fork or skewer and set aside.

* In a large measuring cup, whisk together the 1 cup of cream, sweetened condensed milk and evaporated milk, pour this mixture slowly all over the top of the cake so that it all soaks in the tender sponge.
* Let that sit for a about 20 to 30 minutes or for the best result keep it overnight in fridge so that the milk mixture really soaks in
* For making the ganache pour the hot cream over chocolate and let it sit for 30 secS and stir until it combines. Cool it at room temperature.
* Spread the Ganache all over the top of the cake and decorate with chocolate or coconut shavings.

RECIPE CREDIT: MADIHA GAGAI