Supplies
- 2 Tins of Peaches
- 600 milliliters Vanilla Custard (ready made)
- 500 milliliters heavy whipping cream
- 6 tablespoons powdered sugar
- 400 grams condensed milk
- 400 grams evaporated milk
- 200 milliliters double cream
- 5 tablespoons Dark Rum
- Vanilla sponge cake
- 5 large eggs (separated)
- 125 grams sugar
- 2 teaspoons pure vanilla extract
- 140 grams all-purpose (plain) flour (sifted)
- 1 teaspoon baking powder
- Chopped almonds and grated chocolate, to decorate
Steps
- 1. Preheat oven to 180°C.
- 2. Separate the egg whites from the yolks.
- 3. Beat the egg whites on medium speed, 3 - 5 minutes.
- When soft peaks form slowly add the sugar in small batches.
- 4. Whip until stiff peaks form about 5 minutes. Set aside.
- 5. In a medium bowl beat egg yolks at medium-high speed
- For about 5 to 6 minutes, or until the egg yolks become pale coloured, creamy and puffy. Stir in vanilla.
- 6. Pour the egg yolks over the egg whites, gently fold until
- Just combined trying not to lose any volume from the
- Mixture.
- 7. Fold in the flour little by little in the form of rain. Mix until
- Just combined (over-beating will result in a denser, flatter
- Cake).
- 8. Pour the batter into the prepared sandwich tins.
- 9. Bake in the preheated moderate oven for 25 minutes or
- Until the toothpick comes out clean.
- 10. Let it cool.
- 11. Once cool, split the cake in half, flip the top of the cake
- And place it on a base. Poke using a fork holes all over the
- Cake to better absorb the three milk soaking liquid.
- 12. Tres Leches: whisk together the condensed milk,
- Evaporated milk, cream and rum.
- 13. To assemble: Place one cake layer in the bottom of the
- Trifle dish, flattest side up. Poke holes all over the cake with a
- Fork. Pour the Tres Leches mixture over the cake.
- 14. Let the milk soak.
- 15. Top with custard, Peaches and whipped cream.
- 16. Poke holes all over the flattest side of the 2nd cake layer.
- 17. Set the cake layer over the whipped cream layer with
- The flattest side up.
- 18. Pour the tres leches mixture over the 2nd cake.
- 19. Let it sit for 5-10 minutes if needed to help the milk
- Mixture absorb.
- 20. Top with the rest of the custard, cream, peaches and the
- Remainder of the whipped cream. Decorate with chopped
- Almonds and grated chocolate.
- 21. Refrigerate for at least 12 hours (or up to 24 hours) before serving. Serve chilled.