ROOIBOS TRES LECHES CAKE NTOMBOMZI ANTHIA MATUTU
This cake is made from a sponge cake soaked in a mixture of three kinds of milk: evaporated milk, condensed milk and full cream milk, resulting in a moist and rich dessert. The infusion of Rooibos tea, adds a unique South African flavour.
method STEP 1
INGREDIENTS
Preheat oven. Whisk egg yolks with 175ml sugar until light and creamy (about 5 minutes).
Eggs, separated
5
Sugar
250ml
Vanilla essence
5ml
STEP 2 Add milk and vanilla essence and beat for another 5 minutes; add the remaining dry ingredients and mix well. STEP 3 Whisk the egg whites and remaining sugar until soft peaks form. Fold egg white mixture into the rest of the mixture.
Full cream milk
125ml
Cake flour
375ml
Baking powder
5ml
Bicarbonate of soda
5ml
Salt
2.5ml
STEP 4
Pour into prepared tin and bake until done. Allow to cool. Prepare the sauce by heating the 3 types of milk and teabags over medium heat. Remove from heat and allow teabags to infuse for 15 minutes. Remove teabags and allow to cool completely. Poke holes in the cooled cake using a fork, and pour the sauce over the cake, place in an airtight container. Chill for 2 hours or overnight. If using Chantilly cream, beat fresh cream with sugar and vanilla essence. Spread over cake. Dust with cinnamon and decorate with strawberries, if desired.
S A U C E Full cream milk
500ml
STEP 5
Sweetened condensed milk
1 can
Evaporated milk (IDEAL milk)
1 can
STEP 6
Rooibos teabags (depending on taste)
1-3
DECORATION Chantilly cream (optional)
STEP 7
Ground cinnamon
Strawberries
STEP 8 STEP 9
STEP 10
75
Made with FlippingBook - professional solution for displaying marketing and sales documents online