TRES LECHE

Prep/Cooking Time: 90-120 Minutes

Ingredients

1.75 kilo Condensed milk

400g Coconut milk

400g Heayy cream

6 cans Condensed milk

Instructions

Place the 6 cans of condensed milk in a pan of water
Place the pan over a low gas and boil for 4 hours
After 4 hours remove from the heat and leave to cool
Reserve in the fridge till needed

Sift the dry ingredients into a mixing bowl
Separate the egg yolks from the whites
Place the egg yolks in a mixing bowl with 800g of the sugar
Whisk on the machine until the yolks turn pale
Once egg yolks are pale add to the bowl the milk and vanilla
Mix for a moment
Add the dry ingredients to the yolk bowl and fold through
In a clean mixing bowl whisk the egg whites till they form soft peaks
Add the remaining sugar to the whites and whisk till the peaks are firm
Once firm fold the egg whites through the batter mix
Transfer the mix to the greased baking tins
Cook in a pre-heated oven for 30 minutes or until golden and spongy in texture
Remove from the heat and leave to cool naturally
In a mixing bowl combine ingredients 1, 2 & 3
Once the sponge is cook prick with a fork
Pour the cream mix over the sponge and leave in the fridge overnight to cool
To serve, open the cans of condensed milk and remove the toffee
Place the toffe in a piping bag with a star nozzle
Cut the cake into portions and serve in the centre of a dish
Pipe the toffee on top and serve immediately