Torta de Tres Leches cake)

To prepare a chiffon biscuit, we will need the following ingredients: chicken eggs (large — 55-60 grams each), wheat flour, sugar and vanilla sugar, refined sunflower oil, milk of any fat (I took 2.5%), a baking powder of dough and a little salt. All products should be at room temperature.

First of all, it is important to prepare a dry mixture for a biscuit dough. In a suitable container of decent (2-3 liters) volume we pour 130 grams of sifted wheat flour of the highest grade, add 80 grams of sugar (20 grams will be needed later), 1.5 teaspoons of the baking powder and a pinch of fine salt. How to make a home looser of dough for the future, read here.

Mix everything thoroughly with a spoon, fork or whisk, so that dry ingredients are evenly distributed according to the mixture.

Wash and carefully dry chicken eggs (3 pieces). Then carefully separate the proteins from the yolks and put them in different dishes. Personally, it is most convenient for me to do it with my hands: I break the eggs, pour it into my palm and pass the protein through my fingers. Pure yolk remains in the palm of your hand — I transfer it into a separate bowl.

We transfer the egg yolks to a bowl, add 80 milliliters of milk and 50 milliliters of vegetable (in my case of sunflower) oil without smell.

Beat everything with a mixer or manual whisk so that the liquid mass becomes homogeneous. With the help of a mixer, it will be fast — literally 30 seconds.

We pour the liquid base to the dry flour mixture.

Mix everything to smoothness and homogeneity. You can do this with a mixer, but everything turns out easily and quickly even with the help of a regular fork. The workpiece for the future chiffon biscuit is ready, it's time to move to egg proteins.

For whipping proteins, always take clean, low -fat and dry dishes. Verels should also be prepared in a similar way. Beat the proteins with a mixer to a light foam, after which we gradually pour 20 grams of sugar (remember, it remained in step 5) and 1 teaspoon of vanilla sugar.

Beat at high speeds until a rather dense and snow -white mass is formed. If you turn the bowl, the squirrels will not budge. One of the guarantors of a high and lush biscuit is high -quality whipped egg proteins!

We shift the whipped proteins to the yellow-mock blank.

With a spatula, gently, but quickly decorating (folding) movements in a circle, intervene proteins in the basis. Our task is to saturate the dough with magic air bubbles that are in whipped proteins, while trying to maintain the volume as much as possible.

We transfer the biscuit dough to a pre -prepared baking form. For so many ingredients used, a detachable round shape with a diameter of 18-22 centimeters is suitable. In my case, with a diameter of exactly 20 centimeters. For a chiffon biscuit recipe, it is not necessary to lubricate the form: it is enough to lay the bottom of the parchment paper. We take a small piece of paper and put it on the bottom of the shape. Put the ring on top and close it. With proper preparation, biscuit dough flows with lazy wide ribbon. I advise you several times very carefully and easily tap on the table on the table (be sure to put a soft towel on the surface) to release large bubbles from the dough.

We put the form with a biscuit dough in a preheated oven to an average level and prepare at 160 degrees about 50 minutes to dry beam. Once again, I remind you: I have a gas oven, lower heating, without convection. At the end of the baking, the biscuit will rise very well (I had a beautiful hat above the side of about 1 centimeter), but then it will settle slightly — this is normal. Let the finished biscuit stand in the shut-off oven with an ajar with the door for 5-7 minutes, after which we take out the shape and cool the pastries. Cool the chiffon biscuit I advise in an inverted form. To do this, take 3-4 cups or mugs (be sure to the same height) and place a form in an inverted form on them, trying not to mole the biscuit (as in this recipe). At first I did so, but then I saw that the side of the biscuit was heavily heated, so I moved it to the bars.

After complete cooling, you can turn the chiffon biscuit over. See what marks remained from glasses? But in this case, this will even help us: the fill will be better and faster to absorb into the crust. Ideally, if you may mature the cooled biscuit wrapped in food film, 6-8 hours (it is better to bake in the evening, and cook the cake in the morning). It is then that after impregnation, baking will retain the texture, and the crumb will not turn into porridge when cutting.

For filling, which is a distinctive feature of this delicate and juicy cake, we take three types of milk: condensed with sugar, concentrated and ordinary.

In a bowl, we connect 200 milliliters of concentrated and condensed milk, as well as 50 milliliters of ordinary milk. Mix everything thoroughly — the milk filling is ready. Tip: In order for condensed milk to dissolve faster, it can be slightly warmed in the microwave.

We do not get a biscuit from the form: it is enough just to draw with a knife with a thin and long blade along the wall. After that, we make a lot of punctures with a wooden toothpick along the entire volume of the chiffon biscuit. Gradually pour on top and along the walls of milk filling. When the part is absorbed, you can pour another portion. Thus, pour the entire milk mix into the finished biscuit. We tighten the baking directly in the shape of a baking film or cover with a foil and send it to the refrigerator (or on the balcony) for a couple of hours.

During this time, milk filling will be evenly distributed throughout the volume of a fragrant biscuit. Remove the walls of the form.

Gently transfer the most delicate biscuit to a flat dish — I have a shale board. It remains to decorate the future cake of three milk with a whipped cream with a ball.

To do this, take 250 milliliters of fat (32-35%) cream and 1 tablespoon of powdered sugar. Of course, you can make whipped cream sweeter, but in my opinion so much is enough.

We pour cold fat cream into a suitable bowl, add the sugar powder to beat to the splendor to make an air and embossed cream. Of course, you can also a manual whisk, but this is a long time, but the mixer will cope in a couple of minutes (and maybe faster).

Do not overcome the cream, otherwise you will get butter and groove as a result. If for some reason there is no way to get fat cream for whipping, prepare them yourself from milk and oil according to this recipe.

For decoration, you can apply whipped cream just with a spoon, but I wanted to do it with the nozzle. To do this, I shifted cream into a culinary bag with a nozzle closed star.

After that, she sucked the whipped cream, as fantasy prompted.

It will not hurt a little sugar jewelry — my kids are delighted with them.

Juicy, aromatic and unusually delicious cake three milk — this is just a fairy tale, not a dessert! This cake is how gentle that it really melts in your mouth.

Girls (Lyubochka and Elena), thank you so much for this delightful order and perseverance. Happy New Year, friends — prepare for health and pleasant to you appetite!