TORTA TRES LECHES: bolo com calda de 3 leites e merengue | Roberto Strongoli | Que Seja Doce

Roberto Strongoli teaches how to make TRES LECHES PIE, a cake with three-milk syrup and meringue. The TRES LECHES PIE recipe is a fluffy chiffon cake with three-milk syrup, condensed milk, whole milk, and dulce de leche, topped with meringue. #NhacGNT #QueSejaDoce #RobertoStrongoli Ingredients: For the batter: 5 eggs, separated (whites and yolks) 150g sugar (3/4 cup) 1 teaspoon vanilla 4 ounces flour (1 cup), sifted 1 teaspoon baking powder 1 pinch salt For the 3-milk mixture: 1/4 cup dulce de leche liqueur 1 can sweetened condensed milk 1/4 cup whole milk 1/2 cup sugar For the meringue: 3 egg whites 1 cup sugar Instructions: For the cake: Preheat the oven to 350°F (180°C). In a bowl, beat the egg yolks, vanilla, and sugar until smooth and doubled in volume. Add the flour, salt, and baking powder to the egg yolk mixture; do not overmix. Using a mixer, beat the egg whites on high speed until stiff peaks form and the mixture is glossy. Beat for 4-5 minutes. Add the beaten egg whites to the egg yolk and flour mixture. Finally, pour the entire mixture into a baking dish and bake for 18-20 minutes. Let cool completely before adding the three-milk mixture. For the milk mixture: Make a caramel with the sugar, add the condensed milk, and mix until smooth. Add the milk and dulce de leche liqueur and dilute the syrup. Let cool and refrigerate to use chilled. To assemble: Using a toothpick, poke holes all over the cake, slowly pour in the milk mixture until the entire cake is covered, and refrigerate for at least 2 hours, but preferably overnight, before serving, so the milk mixture is completely absorbed. For the meringue: In a bowl, beat the egg whites with the sugar until stiff peaks form. Place the bowl over a small saucepan over a double boiler and cook over low heat for 2-3 minutes, stirring constantly, until the sugar dissolves. Return to the mixing bowl and beat the meringue on medium-high speed until peaks form, approximately 5-8 minutes. Place the meringue in the piping bag, alternating the three tips for decorating (see notes), and pipe the meringue all over the cake. Before serving, use a blowtorch to brown the meringue. Cut and serve. ------------------------------------ ➡ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ➡ Also watch on Globoplay + Channels: www.globoplay.com ➡ Follow Nhac GNT on social media: Facebook:   / nhacgnt   Instagram:   / nhacgnt   Pinterest:   / nhacgnt   Many More Recipes: http://www.nhacgnt.com.br