Milk Cake/ Torta tres leches

Hi all

This is a simple and sweet cake recipe that can be accessible to almost any one.

Preparation time: 20min     Cooking time: 30 min     Serve: 15 Portions


  • 200gr Plain flour
  • 250 Caster sugar
  • 6 medium Eggs (separate egg yolks from whites)
  • a pinch of salt

For the milks

  • 1 tin of Condensed milk
  • 1 tin of Evaporated milk
  • 200ml Double cream/ Heavy cream
  • 1 Vanilla beans or 1 tsp Vanilla essence
  • 1/2 Tonka bean micro plane (Optional)
  • Dark Rum (Optional and to your taste)

For the topping

  •  3 eggs whites
  • 100gr of caster sugar


Preheat your oven at 170C.

We will first prepare the basic sponge by adding the eggs whites into the mixer with a pinch of salt (see basic Meringue recipe) whisk until you have a soft peak, then start adding the caster sugar without stopping mixing very slowly to not drop the eggs whites, when you have finished with the sugar and the meringue is smooth texture, stop the mixer and proceed to add the flour slowly using a mixing spoon or plastic spatula, you need to be really careful when adding the flour to avoid mixing too much or adding to much  flour at a time as this will make your cake heavy. When you have finished adding the flour, add the yolks one by one and incorporate to the mix slowly.

Prepare a baking cake mold, please make sure that is a deep mold at least  5cm deep and 30 cm long, and add soft butter all around the areas of the mold, after that, add a bit of flour and spread it all trough the baking mold. Place the mix on the mold and put into the oven and cook for 30 minutes or until center of the cake is dry (insert a small knife or stick into the middle of the cake and if it comes dry the cake is ready)

Now we can prepare the milks,mix all the ingredients in the blender or on a bowl. reserve until the cake is cooked.

When the cake is cooked, leave it to rest for 10 minutes or so until is warm but not hot and with the help of a fork or small knife start making some holes all over the cake, this is to help the cake absorb the milks. When you are done start adding the milks mix slowly to not over flow the mold, every time the milks are absorbed add a bit more until the whole milk mix is gone. Leave the cake cool down on the fridge and the milks to set.

For the decoration place three eggs whites on the mixer or bowl and with the help of a whisk bring them to a soft peak point and add the sugar slowly with out stop mixing to avoid the meringue to drop.When the meringue is done cover the cake with it. This can be done by using a piping bag, a spatula or even a spoon, here is where your imagination will help you. On this occasion I just use a palette knife to spread the meringue and later a spoon to make a bit of rises on the cake, add the end I used a blow torch to burn the top of the meringue and give it a  bit of colour.

The cake is ready to serve. Enjoy it.

He forgot to say that the idea of decorating it with the spoon was mine :), how cheeky!!




Digiprove sealCopyright secured by Digiprove © 2012 Willmer Colmenares

Basic Meringue (understanding the process)






Hi All

While writing some of the recipes I realized that some of the people that I know does not understand a few of the basis techniques that could help them achieve the best results when making preparations with eggs. A Basic meringue is one of the most important thing to understand if you want to be able to make cakes and baking mix as understanding how to use eggs on all this recipes is what makes the final product a success.

Meringue is a basic part of some mayor cakes and pastries as angel food cake, pavlova, Baked Alaska, Queen of Puddings, Key lime pie, Eton mess and lemon meringue pie

There are three main kinds of meringue recipe that you should know.

French meringue: this is the most basic meringue, is made by beating the eggs whites with fine sugar, this is not a really stable meringue and is normally keep  for a short period of time before start dropping.

Italian meringue: this kind of meringue needs a bit more of understanding, and is  achieved by boiling sugar syrup until you reach the ball point at around 116C and then incorporate eggs whites as on the french meringue. The result of this is a more shiny and stronger meringue that stays firm for many days,  this kind of meringue is usually used for cakes, decorations, souffles and some other kind of baking. The proportion of sugar is usually 30g for eggs white.





Swiss meringue: is prepared by whisking the eggs over a Bain Marie, and then whisk steady until the eggs cook, this will give you a more firm meringue that is usually baked or used as filling for tarts and fruits.





Well now that we all know the general information we need to come to the practical part. how to whisk or how much ? why to whisk? how all this work?.

For some time I have many of my chefs asking me those questions and it amazed me how little nowadays cooks know about the physics and chemistry of the general basic cooking. I would like to start recommending for some of you who are interesting on knowing how things happen! the following books “Mcgee on Food and Cooking” by Harold McGee and “kitchen Mysteries” by Herve this, the first is for those of you who like chemistry and want to understand every detail, the second is detailed enough to help you understand the process of cooking.

Now is time to explain the process on the recipe that we are looking at, let’s start from the beginning, keep your eggs at room temperature for at least 30 minutes before any preparation as the temperature of the eggs is essential to break the hydrogen bonds in the protein, and make them unfold and denature and in consequence trap the air particles on itself creating the bubbles that will make the whites to grow into a foamy texture.

Be aware of where  you are going to beat your eggs, the material of the bowl might help you or not. If you use a plastic bowl for example or any other material where the fats are easily stuck it will make it more difficult to lift your eggs as the bowls could have fats particles within its walls and in consequence make it difficult the braking up of the hydrogen bond in the proteins of the eggs. In the other hand if you use a copper bowl, it will react with the eggs and help on the denature of the proteins that will create better peaks when whisking your eggs. In resume, make sure that your bowl is clean of any fat, water or debris before adding the eggs whites.

When breaking the eggs make sure that not egg yolks fall into the whites because  the egg yolks fat will mix with the proteins on the egg whites and will reduce their ability  to brake and fold the air particles. Brake the eggs one by one on small containers or remequins to avoid having them contaminated with the yolks in case the yolk brakes.

Now that we have finally brake the eggs and place them into the bowl there are a couple of factors that will help you on the process of lifting the eggs whites.

Acidity: the addition of vinegar, lemon, lime or a similar kind of acid will help you to brake the proteins because of their electric charges. A bit to complicate to go in details but easy enough to understand that a touch of lemon juice or vinegar will help you to have faster whisk whites and steady peaks.

Salt: adding a pinch of salt before starting whisking the whites will help the eggs whites to coagulate easily when whisking the eggs.

Cream of tartar: also known as potassium hydrogen tartrate is a acid salt that is used as a stabilizing of egg whites  and increase their heat tolerance and volume.

Now how long should we whisk. The eggs white beating is classified in three stages according to the peaks they form when the beater is lifted: soft, firm, and stiff peaks. This is whisking your eggs from soft to hard, being stiff peak when your eggs form a stiff peak when lifting your whisk from the bowl.

Wow!! So much information just to make a basic recipe, but I am sure that after understanding the whole lot, you will never have any problems when whisking your eggs.

Baking meringues is a classic and simple recipe which is mainly whisk egg whites with sugar cooked a really slow temperature for a relatively long period of time

Basic French Meringue recipe:

  • 4 eggs (separate the whites from the yolks)
  • pinch of salt
  • 220 gr of Caster sugar
  • the juice of half lemon and the zest

The first thing that you should know is that when making meringues your first enemy, to call it someway, will be the humidity as the whole process is only to make and keep the  the products as dry as possible, then try to not make them on a rainy day or just after baking as there will be a lot of humidity around that will make your meringues soft.

Now is time to follow all the recommendations explained before and put into practice your knowledge and common sense.

Pre heat the Oven at 120C. Whisk your egg whites into soft peak and start adding the sugar slowly but consistently  spoonful by spoonful without stopping whisking until all your sugar have been incorporated and you achieve a stiff peak, the best way to check it is by lifting your whisk and checking if the meringue does not move and make like a wizard hat, the consistency should be smooth and the sugar should be dissolved completely. One word of caution, make sure that you do not over beat the eggs as this will make the meringues collapse on the oven and crystallize .





By using a spoon or a piping bag make small round cones kind of shape on a silicon tray
(silicon baking mad) or a baking tray with silicon paper, make sure that you leave some space between the meringues to avoid getting stuck together. Place the meringues into the oven and reduce the temperature to 90°C. When you place the meringues in the oven, the initial slightly higher temperature sets their outsides. The lower temperature then dries the meringues rather than bakes them. Leave the oven on for 1 1/2 hour or until the meringues are crispy and sound hollow when tapped on the base. Turn the oven off and allow the meringues to cool in the oven – this will take 3-4 hours

The meringues will have a pale looking colour (not toasted colour), they will be crisp on the outside and slightly soft on the inside. Place the Meringues on a air tight container and keep up to three weeks.

Remember that the same process could be use to any kind of meringue recipe that you will need, from decorating ones to Souffles

Digiprove sealCopyright secured by Digiprove © 2012 Willmer Colmenares

The greatest moment ever in life

We as women have the great gift of giving birth and the ability to grow with warmth and love from the very beginning a little person in our womb, great experience indeed!!!. My experiences were similar but not the same in certain moments during the delivery, I really enjoyed my two pregnancies and when it came to giving birth I was mentally prepared to do so in a natural way.

My first baby took me so long, I had contractions for three days ( they were not strong enough so I could cope with the pain), until finally the third day in the morning I got in to labor, I was dreaming with a home delivery in a pool which was the funniest part ever because my hubby kept setting up the pool, filling up and emptying it through the three days and in the end that morning he was so knackered  that I went up to wake him up. That day we headed off to the hospital since my little lady did poo inside and they had to monitor the progress.

It was a long day, I started the labor at 6am and gave birth to a healthy baby at 7:20pm, a bit long I know, I could not feel all the process naturally because they were helping me to accelerate the dilation with oxcitocine and I was so tired that I ended up asking for epidural, but anyway the big moment came when I had to push and I did not know whether to focus only on pushing or laughing because I had a bunch of lovely people supporting me, one of them was my hubby, at the beginning also my mom and later on, all the doctors. Can you imagine? push push push!!, hehehe, and then all of them looking at my most intimate parts until the delivery doctor said she is here, took her and put her in my abdomen. Happiness of success for bringing a baby safe and sound to this world.

My second baby was more relaxing, I started feeling contraction around 4pm on a Saturday and he decided to come into this world the day after around 7:30pm. In this occasion I was determined to give birth in the hospital, so I arrived to the hospital around 4 am in the morning and I was almost in established labor which made me feel so release, still when they passed me to the waiting pre birth rooms, I kept chasing the midwife in charge to make her check on my progress, but she kept saying you are not ready yet, so I told her, then give gas.

Great decision for me because once I had the gas everything was turning into pink, even my hubby and I were making jokes out of silly things, he actually said I think I will take some gas home for the hard time to relax, hehehe. Finally around 4 pm the midwife decided that it was time to check on me, realising that I was already 7 cm dilated, amazing!!, work in progress :). I could feel all the changes in my body and how the contraction came closer.

I only had time to walk and stop having a contraction every 5 and 3 minutes until I arrived to the delivery room, there she was a strong midwife waiting for me, and with no time me saying I want to pushhh. All this time my hubby trying to guess what he should do and feeling uncertain on which way to treat me. The feeling of the push was like a reflection of the body (exactly how my mom describes it, like a sneeze and an urge feeling of going to the toilet), there it was I finally met that feeling and lived it, but for some reason again my baby position was back to back and it was difficult to get it out, so I had some help and taraaa baby on my arms crying, safe and sound, everyone in the room giving me that great smile of, a little person has just arrived!! :).


In both births my hubby was my strongest support, there he was in the most difficult moments, saying you can do it, loving me and embracing me with his glance and the warmth of his kiss and rub on my face, everything is going to be ok, his glance expressed it to my glance in every moment, and then hugging with his arms our little babies, babies made with love :).

Thank you and love



Digiprove sealCopyright secured by Digiprove © 2012 Willmer Colmenares