Tres Leches Cake

Ingredients

• 8 eggs Eggs
• 1 tea glass Erythritol sweetener
• 2 tea glasses Sugar
• 1 tbsp Vanilla
• 1 tbsp Orange zest
• 2¼ cups / 250 g Flour
• 1 tbsp Baking powder
• 2 litres Milk
• 200 g Cooking cream
• 200 g Ashta (clotted cream)
• Sugar or honey may be added to taste Sugar or honey for soaking
• 150 g Chantilly cream powder
• 200 ml / the amount of 1 drinking glass Ice-cold water
• Juice of 5 large oranges Orange juice
• 1.5 Cornstarch
• 1 tbsp Erythritol sweetener for the orange sauce
• ½ tea glass Sugar for the orange sauce
• Baking paper Baking paper
• For greasing the Pyrex dish Butter

Instructions

1. Preheat the oven to 170°C with top and bottom heat.
2. Beat the eggs in a bowl until airy.
3. Add the sugar or erythritol to the bowl with the eggs and beat well.
4. Add the vanilla to the bowl.
5. Sift the flour with the baking powder into the bowl in batches.
6. After adding the dry ingredients, stir the mixture by hand in the bowl until the flour disappears.
7. Grease the Pyrex dish with butter, then line it with baking paper.
8. Pour the cake batter into the Pyrex dish.
9. Tap the Pyrex dish lightly on the table so the batter spreads out and the bubbles rise out.
10. Place the Pyrex dish on the middle rack of the oven for 30 to 35 minutes.
11. Leave the cake in the oven for 5 minutes after turning the oven off.
12. Remove the cake from the oven and leave it to cool.
13. Mix the milk with the cooking cream or ashta in a bowl or blender.
14. Prick the surface of the cake with a fork while it is in the Pyrex dish.
15. Pour the milk mixture over the cooled cake until it is absorbed.
16. Whip the Chantilly cream powder with the ice-cold water in a bowl until a ready cream forms.
17. Spread a layer of Chantilly cream over the surface of the cake.
18. Place the cake in the refrigerator until the sauce layer is ready.
19. Juice the oranges and strain the juice into a blender or bowl.
20. Mix the orange juice with the cornstarch and the sugar or erythritol in a frying pan or saucepan.
21. Place the orange mixture over low heat in the pan until it thickens.
22. Leave the orange sauce to cool.
23. Pour the cooled orange sauce over the cream layer.
24. Drag a wooden stick across the surface to create decorative lines.
25. Place the cake in the refrigerator for 4 to 5 hours or in the freezer for 1 hour before serving.